TEPUNG KELAPA SEBAGAI SUBSTITUEN PARSIAL DALAM PEMBUATAN WHITE BREAD

Abstract

ABSTRAK Tepung kelapa merupakan hasil proses dari daging kelapa, mengandung lemak, protein dan serat. Tepung yang mengandung serat dapat diolah menjadi makanan fungsional seperti pada substitusi composite flour menjadi white bread. Tujuan penelitian ini adalah mencari formula campuran tepung terigu dengan tepung kelapa dalam pembuatan ³ZKLWHH EUHDG´´yangEUHDG´´yang berkwalitas dan dapat digunakan sebagai pangan fungsional serta memenuhi selera konsumen. Penelitian ini dilaksanakan menggunakan metode deskriptif dengan perlakuan pengunaan tepung kelapa 0, 5, 10, 15, 20, dan 25%. Analisis dilakukan secara kwantitatif dalam bentuk tabelaris. Dari hasil penelitian yang dilakukan ternyata daya kembang roti tawar yang baik diperoleh dari penggunaan 10% dan 15% tepung kelapa. Hasil analisis komposisi kimia roti tawar menunjukkan bahwa kadar air 31,29-32,75, lemak 5,76-9,16, protein 8,32-8,96, karbohidrat 36,64-42,16 dan serat kasar 0,81-1,79. Semakin tinggi konsentrasi tepung kelapa terjadi penurunan kadar karbohidrat, sedangkan kadar lemak, kadar serat dan kadar protein cenderung mengalami peningkatan. Dari pengujian organoleptik terhadap rasa, bau, warna, penampakan dan tekstur ternyata roti tawar yang dihasilkan disukai panelis. Kata kunci : Tepung kelapa, roti tawar ABSTRACT Coconut flour is made from coconut flesh comprising fat, protein and fiber. Coconut flour which contains fibers can be used in making functional food like white bread. The purpose of this research is to find a formula of flour and coconut flour mixture in making white bread as a functional food which meet consumer preference. This study was conducted using descriptive method where the treatment were 0%, 5%, 10%, 15%, 20%, and 25% of coconut flour. Quantitative analysis method using tables was carried out. The results showed that the best flower power of white bread was obtained by using of 10 and 15% of coconut flour. Results analysis showed that chemical composition of white bread (moisture, fat, protein, carbohydrate and crude fiber) were 31.29-32.75%, 5.76-9.16%, 8.32-8.96%, 36.64-42.16% and 0.81-1.79%. An increase in the concentration of coconut flour caused a decrease in the levels of carbohydrates, while the fat content, fiber content and protein content tends to increase. Through organoleptic taste, odor, color, appearance and texture of the resulting bread were preferred by panelists.