SAGU, Maret 2013 Vol. 12 No. 1 : 8-17 ISSN 1412-4424 EVALUASI MUTU DAN DAYA SIMPAN ROTI MANIS YANG DIBUAT MELALUI SUBSTITUSI TEPUNG TERIGU DENGAN PATI SAGU [STUDY ON THE QUALITY AND SELF LIFE OF SWEET BREAD MADE BY SUBTITUTION OF WHEAT FLOUR WITH LOKAL SAGO STARCH] USMAN PATO 1 , AKHYAR ALI 1 , EVI SRIBUDIANI 2 , DEWI LIBRIANTI 1 , DAN MUKMIN 1 1 Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Riau, Pekanbaru 2 Program Studi Kehutanan, Fakultas Pertanian, Universitas Riau, pekanbaru ABSTRACT The demand of Indonesia for wheat flour is predicted to increase by at least 6% every year. Meanwhile, Indonesia especially Riau Province has many kinds of food recourse viz. sago starch. The objective of this study was to find out the best formulation in production of sweet bread made from wheat flour substituted with sago flour. Experimental study was conducted in Completely Randomized Design with six treatments and each treatment was done in three replications. Parameters observed were the contents of moisture, ash, and starch as well as leavening power, self life and organoleptic assessment of sweet bread. The data obtained were analyzed by ANOVA and was continued with DNMRT test at 5% level. The organoleptic data were analyzed by Friedman Test and data of gelatinous filament, flavor and rancidity were presented by descriptive analysis. Results showed that substitution of wheat flour with sago starch significantly influenced moisture and starch contents, leavening power and the organoleptic properties of sweet bread. However, substitution of sago starch did not affect ash content of sweet bread. In general, substitution up to 50% of sago starch had met the Indonesian quality standard of sweet bread (SNI 01-3840-1995) except for low leavening power. In addition, the self life of sweet bread in the treatment TM5 (wheat flour 50% and 50% sago starch) was similar to that of commercial sweet bread. Key words: sweet bread, sago starch, quality, self life PENDAHULUAN Meningkatnya harga terigu di pasaran dunia mengakibatkan harga sagu dalam negeri juga meningkat. Selama ini bahan baku sagu dijadikan sebagai bahan baku pembuatan sohun. Salah satu daerah di Provinsi Riau merupakan pemasok sagu yakni daerah Selat Panjang dan dikirim ke Cirebon. Kegiatan ini telah berlangsung sejak zaman Jepang dan berjalan secara turun temurun (Takaya, 1986). Pada umumnya industri sagu di Riau merupakan industri kecil yang memproduksi sagu dan dijual dalam bentuk sagu basah ke Cirebon. Selanjutnya melalui pelabuhan di Cirebon sagu dari Selat Panjang didistribusi ke berbagai daerah baik ke Jawa Tengah maupun Jawa Barat untuk memasok industri sohun (Haryanto, 2004). Prospek dan peluang pengembangan sagu sebagai bahan pangan maupun bahan baku industri cukup menjanjikan. Pada tahun 2001, areal tanaman sagu di Provinsi Riau seluas 61.759 ha yang terdiri dari perkebunan rakyat seluas 52.344 ha (84,75%) dan perkebunan besar swasta seluas 15.415 ha (15,25%) (BPS, 2009). Sagu (pati sagu) dimanfaatkan sebagai bahan pangan pokok bagi masyarakat di Kawasan Timur Indonesia (KTI). Konsumsi sagu sebagai pangan pokok antara lain dalam bentuk makanan tradisional seperti papeda, kapurung, sagu bakar dan lain-lain. Konsumsi sagu di Riau *Korespondensi penulis: Email: usmanpato@yahoo.com 8 Sagu 12 (1): 2013