90 | Jurnal Penelitian Pascapanen Pertanian | Volume 16 No.2 September 2019 : 90 - 98 FORMULASI ROTI BEBAS GLUTEN BERBASIS TEPUNG SORGUM DENGAN PENAMBAHAN PATI GARUT DAN GUM ARAB Zakia Maulida, Nur Aini, Budi Sustriawan dan Juni Sumarmono Departemen Ilmu dan Teknologi Pangan, Universitas Jenderal Sudirman zakiamaulida20@gmail.com ABSTRAK Tepung sorgum tidak memiliki gluten sehingga tidak bisa dibuat menjadi roti yang memiliki tekstur baik. Untuk dapat menghasilkan roti sorgum dengan tekstur yang baik perlu bahan pembentuk struktur sebagai pengganti gluten. Penambahan pati garut akan mengakibatkan gelatinisasi mampu memerangkap gelembung udara serta memfasilitasi retensi gas selama fermentasi. Gum arab memiliki kemampuan meniru sifat viskoelastis gluten. Tujuan dari penelitian ini adalah 1) menentukan proporsi pati garut dan gum arab yang optimum dalam pembuatan roti sorgum; 2) mempelajarii sifat fsik, kimia dan sensori roti. Rancangan percobaan menggunakan Response Surface Methodology dengan dua faktor yakni pati garut (25-40%) dan gum arab (1-5%). Variabel yang diamati meliputi volume spesifk, hardness, cohesiveness, kadar air, abu, karbohidrat, protein dan lemak serta karakteristik sensori (warna, aroma, tekstur, rasa dan kesukaan). Formula optimum roti berbasis sorgum yakni dengan proporsi pati garut 40% dan gum arab 5%. Karakteristik formula optimum roti sorgum adalah volume spesifk 342,76 cm3; hardness 0,34 N; cohesiveness 1,31; kadar air 49,62%, kadar abu 0,74%, kadar karbohidrat 40,45%, kadar protein 6,22% dan kadar lemak 2,97%).2) karakteristik sensori (warna putih sedikit keabuan, aroma khas roti agak kuat, tekstur pori agak seragam, rasa khas roti agak kuat dan tingkat kesukaan netral). Karakter ini hampir sama dengan roti dari tepung terigu sehingga dapat digunakan sebagai pangan alternatif bagi orang yang intoleran terhadap gluten. Kata kunci: gum arab; metode respon permukaan; pati garut; roti bebas gluten; sorgum. ABSTRACT Zakia Maulida, Nur Aini, Budi Sustriwan, dan Juni Sumarmono. 2019. Gluten Free Bread Formulation Based on Sorghum Flour with Addition of Arabic Garut and Gum Starch The gluten-free bread formula from sorghum requires the formation of a gluten substitute so that bread has desire characteristics. During baking, starch granules of arrowroot gelatinize and have ability to trap air bubbles, facilitating gas retention during fermentation. Arabic gum has the ability to mimic the viscoelastic propertis of gluten. The objectives of this study were 1) determining the optimum proportion of arrowroot starch and Arabic gum in sorghum-based gluten-free bread making; 2) knowing the physical, chemical and sensory properties of bread. The experimental design in this study used Response Surface Methodology with two factors is arrowroot starch (25-40%) and Arabic gum (1-5%). The variables observed were specifc volume, hardness, cohesiveness, moisture, ash content, carbohydrate, protein, fat and sensory characteristics (color, aroma, texture, taste and preference. The optimum formula for sorghum bread is 40% proportion of arrowroot starch and 5% of Arabic gum addition. The characteristics of bread were specifc volume 342.76 cm3, hardness 0,34 N, cohesiveness 1.31; 49.62% moisture content, 0.74% ash content, carbohydrate levels of 40.45%, protein content of 6.22% and fat content of 2.97% and sensory characteristics (slightly grayish white, distinctive strong bread aroma, rather uniform pore texture, distinctive strong bread favor and neutral level of preference). This character is almost the same as wheat bread so that it can be used as an alternative for people who are intolerant of gluten. Keywords: Arabic gum; Response Surface Methodology; arrowroot starch; gluten-free bread; sorghum.