TY  - GEN
CY  - Universitas Lampung
ID  - eprints16344
UR  - http://digilib.unila.ac.id/16344/
A1  - SITI  MAESARI, 1114051053
Y1  - 2015/11/30/
N2  - Penelitian ini bertujuan untuk mendapatkan formulasi tepung terigu dan tepung
jagung terfermentasi yang menghasilkan roti manis dengan sifat kimia,
fisikokimia dan disukai. Perlakuan ini disusun dalam Rancangan Acak Kelompok
Lengkap (RAKL) dengan empat kali ulangan. Formulasi terdiri dari
perbandingan tepung jagung terfermentasi dan tepung terigu sebanyak 6 taraf,
yaitu L1 (0% : 100%); L2 (5% : 95%); L3 (10% : 90%); L4 (15% : 85%); L5
(20% : 80%); dan L6 (25% : 75%), dengan jumlah penambahan bahan tambahan
yang sama. Roti manis yang dihasilkan kemudian dilakukan analisis kimia,
fisikokimia dan sesori terbaik. Analisi kimia dan fisikokimia yang dilakukan
yaitu kadar air, abu, lemak dan protein serta derajat pengembangan adonan, sifat
sensori yaitu warna, tekstur, rasa dan aroma serta penerimaan keseluruhan. Data
dianalisis sidik ragam kemudian diolah lebih lanjut menggunakan uji Beda Nyata
Jujur ( BNJ) pada taraf 5%. Kesamaan ragam data diuji dengan uji Bartlett dan
kemenambahan data diuji dengan uji Tuckey.
Hasil penelitian menunjukkan bahwa formulasi tepung terigu dan tepung jagung
terfermentasi tidak berpengaruh nyata terhadap kadar air roti manis, tetapi
berpengaruh nyata terhadap kadar abu, lemak, protein dan derajat pengembangan
adonan roti manis. Sifat sensori formulasi tepung terigu dan tepung jagung
terfermentasi berpengaruh nyata pada skor warna, tekstur, rasa dan aroma serta
penerimaan keseluruhan. Perlakuan terbaik yaitu pada formulasi L4 (15% tepung
jagung terfermentasi : 85% tepung terigu) dengan kadar air sebesar 24,41%, kadar
abu sebesar 1,55%, kadar lemak sebesar 10,66%, kadar protein 17,34%, derajat
pengembangan adonan sebesar 65,50%, skor tekstur sebesar 3,09 (agak lembut),
skor rasa dan aroma sebesar 3,02 (khas jagung), skor warna sebesar 2,05 (kuning
kecoklatan), serta skor penerimaan keseluruhan sebesar 3,43 (suka).
Kata kunci : Tepung jagung terfermentasi, roti manis, tepung terigu


abstract

FORMULATION OF FERMENTED MAIZE ( Zea Mays L ) AND WHEAT
FLOUR ON THE CHEMICAL, PHYSICOCHEMICAL AND SENSORY
PROPERTIES OF SWEET BREAD

This study was almed in getting formulations of those mixed wheat flour that
produce the best chemical, physicochemical and preferably of sweet breads. This
research was arranged in a Complete Randomized Block Design (RAKL) with
four replications. The treatments were comparisons of fermented maize and
wheat flour as much as 6 levels: L1 (0%: 100%); L2 (5%: 95%); L3 (10%: 90%);
L4 (15%: 85%); L5 (20%: 80%); and L6 (25%: 75%). Sweet bread is then carried
out chemical analysis, physicochemical and sesory produce the best. Analysis
chemical and physicochemical of moisture, ash, fat and protein and the degree of
development of the dough, sensory properties of color, texture, flavor and aroma
and overall acceptance. The data were analyzed using ANOVA and further tested
with Honestly Significant Difference (HSD) at 5%. The homogenity was
analyzed using Bartlett test and additivity was analyzed using Tuckey test.
Comparison of wheat flour and fermented maize didn?t show significant
difference on water content of sweet bread. While the ash, fat, protein content and
the degree of development of the sweet bread dough showed significant
difference. Sensory atributeds comparison of wheat flour and fermented maize
showed significant difference on scores of color, texture, taste and aroma and
overall acceptance. The results showed that the best treatment was L4 (15%
fermented maize : 85% wheat flour) with a 24.41% of water content, 1.55% of ash
content, 10.66% of fat content, 17.34% of protein content and 65.50% of dough?s
degree of development, 3.09 of texture?s score (rather soft), 3.02 of flavor and
aroma?s score (typical corn), 2.05 of color?s score (slightly yellow), and the
overall acceptance?s score of 3.43 (love).
Keywords : Fermented maize, sweet bread, wheat flour
PB  - Fakultas Pertanian
TI  - FORMULASI TEPUNG JAGUNG (Zea Mays L) TERFERMENTASI DAN
TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN
SENSORI ROTI MANIS
AV  - restricted
ER  -