EFEK PENAMBAHAN ANTIOKSIDAN TERHADAP SIFAT SENSORI DAN LAMA SIMPAN ROTI TAWAR YANG DIFORTIFIKASI DENGAN MINYAK IKAN
ABSTRACT: White bread is the
kind of food which contains high carbohydrates content, but it does not have
omega-3 fatty acids. The composition of
omega-3 fatty acids can be increased by fortification with fish oil, as a source
of omega-3 fatty acids. However, the
fish oil is very susceptible to oxidation, which causes changes in aroma and
flavor, as well as affect the shelf life of the bread. Therefore, addition of antioxidants into
white bread fortified with fish oil is needed to maintain the sensory
properties and extend the shelf life of the bread. This study aimed to get the right combination
of adding antioxidants to maintain the sensory properties and extend the shelf
life of the white bread fortified with fish oil. The research was arranged in Randomized Block
Design Complete (RBDC) with two factors, that were combination of ascorbic acid
and BHA (0% and 0,02% w/w; 0,005% w/w and 0,015% w/w; 0,01% w/w and 0,001% w/w;
0,0015% w/w and 0,005 w/w; and 0,02% w/w and 0, respectivelly), and storage
time (0, 3, and 6 days). All the data
from the experiment were analyzed by Bartlett Test for equality of variance and
Tukey Test for data additivity. The data
were analyzed by Analyzed of Variant to get the error variance estimators and
differences between treatments. The data
were analyzed further by LSD Test to determine the best treatment. The result showed that addition of the 0,010%
w/w of ascorbic acid and 0,010% w/w of BHA into fortified bread produced the
bread that had the best organoleptic properties and the lowest peroxide
value. Additionally, such treatment
produced the bread that could be stored
for 3 days without changing its organoleptic properties significantly.
Penulis: Ribut Sugiharto, Dyah
Koesoemawardhani, Tias Apriyani
Kode Jurnal: jppertaniandd160878
