Pengaruh substitusi tepung buah mangrove (Sonneratia alba) terhadap karakteristik fisikokimiawi dan sensori roti tawar Effect of mangrove (Sonneratia alba) fruit flour substitution on the physicochemical and sensory characteristics of white bread
Article Sidebar
Accepted
9 July 2024
Published
31 July 2024
Keywords:
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fiber, gluten, hardness, hedonic, proximate
Abstract
White bread is a food product made from wheat flour with high gluten content. Gluten can have a negative impact on health, especially in individuals with certain health conditions, such as celiac disease, non-celiac gluten intolerance, and other intestinal diseases. Alternative flour is needed to reduce the gluten content in white bread. This study aimed to determine the best concentration of mangrove fruit flour as a substitute for white bread, based on sensory characteristics and swelling power. The treatment for making white bread is to substitute wheat flour with mangrove fruit flour, namely, 0, 10, 20, 30, and 40%. The parameters analyzed included proximate and crude fiber content, swelling power, hardness, cohesiveness, and hedonicity. The results showed that the chemical composition of white bread was 13.21-17.86%, fat 9.53-14.51%, protein 5.28-8.5%, ash 1.64-1.84%, carbohydrates 60.57-67.13%, crude fiber 2.91-8.26%, swelling power 100.35-137.70%, hardness value 20.92-68.45 N, and cohesiveness 0.58-0.82. The higher the concentration of mangrove fruit flour in white bread, the lower the preference of panelists. White bread had a 10% substitution for mangrove fruit flour with the highest level of panelist preference, with a savory taste, fragrant aroma, soft texture, yellowish-brown crust color, creamy white crumb, and good swelling power.
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Authors
Sumartini S., Hasibuan N. E., Azka A., Ratrinia P. W., & Suryono M. (2024). Pengaruh substitusi tepung buah mangrove (Sonneratia alba) terhadap karakteristik fisikokimiawi dan sensori roti tawar : Effect of mangrove (Sonneratia alba) fruit flour substitution on the physicochemical and sensory characteristics of white bread . Jurnal Pengolahan Hasil Perikanan Indonesia, 27(8), 654-670. https://doi.org/10.17844/jphpi.v27i8.52210
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