Evaluasi Mutu Roti Manis Dari Tepung Komposit (Tepung Terigu, Pati Sagu, Tepung Tempe)

ABSTRACT: The purpose of this study was to obtain the best formulation of composite flour (wheat flour, sago starch, tempe flour) based on the nutritional value and SNI 01-3840-1995. This research was carried out experimentally using completely randomized design (CRD) with five treatments and three replications in order to obtain fifteen experiment units. The treatment in this study include T0 (100% wheat flour), T1 (70% wheat flour + 30% sagoo starch), T2 (70% wheat flour + 25% sagoo starch + 5% tempe flour), T3 (70% wheat flour + 20% sagoo starch + 10% tempe flour) and T4 (70% wheat flour + 15% sagoo starch + 15% tempe flour). Data obtained were treated by the analysis of variance followed by Duncan New Multiple Range Test (DNMRT) at the level of 5%. The results showed that the addition of sagoo starch and tempe flour at different concentration levels has significant effect on the moisture content, ash content, protein content, fat, and carbohydrate. The best treatment is a sweet bread T4, with a moisture content of 18.23%, ash content of 1.48%, fat content of 8,67%, protein content of 11,67%, carbohydrate levels of 59,94%.
Keyword: sweet bread, sagoo starch, tempe flour
Penulis: Halim, Akhyar Ali, Rahmayuni
Kode Jurnal: jppertaniandd150775