Kemampuan Anti-Staling Enzim Transglutaminase dan α-Amilase terhadap Profil Fisik Roti Tawar Bebas Gluten Berbahan Tepung Sorgum

Abstract

The increasing demand for gluten-free bread has encouraged the use of alternative flours to wheat, particularly for individuals with gluten intolerance or Autism Spectrum Disorder (ASD). Sorghum flour presents a promising gluten-free option due to its nutritional value and adaptability, yet its use in breadmaking often results in poor dough expansion, reduced crumb porosity, and rapid staling. This study aimed to evaluate the anti-staling capability of transglutaminase and α-amylase enzymes on the physical properties of gluten-free bread made from sorghum flour, and to determine the most acceptable formulation. The experimental design employed a factorial completely randomized design with three levels each of transglutaminase (13.5, 67.5, and 121.5 U/125g flour) and α-amylase (250, 500, and 625 U/125g flour), with three replications per treatment. Physical analyses included specific volume, crumb porosity, moisture content, texture, staling rate, dough expansion, sensory evaluation and microstructure observation via SEM. Results showed that enzyme addition significantly improved bread quality by enhancing dough elasticity and gas retention, delaying staling, and increasing specific volume and crumb softness. The combination of 13.5U/125g transglutaminase and 625U/125g α-amylase was identified as the most effective treatment, producing bread with optimal texture and freshness retention. This research demonstrates the potential of enzyme-assisted sorghum bread formulations to improve the acceptability of gluten-free baked products and expand the utilization of local gluten-free cereals in functional food development.