Evaluasi Mutu Fisik Roti Manis Substitusi Tepung Ganyong Dengan Penambahan Xanthan Gum

Khofivah Marsiyaningsih, Dr. Wildan Fajar Bachtiar, S.T., M.Sc.

2025 | Tugas Akhir | D4 Pengembangan Produk Agroindustri

Tepung terigu merupakan salah satu bahan pokok yang banyak digunakan di berbagai industri salah satunya bakery. Roti manis merupakan salah satu produk pangan yang banyak dikonsumsi masyarakat karena praktis dan tersedia dengan berbagai rasa. Minatnya Masyarakat yang tinggi namun ketersediaan bahan bakunya yang masih impor mendorong pentingnya pemanfaatan tanaman pangan lokal yang diubah menjadi tepung untuk disubstitusi. Salah satu yang berpotensi adalah umbi ganyong, namun terdapat kendala lain yaitu roti yang sulit mengembang. Maka perlu penambahan hidrokoloid guna memperbaiki tekstur.

Penelitian ini bertujuan untuk mengetahui karakteristik mutu fisik, formula terbaik sesuai produk benchmark, serta kesukaan panelis terhadap produk. Metode penelitian menggunakan RAL 2 faktor yaitu rasio perbandingan tepung terigu:tepung ganyong 60%:40?n 50%:50?ngan penambahan jumlah xanthan gum sebanyak 0,25%, 0,50%, dan 0,75%. Hasil penelitian menunjukkan substitusi tepung ganyong berpengaruh signifikan terhadap tekstur, warna crust, warna crumb, springiness, dan cohesiveness. Sedangkan faktor xanthan gum berpengaruh terhadap tekstur, warna crust, springiness, dan cohesiveness. Kedua faktor tidak berpengaruh terhadap volume pengembangan.

Formula terbaik pada pembuatan roti manis yaitu rasio 60%:40?ngan penambahan 0,25% xanthan gum dan rasio 60%:40?ngan penambahan 0,75% xanthan gum. Berdasarkan uji hedonik dan uji ranking diperoleh formula yang paling disukai panelis adalah dengan penambahan 0,75% xanthan gum. Kadar air formula terpilih sudah memenuhi standar SNI di bawah 40% yaitu 21,27%.

 Wheat flour is a staple ingredient widely used across various industries, particularly in the bakery sector. Sweet bread is a popular food product due to its convenience and variety of flavors. However, the high demand for wheat flour combined with the limited availability of imported raw materials highlights the need to utilize local food crops as alternative flour sources. One promising local ingredient is ganyong tuber flour, though its use presents challenges, particularly in achieving desirable bread rise. To address this, the addition of hydrocolloids such as xanthan gum is essential for improving texture. 

This study aims to evaluate the physical quality characteristics, determine the optimal formulation based on a benchmark product, and assess consumer preferences. A completely randomized design (CRD) with two factors was employed: wheat flour to ganyong flour ratios (60%:40% and 50%:50%), and xanthan gum concentrations (0.25%, 0.50%, and 0.75%). The results showed that ganyong flour substitution significantly affected texture, crust color, crumb color, springiness, and cohesiveness. Xanthan gum addition significantly influenced texture, crust color, springiness, and cohesiveness. However, neither factor significantly affected volume expansion.

The best sweet bread formulations were those with a 60%:40% flour ratio combined with either 0.25% or 0.75% xanthan gum. Based on hedonic and ranking tests, the most preferred formulation among panelists was the one with 0.75% xanthan gum. The moisture content of the selected formula was 21.27%, meeting the Indonesian National Standard (SNI) requirement of below 40%.

Kata Kunci : roti manis, xanthan gum, tepung ganyong, uji organoleptik