DAYA SERAP AIR SEBAGAI ACUAN UNTUK MENENTUKAN VOLUME AIR DALAM PEMBUATAN ADONAN ROTI DARI CAMPURAN TEPUNG TERIGU DAN TEPUNG SINGKONG Water Absorption as Reference to Determine the Volume of Water in Dough Making from Wheat Flour and Cassava Flour Mixture

Abstract

ABSTRAKSubstitusi tepung singkong dalam pembuatan adonan roti seringkali menghasilkan adonan yang tidak terhidrasi dengan baik. Tujuan dari penelitian ini adalah untuk menentukan volume air yang tepat dalam pembuatan adonan dari campuran tepung terigu dan tepung singkong. Penelitian dilakukan dengan menganalisis sifat amilografi dan daya serap air dari campuran tepung terigu dan tepung singkong. Data daya serap air dijadikan acuan dalam penentuan volume air pada pembuatan adonan dari campuran tepung terigu dan tepung singkong. Kemudian dilakukan analisis elongasi adonan. Hasil amilografi menunjukkan bahwa tepung terigu lebih stabil terhadap panas dibanding tepung singkong. Makin besar porsi penambahan tepung singkong, semakin kecil stabilitas panasnya. Tepung singkong menunjukkan daya serap air yang lebih tinggi dibanding tepung terigu. Peningkatan daya serap air dari campuran tepung, seiring dengan peningkatan porsi tepung singkong, yang memberikan kecenderungan linear, dengan nilai R 2 = 0,972. Berdasarkan teknik proporsional dengan daya serap air dalam menentukan volume air, tensile strength terbesar diberikan oleh adonan dari tepung terigu:tepung singkong 100:0 dan 90:10. Sedangkan strain tertinggi ditunjukkan oleh adonan campuran tepung terigu:tepung singkong 100:0.Kata kunci: Air, singkong, adonan, amilografi, elongasi ABSTRACT Cassava flour substitution in the dough preparation often result in dough that is not properly hydrated. The purpose of the research was to determine the proper water volume in making dough from wheat flour and cassava flour mixtures. The research was conducted by analyzing amylograph characteristic and water absorption capacity of wheat flour and cassava flour mixtures. The water absorption was used as a reference to determine the volume of water in the dough preparation of mixed flours. Then, the elongation properties of the doughs were measured. Amylograph data indicated that wheat flour displayed a higher temperatur stability than cassava flour. The more portion of cassava flour, the lower its thermal stability. The water absortion of cassava flour was higher than wheat flour. The increasing of water absorbtion, in line with the increasing of cassava flour portion, which gave a linear trend, R 2 = 0.972. Based on the technique of proportional to water absorption in determine the water volume, the biggest tensile strength of dough was revealed by wheat flour:cassava flour 100:0 and 90:10. However, the highest strain displayed by dough of wheat flour:cassava flour 100:0.

Corn flour substitution at pastry production

“…The water absorption value of corn flour ranged from 114% ± 3.46 to 126.68% ± 10.02, which is the same as the water absorption of Aini et al (2016), from 117.8-146.1% (dry weight) [39]. In the research of Rauf and Sarbini (2015), the water absorption value of cassava flour (240-270%) was higher than wheat flour (130-180%) [27].…”

“…Corn flour was tested for color (L,a,b), yield, water content, water absorption and organoleptic test [24][25][26][27]. Corn pastries were analyzed for color (L,a,b); dough development [28], water content and organoleptic test (hedonic test).…”

Nutritional and Functional Characterization of the Anchovy (Stolephorus indicus) Powder Produced by Conventional Drying and Foam Mat Drying

“…It is used as a reference for determining the volume of water needed to make dough. The difference between the weight of the sample after absorbing water and the initial dry sample weight, expressed per 100 g, represents the amount of water absorbed by the powder [13]. The anchovy powder sample was mixed with water in a ratio of 1:10 (w/w) and shaken evenly for 5 minutes.…”

Business Development of Cumi-cumi Product Made from Sweet Potatoes in Karangbangun Village, Karanganyar Regency

“…Making this dough even though it looks simply but it should be noted that the nature of the dough is strongly influenced by the amount of water. Rauf and Sarbini (2015) report that excessive or insufficient water use can reduce the quality of the dough.…”