* Corresponding Author
Pengaruh Penggunaan Trehalosa dalam Adonan Beku dan Waktu Pembekuan terhadap Viabilitas Yeast dan Karakteristik Roti Manis
https://doi.org/10.22146/agritech.56693 Desiana Nuriza Putri(1*), Damat Damat(2), Okta Pringga Pakpahan(3), Erika Novena Santoso(4), Elfi Anis Saati(5)
(1) Program Studi Teknologi Pangan, Fakultas Pertanian Peternakan, Universitas Muhammadiyah Malang, Jl. Raya Tlogomas No. 246, Malang 65144, Jawa Timur
(2) Program Studi Teknologi Pangan, Fakultas Pertanian Peternakan, Universitas Muhammadiyah Malang, Jl. Raya Tlogomas No. 246, Malang 65144, Jawa Timur
(3) Program Studi Teknologi Pangan, Fakultas Pertanian Peternakan, Universitas Muhammadiyah Malang, Jl. Raya Tlogomas No. 246, Malang 65144, Jawa Timur
(4) Program Studi Teknologi Pangan, Fakultas Pertanian Peternakan, Universitas Muhammadiyah Malang, Jl. Raya Tlogomas No. 246, Malang 65144, Jawa Timur
(5) Program Studi Teknologi Pangan, Fakultas Pertanian Peternakan, Universitas Muhammadiyah Malang, Jl. Raya Tlogomas No. 246, Malang 65144, Jawa Timur
(*) Corresponding Author
Abstract
Trehalosa sebagai krioprotektan dalam adonan beku berfungsi untuk mencegah kerusakan adonan roti saat penyimpanan beku dengan cara melindungi membran ragi dan mencegah melemahnya jaringan gluten. Penelitian ini bertujuan untuk mengetahui konsentrasi penambahan trehalosa yang efektif untuk mempertahankan karakteristik roti manis selama pembekuan. Rancangan percobaan yang digunakan yaitu Rancangan Tersarang (Nested) dengan 2 faktor yaitu penambahan trehalosa (0; 0,1; 0,15 dan 0,2% b/b) dan waktu pembekuan (0, 15, 30, 45, dan 60 hari). Hasil penelitian menunjukkan bahwa penambahan trehalosa efektif mempertahankan yeast yang hidup sebanyak 4,29%, dimana pada hari ke-0 ragi yang hidup sebanyak 33x10 6 CFU/g dan pada hari ke-60 ragi yang hidup sebanyak 141,5x10 6 CFU/g, selain itu juga dapat mempertahankan spread ratio sebanyak 2,4 cm, volume spesifik sebesar 1%, volume pengembangan sebesar 1,6%, dan menurunkan daya tekan sebanyak 0,6 N sehingga roti menjadi semakin lembut. Skor organoleptik untuk rasa agak enak, aroma agak harum, tekstur agak lembut dan warna agak menarik.
Keywords
Full Text:
PDFReferences
Akbarian, M., Dehkordi, M. S. M., Ghasemkhani, N., Koladoozi, M., Niknam, O., & Morshedi, A. (2015). Hydrocolloids and Cryoprotectant used in Frozen Dough and Effect of Freezing on Yeast Survival and Dough Structure: A Review. International Journal of Life Sciences, 9(3), 1–7. https://doi.org/10.3126/ijls.v9i3.12439
Ali, A., Shehzad, A., Khan, M., Shabbir, M., & Amjid, M. (2012). Yeast, its types and role in fermentation during bread making process-A. Pakistan Journal of Food Sciences, 22(3), 171–179.
Almeida, E. L., Chang, Y. K., & Steel, C. J. (2013). Dietary fibre sources in bread: Influence on technological quality. LWT - Food Science and Technology, 50(2), 545–553. https://doi.org/10.1016/j.lwt.2012.08.012
Badan Pusat Statistik. (2019). Ringkasan Eksekutif Pengeluaran dan Konsumsi Penduduk Indonesia. JST (Jurnal Sains Terapan), 1(1). https://doi.org/10.32487/jst.v1i1.19 (2015).
