Karakteristik Roti Manis Berbahan Dasar Pati Sagu HMT (Heat Moisture Treatment) Dengan Penambahan Konsentrasi Bubuk Cengkeh (Syzygium aromaticum)
Characteristics of sweet bread made from sago starch HMT (Heat Moisture Treatment) sago starch with the addition of clove powder (Syzygium aromaticum)
Abstract
The objective of this research was to identify the optimal clove powder concentration for HMT sago starch sweet bread. This study employed a single factor completely randomized design (CRD) with four treatment levels, i.e., 0%, 0.3%, 0.5%, and 0.7% clove powder. Observed variables consist of moisture, ash, fat, and total sugar content. Observation variables for the hedonic quality test include color, aroma, texture, and appearance. The results showed that the addition of clove powder at a concentration of 0.7% was able to preserve the quality of sweet bread made from HMT sago starch for 6 days of storage with chemical characteristics of 27.60% moisture content, 2.35% ash content, 0.888% fat content, and 9.69% total sugar. The bread produced with HMT sago starch had a slightly brown color, a firm texture, a mildly aromatic flavor, and no moldy appearance.
Downloads
References
Astawan, M. (2005). Talk About Bread. http://www.ayahbunda- online.com/info_ayahbunda/info_detail.asp?id=Nutrisi&info_id=430. [15 Februari 2020]
Agusta, A. (2000). Minyak Atsiri Tumbuhan Tropika Indonesia. ITB Press. Bandung.
Astuti, I. M., & Rustanti, N. (2014). Kadar protein, gula total, total padatan, viskositas dan nilai ph es krim yang disubstitusi inulin umbi Gembili (Dioscorea esculenta). Journal of Nutrition Collage, 3(3), 331-336.
Aulia, A. (2012). Formulasi kombinasi tepung sagu dan jagung pada pembuatan mie. Jurnal Chemica, 13(2), 33-38.
Collado, L. S., Mabesa, L. B., Oates, C. G., & Corke, H. (2001). Bihon-types noodles from heat mouisture treated Sweet potato starch. Journal of Food Science, 66, 604-609.
Farrel, K. T. (1990). Spice, Condiments and Seasoning. 2nd edition. New York: Nostrand Reinhold.
Fauzi, M. (2006). Analisa Pangan dan Hasil Pertanian. Hondout. Jember: FTP UNEJ.
Gunaratne, A., & Hoover, R. (2002). Effect of heat moisture treatment on the structure and physicochemical properties of tuber and root starches. Carbohydrate Research, 252, 33-53.
Kartiwan, Hidayah, J., & Badewi, B. (2015). Metode pembuatan adonan untuk meningkatkan mutu roti manis berbasis tepung komposit yang di fortifikasi rumput laut. Partener 1, 39-47.
Mudjajanto, E. S., & Yuliati, L. N. (2004). Membuat Aneka Roti. Depok: Penebar Swadaya.
Onyango, C., Mewa, E. A., Mutahi, A.W., & Okoth, M. W. (2013). Effect of heat-moisture-treated cassava starch and amaranth malt on the quality of sorghum-cassava-amaranth bread. AFR, Journal of Food Science, 7(5), 80-86. DOI: 10.5897/AJFS2012.0612.
Ratna. (2008). Pengaruh penggunaan Cengkeh (Syzigium aromaticum) dan Kayu Manis (Cinnamomum sp.) Sebagai Pengawet Alami terhadap Daya Simpan Roti Manis.
Safitri, W. D. (2018). Pati. Enprints.undip.ac.id. 4-15.
Soekarto, S. T. 2012. Penelitian Organoleptik untuk Industri Pangan dan Hasil Pertanian. Liberty. Yogyakarta.
Sugiarty, Fitriani, & Samudra, R. (2020). Analisis organoleptik kue bangkit dengan menggunakan empat jenis telur berbeda. Ziraa’ah, 45(3), 260-266.
Tsujimura, M., Tranggono, Noor, Z., & Yamaguchi, F. (2009). Join Research: Spices of Indonesia, Chiefly Ambon Island. UGM Press. Yogyakarta.
Widarsono, W. (1993). Mempelajari Pembuatan Manisan Kering Ubi Jalar (Ipomoea batatas) dan Pengamatan sifat-sifat yang di hasilkan. Skripsi. Teknologi pangan, Institut Bogor. Bogor.
Winarno, F. G. (2002). Kimia Pangan dan Gizi. Jakarta: Gramedia Pustaka Utama.
Winarno, F. G. (2004). Kimia Pangan dan Gizi. Jakarta: Gramedia Pustaka Utama.
Copyright (c) 2023 The Author(s)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
.png)
