PENAMBAHAN TEPUNG BIJI CEMPEDAK DALAM PEMBUATAN ROTI TAWAR
Abstract: The purpose of this
study was to obtain the best ratio of wheat flour and cempedak seed flour to
produce a good quality white bread. This research was carried out
experimentally by using completely randomized design with four treatments and
four replications in order to obtain sixteen experiments unit : TC0 (100% wheat
flour), TC1 (90% wheat flour and 10% cempedak seed flour), TC2 (85% wheat flour
and 15% cempedak seed flour), TC3 (80% wheat flour and 20% cempedak seed
flour). Analysis of variance showed that the ratio of cempedak seed flour and
wheat flour adding significantly effected on moisture content, ash content,
protein content, bread improver, and hedonic sensory. The best treatment of
white bread according to chemical analysis and sensory assessment was TC1 (90%
wheat flour and 10% cempedak seed flour) treatment which has moisture content
26,60%, ash content 1,64%, protein content 10,27%, and bread improver 252,50%.
Penulis: Bangga Andreas Putra
Berutu, Dewi Fortuna Ayu
Kode Jurnal: jppertaniandd170143
