PENGARUH KONSENTRASI XANTHAN GUM TERHADAP KARAKTERISTIK ROTI DENGAN SUBSTITUSI TEPUNG UWI UNGU (Dioscorea alata L.)

Abstract

This research was conducted to determine the effect of xanthan gum concentration on
the characteristics of bread with the substitution of purple yam flour. This research uses the
Completely Randomized Design (CRD) method with treatment levels 0%, 0.5%, 1%, 1.5%,
2%, and 2.5% with 3 repetitions to obtain 18 experimental units. The parameters observed
were water content, porosity, specific loaf volume, anthocyanins, antioxidant activity, and
organoleptic tests. The data obtained were analyzed using ANOVA at 1% and 5% levels. If
there is an effect of treatment, it will be continued with Duncan's Multiple Range Test (DMRT)
at the 5% level. The research results showed that the effect of xanthan gum concentration in
purple yam bread had a significantimpact on water content, specific loaf volume, hedonic
texture quality test, overall test, and multiple comparison test but had no significant effect on
porosity, anthocyanin, hedonic test (color, aroma), color hedonic quality test. The best
treatment was 1.5% treatment with a value of 37.65% water content, 72.70% porosity, specific
loaf volume 4.18 cm3/g, antioxidant activity 30.13%, anthocyanin 18.43 mg/g, assessment
color parameters 3.68 (somewhat like it), aroma 3.44 (somewhat like it), and 2.80 (not typical
of Uwi- typical of Uwi), texture 3.76 (somewhat hard-soft), plural ratio 5 .08 (slightly
somewhat better than R-better than R), and overall acceptance 3.92 (somewhat like-like).

Keyword: Bread, Purple Uwi, Xanthan Gum