Optimasi Karakteristik Tepung Komposit Berbasis Tepung Onggok Fermentasi menggunakan Metode Response Surface Methodology (RSM)

Abstract

Pengembangan tepung komposit di negara-negara tropis terutama diarahkan pada pengembangan produk tepung bebas-gluten berbahan baku lokal. Penelitian bertujuan untuk mendapatkan formulasi optimal tepung komposit berbahan baku tepung onggok fermentasi (TOF), tapioka dan gum xanthan (GX) untuk menghasilkan tepung komposit dengan karakteristik optimal sebagai tepung bebas-gluten. Optimasi karakteristik tepung komposit dilakukan menggunakan metode respon permukaan dengan model Central Composite Design. Hasil optimasi menggunakan metode numerik menunjukkan bahwa karakteristik optimal produk tepung komposit diperoleh pada formulasi 1) TOF: 82,46%, tapioka: 17,54%, GX: 0,10%, 2) TOF: 83,85%, tapioka: 16,15%, GX: 0,10%, dan 3) TOF: 84,13%, tapioka: 15,87%, GX: 0,10%. Formulasi-formulasi optimal selanjutnya dianalisis karakteristik pastingnya, mencakup  viskositas maksimum, viskositas awal pendinginan, viskositas akhir pendinginan, viskositas retrogradasi, dan viskositas balik. Pengujian karakteristik pasting pada formulasi optimal menunjukkan bahwa formulasi TOF: 82,46%, tapioka: 17,54%, GX: 0,10% karena memiliki karakteristik pasting terbaik dengan viskositas maksimum  215 BU, viskositas awal pendinginan 166 BU, viskositas akhir pendinginan 217 BU, viskositas retrogradasi 208 BU, dan viskositas balik 49 BU. Oleh karena itu, penelitian ini berhasil menyimpulkan bahwa tepung komposit dengan formulasi TOF: 82,64%, tapioka: 17,54%, GX: 0,10% merupakan perlakuan terbaik yang dapat dijadikan sebagai alternatif tepung bebas-gluten berbahan baku lokal. Hal ini menunjukkan bahwa tepung komposit dengan formulasi 82,64% tepung onggok terfermentasi, mempunyai potensi khusus untuk dikembangkan sebagai tepung bebas-gluten berbahan baku lokal.Optimization of Characteristic of Fermented Cassava Bagasse Flour-Based Composite Flour using Response Surface MethodologyAbstractThe development of composite flour in tropical countries is mainly directed at gluten-free flour made from local raw materials. The research was aimed to obtain an optimal formula of composite flour that was made of fermented cassava bagasse flour (FCBF), tapioca, and xanthan gum (XG) to produce composite flour with best characteristics quality as gluten-free flour. Optimization of the composite flour characteristics was done using the response surface methodology with the central composite design model. Optimization results using numerical methods shown that the optimal characteristics of composite flour were obtained in formulas 1) FCBF: 82.46%, tapioca: 17.54%, XG: 0.10%, 2) FCBF: 83.85%, tapioca: 16.15%, XG: 0.10%, and 3) FCBF: 84.13%, tapioca: 15.87%, XG: 0.10%. The optimal formulas were analyzed for pasting characteristics, including peak temperature, maximum viscosity, trough viscosity, final viscosity, retrogradation viscosity, and setback viscosity. The results of pasting characteristic test on optimal formulation showed that FCBF formulation: 82.64%, tapioca: 17.50%, XG: 0.10% had the best pasting properties with peak viscosity of 215 BU, trough viscosity of 166 BU, final viscosity of 217 BU, retrogradation viscosity of 208 BU, and setback viscosity of 49 BU. As conclusion, formula of FCBF: 82.64%, tapioca: 17.50%, XG: 0.10% was chosen as the best formula to produce gluten-free flour from local raw materials. This indicates that composite flour with formulation of 82,64% fermented cassava bagasse flour, potentially developed as gluten-free flour made from local raw materials.