PEMBUATANROTI MANIS DARI TEPUNG KOMPOSIT (TEPUNG TERIGU, PATI SAGU, TEPUNG UBI JALAR UNGU)
Abstract: The purpose of this
study was to obtain the best formulationin composite flour (wheat flour, sago
starch, purple sweet potato flour)quality and nutritional value of sweet bread
and meet SNI 01-3840-1995. This research was carried out experimentally using
completely randomized design (CRD) with five treatments and three replications.
The treatment in this study were R1 (70% wheat flour + 0% sago starch + 30%
purple sweet potatoflour), R2 (70% wheat flour + 10% sago starch + 20% purple
sweet potatoflour), R3 (70% wheat flour + 20% sago starch + 10% purple sweet
potato flour) and R4 (70% wheat flour + 30% sago starch + 0% purple sweet
potato flour).Data obtained were treated by the analysis of variance followed
by Duncan New Multiple Range Test (DMRT) at level 5%. The results showed that
the addition of sago starch and purple sweet potatoflour at different
concentration levels significantly effect on the moisture content, ash content,
fat content, hedonic test, descriptive test of colour, aroma, and texture of
sweet breadand significantly effect on the descriptive test the flavor. The
best treatment is a sweet bread R2(70% wheat flour + 10% sago starch + 20%
purple sweet potatoflour). with a moisture content of 25.41%, ash content of
0.85%, fat content of 6.78% and the level development of 6.50, as well as
sensory acceptable by panelist.
Penulis: Hendra Saputra, Vonny
Setiaries Johan, Rahmayuni
Kode Jurnal: jppertaniandd160589