Bhat, J., Afzal, S., Gull, A., Haq, R., & Safapuri, T. A. (2015). Textural and Sensory Characteristics of Bread Made from Wheat Flour Supplemented with Water Chestnut. 2(3), 94–97.
Damat, D., Tain, A., Handjani, H., & Khasanah, U. (2017). Mikroskopi dan Sifat Organoleptic Kue Kering Fungsional dari Pati Garut (Maranta arundinaceae L.) Termodifikasi. 6(4), 185–189. https://doi.org/http://dx.doi.org/10.17728/jatp.266
Dogan, I. S., Yildiz, O., & Tasan, B. (2010). Spread and microwave oven baking test for bread making quality. International Journal of Agriculture and Biology, 12(5), 697–700.
Feili, R. (2013). Physical and Sensory Analysis of High Fiber Bread Incorporated with Jackfruit Rind Flour. Food Science and Technology, 1(2), 30–36. https://doi.org/10.13189/fst.2013.010203
Foods, N. (2000). Produced By a Novel Enzymatic Process. Regulation, 2–3.
Gerardo-Rodríguez, J. E., Ramírez-Wong, B., Ledesma-Osuna, A. I., Medina-Rodríguez, C. L., Ortega-Ramírez, R., & Silvas-García, M. I. (2017). Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality. Food Science and Technology, 37(1), 59–64. https://doi.org/10.1590/1678-457X.00482
Halim, H., Ali, A., & Rahmayuni, R. (2015). Evaluasi Mutu Roti Manis dari Tepung Komposit (Tepung Terigu, Pati Sagu, Tepung Tempe). Jurnal Teknologi dan Industri Pertanian Indonesia, 7(2). https://doi.org/10.17969/jtipi.v7i2.3277
Imami, R. H., & Sutrisno, A. (2018). Pengaruh proporsi telur dan gula serta suhu pengovenan terhadap kualitas fisik , kimia , dan organoleptik pada bolu bebas gluten dari pasta ubi kayu (Manihot Esculenta). The effect of Egg and Sugar Proportion as Well as Baking Temperature on Physical, C. 6(3), 89–99.
Kim, Y. S., Huang, W., Du, G., Pan, Z., & Chung, O. (2008). Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough. Food Research International, 41(9), 903–908. https://doi.org/10.1016/j.foodres.2008.07.013
Kontogiorgos, V., Goff, H. D., & Kasapis, S. (2008). Effect of aging and ice-structuring proteins on the physical properties of frozen flour-water mixtures. Food Hydrocolloids, 22(6), 1135–1147. https://doi.org/10.1016/j.foodhyd.2007.06.005
Leray, G., Oliete, B., Mezaize, S., Chevallier, S., & Lamballerie, M. De. (2010). Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough. 100, 70–76. https://doi.org/10.1016/j.jfoodeng.2010.03.029
Lerbret, A., Bordat, P., Affouard, F., Descamps, M., & Migliardo, F. (2005). How homogeneous are the trehalose, maltose, and sucrose water solutions? An insight from molecular dynamics simulations. Journal of Physical Chemistry B, 109(21), 11046–11057. https://doi.org/10.1021/jp0468657
Meerts, M., Cardinaels, R., Oosterlinck, F., Courtin, C. M., & Moldenaers, P. (2017). The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough. Food Biophysics, 12(2), 151–163. https://doi.org/10.1007/s11483-017-9472-9
Meziani, S., Jasniewski, J., Ribotta, P., Arab-Tehrany, E., Muller, J. M., Ghoul, M., & Desobry, S. (2012). Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough. Journal of Food Engineering, 109(3), 538–544. https://doi.org/10.1016/j.jfoodeng.2011.10.026
