KARAKTERISTIK FISIK, SENSORI, SERTA AKTIVITAS ANTIOKSIDAN ROTI GANDUM DENGAN TAMBAHAN SERBUK TEH HIJAU

Monika Rahardjo, Franzesca Dwi Wahyu, Erfina Trivena Nadia

Abstract


Tujuan penelitian ini adalah untuk mengetahui karakteristik fisik, sensori, serta aktivitas antioksidan roti gandum dengan tambahan serbuk teh hijau. Digunakan lima formulasi dalam penelitian ini yang terdiri dari penambahan serbuk teh hijau dengan konsentrasi berbeda yaitu F1 (1%), F2 (2%), F3 (3%), F4 (4%), dan F5 (5%). Hasil uji tekstur menunjukkan bahwa terdapat perbedaan yang signifikan pada karakteristik fisik roti gandum dengan penambahan serbuk teh hijau untuk parameter tingkat kekerasan, kekenyalan, fraktur, daya rekat, dan kekakuan (α=5%). Untuk parameter warna, penambahan serbuk teh hijau dalam formulasi roti gandum menunjukkan penurunan nilai L dan a*, sedangkan nilai b* meningkat secara signifikan (α=5%). Evaluasi sensori tidak menunjukkan perbedaan signifikan pada parameter tekstur, warna, rasa, dan keseluruhan. Uji aktivitas antioksidan menunjukkan bahwa penambahan serbuk teh hijau pada formulasi roti gandum berefek signifikan pada peningkatan aktivitas antioksidan.

 

Kata kunci: Aktivitas antioksidan, Roti gandum, Sifat fisik, Sensori, Serbuk teh hijau


Keywords


Aktivitas antioksidan; Roti gandum; Sifat fisik; Sensori; Serbuk teh hijau

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References


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DOI: http://dx.doi.org/10.21776/ub.jpa.2020.008.01.6

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