Main Article Content
Abstract
Bread is made from wheat flour and other ingredients whose dough is fermented and baked. Sweet bamboo flour is a food product made from sweet bread raw material with substitution variations in the concentration of bamboo shoot betung flour. This study aims to determine the effect of bamboo flour substitution on the physical, chemical and organolytic properties of sweet bread. This study used Completely Randomized Design (CRD) consisting of one factor, namely the additon of bamboo flour with concentration of 0%, 5%, 10%, 15%, 20% Each treatment was carried out 3 times so that the total number of experimental units was 15 units. The results showed that the addition of bamboo flour had an effect on the level of improvement of sweet bread with the highest value of 114.88%, and the water content less than 40%. The brightness of the sweet bread color is found without the addition of bamboo flour with a value of 7.5 Y 9/4 and the darkest result is the addition of 20% bamboo flour with a value of 2.5 Y 3/6. Based on the results of organoleptic, the bamboo shoot flour significantly affected the color and texture of sweet bread but did not significantly affect the aroma, taste and overall. The fiber content of sweet bread with bamboo shoot flour was higher than the control, namely 13.34-19.29% and the control 8.54%.
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References
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- BSN. 1995. SNI 01-3840-1995. Tentang Syarat Mutu Roti, Badan Standarisasi Nasional. Jakarta.
- Darmajana, D. A., N. Wulandari, R. Kumalasari dan A. C. Irwansyah. 2019. Pengaruh Penambahan Tepung Rebung (Dendrocalamus Asper) Dan Tepung Terigu Terhadap Karakteristik Kimia dan Karakteristik Sensoris Cookies. Jurnal Penelitian Pascapanen Pertanian. 16 (1) : 25-30.
- Fitria, N. 2013. Eksperimen Pembuatan Roti Manis Menggunakan Bahan Dasar Komposit Pati Suweg dengan Tepung Terigu. Skripsi. Fakultas Teknik Universitas Negeri Semarang. Semarang. 51 Hal.
- Kartiwan, Z. Hidayah dan B. Badewi 2015. Suplementasi Rumput Laut Pada Roti Manis Berbasis Tepung Komposit. Program Studi Teknologi Pangan Politeknik Pertanian Negeri Kupang. Hal 137-146.
- Miyake, P.S.E., M.H.F. Felisberto and M.T.P.S. Clerici. 2017. Addition of young bamboo culm flour and comercial bamboo shoot fiber as partial substitutes of fat and/or sugar in cookies formulations. XXV congresso de iniciação científica da Unicamp, October 18-20, 2017, Campinas, Brazil.
- Priandana, K., A. Zulfikar dan Sukarman. 2014. Mobile munsell soil color chart berbasis android menggunakan histogram ruang citra hvc. Jurnal Ilmu Komputer Agri Informatika. 3(02). 93 – 101.
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- Putri, V.N., Y. Oktfrianti dan Kamsiah. 2017. Pengaruh Penambahan Variasi Konsentrasi Tepung Rebung Pada Pembuatan Roti Tawar Terhadap Kadar Serat, Umur Simpan dan Uji Organoleptik. Jurnal Agritepa 4(1) : 13-23.
- Rusli, A. S., H. Rusmarilin dan T. karo-karo. 2016. Pembuatan Sate Daging dengan Menggunakan Tepung Rebung dan Tepung Ikan Kembung (Rastrelliger sp) yang Diperkaya dengan Tempe Rebung dengan Konsentrasi Zat Penstabil yang Berbeda. Jurnal Rekayasa Pangan dan Pertanian 4(2) : 138-149.
- Santhos, O., H.K. Bajwa, M.S. Bisht, and C. Nirmala. 2019. Functional biscuits from bamboo shoots: Enrichment of nutrients, bioactive compounds and minerals in bamboo shoot paste fortified biscuits. International Journal of Food Science and Nutrition 4(1):89-94.
- Santhos, O., H.K. Bajwa, M.S. Bisht, and C. Nirmala. 2018. Freeze-dried bamboo shoot powder for food fortification: enrichment of nutritional content and organoleptic qualities of fortified biscuit. MOJ Food Processing & Technology 2(4) : 342-348.
- Soekarto. S.T. 1985. Penilaian Organoleptik (untuk Industri Pangan dan Hasil Pertanian). Bharata Karya Aksara. Jakarta. 121 halaman
- Sudarmadji, S. 1997. Analisis bahan makanan dan pertanian. Liberty. Yogyakarta. 160 Hal.
- Tamayo, F.A. and P.A.A. Tamayo. 2020. Sensory Evaluation, Acceptability and Proximate Analysis of Bambusa blumeana as Bamboo Shoot Cupcake: A Product Development. International Journal of Disaster Recovery and Business Continuity 11(3), (20) : 33–43.
- Widyastuti, K. 2016. Pengaruh Jenis Ikan dan Konsentrasi Garam Pada Rebung Ikan Terfermentasi. Skripsi. Program Studi Teknologi Industri Pertanian. Fakultas Pertanian. Universitas Lampung. Lampung. 56 Hal.
- Yani, A.P. 2012. Keanekaragaman dan Populasi Bambu di Desa Talang Pauh Bengkulu Tengah. Jurnal Exacta 10 (1) : 61-70.
