Karakteristik Fisik, Kimia, dan Sensoris Roti Tawar Tersubstitusi Tepung Cascara

Abstract

Cascara, a by-product of the coffee industry, has been shown to have high fiber content and its potential to be beneficial to health. The use of cascara flour as a substitute for making bread has not been done. The substitution of cascara flour as a bread-making ingredient could have been a new breakthrough to increase the fiber content and antioxidant activity in bread so that the resulting bread would have had functional value. The purpose of this research was to identify the physical, chemical, and sensory characteristics of cascara bread with good quality and high preference. This study used 6 treatments (0%, 1,5%, 3%, 4,5%, 6%, and 7%) cascara flour substitution. Sensory properties were tested using the hedonic test method with 25 panelists. The lightness and loaf volume of cascara bread decreased, meanwhile, the texture increased with the addition of cascara flour. Substitution of cascara flour increased the moisture content, ash content, dietary fiber content, and antioxidant activity of bread. Based on effectiveness score, the best treatment was A2 (3%) with a brightness (L) of (39,38), loaf volume of (294,72%), texture of 4,79 g/mm, moisture content (38,62%), ash content (1,20%), total dietary fiber (6,89%), and antioxidant activity (16,31%). The nutrition claim “high dietary fiber” was assigned to the new bread formulation. Keywords: antioxidant, bread, cascara, cascara bread, dietary fiber