EVALUASI SENSORI ROTI MANIS DENGAN PENAMBAHAN PATI SAGU TERMODIFIKASI SECARA MIKROBIOLOGIS
Abstract: Modified sago starch
(mosas) is sago starch which has been modified microbiology by Lactobacillus
plantarum RN2-12112. Mosas be able use for substituent of manufacture sweet
bread. The purpose of this study is obtained the modified sago starch by
microbiology useLactobacillus plantarum RN2-12112 andgettingthe ratio of flour
and mosassweet bread with the best quality standard. This study use a
completely randomized design (CRD) with five treatments and three replications,
followed by DNMRT test at 5% level. The treatment for this study is S0 (100%
flour), S1 (70% flour and 30% mosas), S2 (65% flour and 35% mosas), S3 (60%
flour and 40% mosas), S4 (55% flour and 45% mosas).The results of percentage of
use flour and mosassignificantly to hedonic color, texture, taste and overall,
but did not significantly influence the descriptive color, flavor of sweet
bread. Overall acceptance test indicated that the panelists were“rather like to
like”for sweet bread. The best treatment based on the sensory evaluation was
treatment S2.
Penulis: Septi Hidayati,
Yusmarini, Rahmayuni
Kode Jurnal: jppertaniandd160594
