FORMULASI TEPUNG JAGUNG (ZEA CORN L.) TERFERMENTASI DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN SENSORI ROTI MANIS
ABSTRACT: The purpose of this
research was to find the best formulation of
fermented corn flour and wheat flour to produce chemically, physicochemically and
organoleptically acceptable sweet breads.
The formulation consisted of 6
levels ratio of 100% corn tempe flour and wheat flour: L1 (0%: 100%); L2 (5%:
95%); L3 (10%: 90%); L4 (15%: 85%); L5 (20%: 80%); and L6 (25%: 75%) w/w with 4
replications. The experiment was
arranged in a Complete Randomized Block Design (CRBD). Data were analysed using analysis of
variance, further were tested by using Honestly Significant Difference (HSD) test
in 5% level of significance. The
results showed that the addition of fermented corm increased sweet bread’s
levels of ash, fat, flavor and aroma values.
While the moisture and protein contents, dough’s volume, color, texture
as well as overall acceptance values decreased.
The best formula was obtained
from L2 (5% fermented corn : 95%
wheat flour) whith the characteristics of
24.41% muoisture, 1,55% ash,
10.66% fat, 17.397% protein contents, and 65.5%
development of dough volume. The sweet breads score of texture was 3.09 (soft), taste and aroma score was 3.02
(rather typical corn), color score was 2.05 (yellowish brown), and the overall
acceptance score was 3.43 (like).
Penulis: Sri Setyani, Neti
Yuliana, Siti Maesari
Kode Jurnal: jppertaniandd160874
