Optimasi dan Evaluasi Mutu Roti Bebas-Gluten dari Tepung Kedelai, Sorgum, dan Kacang Merah dengan Pemanasan Ohmik Menggunakan Response Surface Methodology
DOI:
https://doi.org/10.29303/profood.v12i1.613Kata Kunci:
Mixture design, Pemanasan ohmik, Response surface methodology, Roti bebas gluten, Tepung legumAbstrak
Pemanasan ohmik telah berkembang sebagai teknologi pemanggangan volumetrik alternatif yang mampu meningkatkan mutu roti bebas gluten; namun efektivitasnya sangat dipengaruhi oleh pati dan protein dalam komposisi bahan yang digunakan. Penelitian ini bertujuan untuk mengoptimalkan formulasi roti bebas gluten yang diproses menggunakan pemanasan ohmik dengan memanfaatkan tepung kedelai, tepung sorgum, dan tepung kacang merah sebagai sumber protein dan pati yang saling melengkapi. Metode Response Surface Methodology (RSM) dengan rancangan campuran digunakan untuk mengevaluasi pengaruh proporsi tepung terhadap volume spesifik dan komposisi proksimat roti. Tepung kedelai (50-80%), tepung sorgum (10-30%), dan tepung kacang merah (10-20%) ditetapkan sebagai variabel bebas. Formulasi optimum diperoleh pada komposisi 71,39% tepung kedelai, 10,00% tepung sorgum, dan 18,61% tepung kacang merah, yang menghasilkan volume spesifik sebesar 2,79 ± 0,07 cm³/g dan kadar protein sebesar 22,68 ± 0,05%. Validasi model menunjukkan tidak terdapat perbedaan yang signifikan antara nilai prediksi dan nilai eksperimen (p>0,05). Hasil penelitian ini menunjukkan bahwa interaksi sinergis antara tepung kaya protein dan tepung kaya pati di bawah pemanasan ohmik secara signifikan meningkatkan struktur dan kualitas gizi roti. Penelitian ini menyediakan strategi formulasi yang sistematis untuk pengembangan roti bebas gluten berkualitas tinggi menggunakan teknologi pemanasan ohmik.
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