INOVASI ROTI MANIS BERBAHAN DASAR TEPUNG KOMPOSIT [TEPUNG KENTANG (Solanum tuberosum L.) – MAIZENA (Zea mays)] DAN PENAMBAHAN XANTHAN GUM

INNOVATION OF SWEET BREAD BASED ON COMPOSITE FLOUR [POTATO FLAKES (Solanum tuberosum L.) - CORNSTARCH (Zea mays) AND ADDITION OF XANTHAN GUM

ABSTRAK

Roti manis merupakan produk bakery yang memiliki rasa dominan manis, empuk, dapat diberi berbagai isian, dan memiliki berbagai bentuk. Roti manis terbuat dari tepung, ragi dan cairan serta bahan tambahan garam, lemak, susu, gula dan telur kemudian dipanggang dalam oven. Tepung komposit kenzen dari tepung kentang dan maizena berpotensi digunakan sebagai bahan baku pembuatan roti manis sebab mengandung amilosa & amilopektin mendekati terigu. Gluten dapat digantikan dengan penambahan xanthan gum dalam tepung komposit. Tujuan pembuatan roti manis berbahan tepung komposit kenzen dan penambahan xantha gum ini untuk mengetahui 1) proporsi tepung komposit kenzen terbaik, 2) jumlah penambahan xanthan gum terbaik, dan 3) tingkat penerimaan panelis terhadap roti manis. Pengambilan data uji coba ini melalui uji sensori dan uji kesukaan yang melibatkan 50 panelis (5 panelis terlatih, 10 semi terlatih, dan 35 tidak terlatih). Data kemudian dianalisis menggunakan analisa deskriptif kuantitatif. Hasil analisis data menunjukkan bahwa 1) proporsi tepung komposit kenzen terbaik pada perbandingan tepung kentang 55% dan maizena 45%, 2) jumlah penambahan xanthan gum terbaik sebesar 2,4%, 3) tingkat penerimaan panelis terhadap roti manis pada produk terbaik yaitu volume, warna kulit, dan pori-pori sebesar 94,4% panelis menyatakan dapat diterima; tekstur dan rasa sebesar 91,6% panelis menyatakan dapat diterima; serta aroma sebesar 97,2% panelis menyatakan dapat diterima, serta disukai oleh 94,4% panelis.

Kata Kunci: Roti manis, tepung kentang, maizena, xanthan gum

ABSTRACT

Sweet bread is a bakery product that has a predominantly sweet, soft taste, can be filled with various fillings, and has various forms. Sweet bread is made from flour, yeast and liquid as well as added ingredients salt, fat, milk, sugar and eggs then baked in the oven. Kenzen composite flour from potato starch and cornstarch has the potential to be used as raw material for making sweet bread because it contains amylose & amylopectin close to wheat. Gluten can be replaced by the addition of xanthan gum in composite flour. The purpose of making sweet bread made from kenzen composite flour and the addition of xantha gum was to determine     1) the proportion of the best kenzen composite flour, 2) the best amount of xanthan gum added, and 3) the level of panelist acceptance of sweet bread. Retrieval of this trial data through sensory testing and preference testing involving 50 panelists (5 trained panelists, 10 semi-trained, and 35 untrained). The data were analyzed using quantitative descriptive analysis. The results of data analysis showed that 1) the proportion of the best kenzen composite flour in the ratio of 55% potato starch and 45% cornstarch, 2) the best amount of xanthan gum added was 2.4%, 3) the panelist acceptance rate of sweet bread on the best product was volume, skin color and pores, 94.4% of panelists stated that it was acceptable; texture and taste of 91.6% of panelists stated that it was acceptable; and the aroma of 97.2% of the panelists stated that it was acceptable. As well as being liked by 94.4% of the panelists.