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%.
Penulis: Halim, Akhyar Ali,
Rahmayuni
Kode Jurnal: jppertaniandd150775
