Pengaruh Penambahan Enzim Alfa Amilase dan Enzim Hemiselulase terhadap Mutu Roti Tawar yang Disubtitusikan dengan Tepung Ubi Jalar Ungu

Abstract

The purpose of this study was to determine the effect of adding alpha amylase and hemicellulase enzymes to white bread substituted with purple sweet potato flour in several ratio. This study was designed using a factorial completely randomized design study with 2 factors, namely: the ratio of wheat flour to purple sweet potato flour (T): (100:0 ; 25:75 ; 50:50 ; 0:100) and the addition of alpha amylase enzyme. with hemicellulase enzyme (A): (0% ; 0.00005% alpha amylase ; 0.05% hemicellulase ; 0.00005% alpha amylase + 0.05% hemicellulase. The results of the analysis showed that the ratioof wheat flour with purple sweet potato flour showed a highly significant effect on the colour value (L, a, b, ohue), browning index, specific volume, texture value (cohesiveness, chewiness, hardness, gumminess, and springiness). anthocyanin content, crude fiber content, organoleptic value (colour, aroma, taste, texture, general acceptance). The addition of alpha amylase with hemicellulase had no significant effect on colour (L, a, ohue), specific volume, texture value (cohesiveness, chewiness, hardness, and springiness), anthocyanin content, organoleptic value (colour, aroma, taste, texture, general acceptance), and showed a highly significant effect on crude fiber content, ohue, browning index and texture (chewiness). The interaction between the 2 factors showed a highly significant effect on texture (cohesiveness, chewiness, gumminess, and springiness), colour (L, b) and browning index. The composition of a mixture of 50% wheat flour and 50% purple sweet potato flour and the addition of enzymes resulted in bread with the most acceptable sensory characteristics, and containing anthocyanins and crude fiber respectively 45,92% and 2,85%.

Pengaruh penambahan enzim alfa amilase dan enzim hemiselulase terhadap roti tawar yang disubtitusikan dengan tepung ubi jalar ungu dengan berbagai perbandingan dan dievaluasi pengaruhnya terhadap mutu roti tawar. Penelitian ini didisain dengan menggunakan desain penelitian rancangan acak lengkap faktorial dengan 2 faktor yaitu: perbandingan tepung terigu dengan tepung ubi jalar ungu (T): (100:0 ; 25:75 ; 50:50 ; 0:100) dan penambahan enzim alfa amilase dengan enzim hemiselulase (A): (0% ; 0,00005% alfa amilase ; 0,05% hemiselulase ; 0,00005% alfa amilase + 0,05% hemiselulase. Hasil analisis memperlihatkan bahwasanya perbandingan tepung terigu dengan tepung ubi jalar ungu menunjukkan pengaruh sangat nyata pada nilai warna (L, a, b, ohue), indeks pencoklatan, volume spesifik, nilai tekstur (cohesiveness,chewiness, hardness, gumminess, dan springiness), kadar antosianin, kadar serat kasar, nilai organoleptik (warna, aroma, rasa, tekstur, penerimaan umum). Penambahan enzim alfa amilase dengan enzim hemiselulase memberikan pengaruh tidak nyata warna (L, a, ohue), volume spesifik, nilai tekstur (cohesiveness,chewiness, hardness, dan springiness), kadar antosianin, nilai organoleptik (warna, aroma, rasa, tekstur, penerimaan umum), dan menunjukkan pengaruh sangat nyata pada kadar serat kasar, ohue, indeks pencoklatan dan tekstur(chewiness). Interaksi antara 2 faktor menunjukkan pengaruh sangat nyata pada tekstur (cohesiveness,chewiness, gumminess, dan springiness) warna (L, b) dan indeks pencoklatan. Komposisi campuran tepung terigu 50% tepung ubi jalar ungu 50% dan penambahan enzim menghasilkan roti dengan karakteristik sensori yang paling dapat diterima, serta memiliki kandungan antosianin dan serat kasar masing-masing sebesar 45, 92% dan 2,85%