Momose, Y., Matsumoto, R., Maruyama, A., & Yamaoka, M. (2010). Comparative analysis of transcriptional responses to the cryoprotectants, dimethyl sulfoxide and trehalose, which confer tolerance to freeze-thaw stress in Saccharomyces cerevisiae. Cryobiology, 60(3), 245–261. https://doi.org/10.1016/j.cryobiol.2010.01.001
Thuy, N. T. T. & Phuong, N. N. M. (2017). Improving of bread quality from frozen dough using ascorbic acid and α-amylase. Can Tho University Journal of Science, 06, 121. https://doi.org/10.22144/ctu.jen.2017.035
Parwiyanti, P., Pratama, F., Wijaya, A., & Malahayati, N. (2019). Karakteristik Roti Bebas Gluten Berbahan Dasar Pati Ganyong Termodifikasi. agriTECH, 38(3), 337. https://doi.org/10.22146/agritech.16946
Phimolsiripol, Y., Mukprasirt, A., & Schoenlechner, R. (2012). Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran. Journal of Cereal Science, 56(2), 389–395. https://doi.org/10.1016/j.jcs.2012.06.001
Pusuma, D. A., Praptiningsih, Y., & Choiron, M. (2018). Karakteristik Roti Tawar Kaya Serat Yang Disubstitusi Menggunakan Tepung Ampas Kelapa. Jurnal Agroteknologi, 12(01), 29. https://doi.org/10.19184/j-agt.v12i1.7886
Rauf, R., & Andini, K. T. (2019). Sifat Fisik dan Penerimaan Roti Tawar dari Tepung Komposit Terigu dan Singkong dengan Variasi Lama Pencampuran Adonan. agriTECH, 39(2), 169. https://doi.org/10.22146/agritech.41515
Rosli, N. A., Azilan, N. A., Mahyudin, N. A., Mahmud Ab Rashid, N. K., Meon, F. N. S., Ismail, Z., Chern, P. E., & Kanasan, S. (2019). Effect of fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) on microbial quality and sensory acceptability of frozen paratha. International Food Research Journal, 26(3), 945–952.
Sasano, Y., Haitani, Y., Hashida, K., Ohtsu, I., Shima, J., & Takagi, H. (2012). Simultaneous accumulation of proline and trehalose in industrial baker’s yeast enhances fermentation ability in frozen dough. Journal of Bioscience and Bioengineering, 113(5), 592–595. https://doi.org/10.1016/j.jbiosc.2011.12.018
Shi, K., Yu, H., & Lee, T. C. (2013). A novel approach for improving yeast viability and baking quality of frozen dough by adding biogenic ice nucleators from Erwinia herbicola. Journal of Cereal Science, 57(2), 237–243. https://doi.org/10.1016/j.jcs.2012.11.010
Suryatna, B. S., & Teknik, F. (2015). Peningkatan kelembutan tekstur roti melalui fortifikasi rumput laut Euchema Cottoni. Teknobuga, 2(2), 18–25.
Sze-Yin, S., & Lai-Hoong, C. (2013). Effects of maltodextrin and trehalose on the physical properties of chinese steamed bread made from frozen doughs. International Food Research Journal, 20(4), 1529–1535.
Tenggara, S. (2017). Dengan penambahan emulsifier lesitin. Sweet Bread Characterization from Modified Arrowroot Starch within Lecithin Addition. September, 20–21.
Topaloglu T. (2015). Evaluation of Valution of the Effects of Maltodextrine and Microfluidization onthe Rheological and Textural Properties of Cookie and Cookie Dough [Thesis]. Department of Engineering. Middle East Technical University.
DOI: https://doi.org/10.22146/agritech.56693
Article Metrics
Abstract views : 2360
| 
views : 2275
Refbacks
- There are currently no refbacks.
Copyright (c) 2022 Desiana Nuriza Putri, Damat Damat, Okta Pringga Pakpahan, Erika Novena Santoso, Elfi Anis Saati
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.