Pengaruh Variasi Hidrokoloid (Glukomanan, Karagenan, Guar Gum dan Xanthan Gum) terhadap Karakteristik Fisik Roti Tawar Gandum Utuh
The Effect of Hydrocolloid Variations (Glucomannan, Carrageenan, Guar Gum and Xanthan Gum) on the Physical Properties of Whole Wheat Bread
Abstract
Roti tawar gandum adalah roti yang terbuat dari tepung gandum utuh, yang mengandung seluruh bagian biji gandum. Roti ini kaya akan serat, vitamin B, zat besi, magnesium, dan antioksidan. Tepung gandum utuh dipilih karena memiliki kandungan serat dan protein yang cukup tinggi serta dapat mengurangi risiko penyakit kronis seperti jantung dan kanker. Hidrokoloid juga telah digunakan secara memuaskan sebagai agen anti staling. Berbagai variasi hidrokoloid diharapkan mampu memperbaiki kualitas roti tawar gandum dari segi fisik karena memiliki kemampuan untuk membentuk gel sehingga kadar air dalam adonan akan bertahan dan memperlambat pembentukan crust dan crumb pada roti yang menyebabkan roti tidak tahan lama. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan satu faktor perlakuan yaitu campuran tepung gandum utuh dan tepung terigu protein tinggi serta jenis hidrokoloid yang digunakan dengan konsentrasi yang sama yaitu 2% dan dilakukan sebanyak 3 kali ulangan sehingga dihasilkan 12 sampel. Formula ini menghasilkan roti tawar gandum dengan kekerasan paling baik pada jenis hidrokoloid karagenan dengan nilai 24,713 N, keempukan pada jenis hidrokoloid guar gum dengan nilai 0,4555 dan kekenyalan (kemampuan Kembali ke bentuk awal) pada jenis hidrokoloid glukomanan dengan nilai 0,8515.
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