- Zarlis., F. Azima dan S. Asmar. 2010. Pengaruh substitusi Tepung Terigu dengan Tepung Tape Pisang serta Penambahan Ekstrak Cassiavera dalam Pembuatan Roti Manis. Jurnal Dinamika Penelitian BIPA 21(37) : 7-18.
References
Andrasari, E., Lahming, R. Fadillah. 2019. Pengaruh Penambahan Tepung Rebung (Gigantochloa apus) Terhadap Mutu Mie Basah. Jurnal Pendidikan Teknologi Pertanian 5 (1) : 24-29.
BSN. 1995. SNI 01-3840-1995. Tentang Syarat Mutu Roti, Badan Standarisasi Nasional. Jakarta.
Darmajana, D. A., N. Wulandari, R. Kumalasari dan A. C. Irwansyah. 2019. Pengaruh Penambahan Tepung Rebung (Dendrocalamus Asper) Dan Tepung Terigu Terhadap Karakteristik Kimia dan Karakteristik Sensoris Cookies. Jurnal Penelitian Pascapanen Pertanian. 16 (1) : 25-30.
Fitria, N. 2013. Eksperimen Pembuatan Roti Manis Menggunakan Bahan Dasar Komposit Pati Suweg dengan Tepung Terigu. Skripsi. Fakultas Teknik Universitas Negeri Semarang. Semarang. 51 Hal.
Kartiwan, Z. Hidayah dan B. Badewi 2015. Suplementasi Rumput Laut Pada Roti Manis Berbasis Tepung Komposit. Program Studi Teknologi Pangan Politeknik Pertanian Negeri Kupang. Hal 137-146.
Miyake, P.S.E., M.H.F. Felisberto and M.T.P.S. Clerici. 2017. Addition of young bamboo culm flour and comercial bamboo shoot fiber as partial substitutes of fat and/or sugar in cookies formulations. XXV congresso de iniciação científica da Unicamp, October 18-20, 2017, Campinas, Brazil.
Priandana, K., A. Zulfikar dan Sukarman. 2014. Mobile munsell soil color chart berbasis android menggunakan histogram ruang citra hvc. Jurnal Ilmu Komputer Agri Informatika. 3(02). 93 – 101.
Potter N.N, and J.H. Hotchkiss. 1995. Food Science. Springer Science + Business Media.New York. 619 hal.
Putra, I. N. K. 2009. Efektifitas Berbagai Cara Pemasakan Terhadap Penurunan Kandungan Asam Sianida Berbagai Jenis Rebung Bambu. Jurnal Agrotekno 15(2) : 40-42.
Putri, V.N., Y. Oktfrianti dan Kamsiah. 2017. Pengaruh Penambahan Variasi Konsentrasi Tepung Rebung Pada Pembuatan Roti Tawar Terhadap Kadar Serat, Umur Simpan dan Uji Organoleptik. Jurnal Agritepa 4(1) : 13-23.
Rusli, A. S., H. Rusmarilin dan T. karo-karo. 2016. Pembuatan Sate Daging dengan Menggunakan Tepung Rebung dan Tepung Ikan Kembung (Rastrelliger sp) yang Diperkaya dengan Tempe Rebung dengan Konsentrasi Zat Penstabil yang Berbeda. Jurnal Rekayasa Pangan dan Pertanian 4(2) : 138-149.
Santhos, O., H.K. Bajwa, M.S. Bisht, and C. Nirmala. 2019. Functional biscuits from bamboo shoots: Enrichment of nutrients, bioactive compounds and minerals in bamboo shoot paste fortified biscuits. International Journal of Food Science and Nutrition 4(1):89-94.
Santhos, O., H.K. Bajwa, M.S. Bisht, and C. Nirmala. 2018. Freeze-dried bamboo shoot powder for food fortification: enrichment of nutritional content and organoleptic qualities of fortified biscuit. MOJ Food Processing & Technology 2(4) : 342-348.
Soekarto. S.T. 1985. Penilaian Organoleptik (untuk Industri Pangan dan Hasil Pertanian). Bharata Karya Aksara. Jakarta. 121 halaman
Sudarmadji, S. 1997. Analisis bahan makanan dan pertanian. Liberty. Yogyakarta. 160 Hal.
Tamayo, F.A. and P.A.A. Tamayo. 2020. Sensory Evaluation, Acceptability and Proximate Analysis of Bambusa blumeana as Bamboo Shoot Cupcake: A Product Development. International Journal of Disaster Recovery and Business Continuity 11(3), (20) : 33–43.
Widyastuti, K. 2016. Pengaruh Jenis Ikan dan Konsentrasi Garam Pada Rebung Ikan Terfermentasi. Skripsi. Program Studi Teknologi Industri Pertanian. Fakultas Pertanian. Universitas Lampung. Lampung. 56 Hal.
Yani, A.P. 2012. Keanekaragaman dan Populasi Bambu di Desa Talang Pauh Bengkulu Tengah. Jurnal Exacta 10 (1) : 61-70.
Zarlis., F. Azima dan S. Asmar. 2010. Pengaruh substitusi Tepung Terigu dengan Tepung Tape Pisang serta Penambahan Ekstrak Cassiavera dalam Pembuatan Roti Manis. Jurnal Dinamika Penelitian BIPA 21(37) : 7-18.