PENAMBAHAN TEPUNG BIJI DURIAN (Durio zibethinus Murr) DALAM PEMBUATAN ROTI TAWAR
Abstract: The purpose of this
study was to obtain the best ratio of durian seed flour and wheat flour to
produce a good quality white bread. This research was carried out
experimentally by using completely randomized design (CRD) with five treatments
and four replications in order to obtain tweenty experiments unit. Analysis of
variance showed that the ratio of the addition of durian seed flour and wheat
flour significantly effect on moisture content, ash content, protein content,
fat content, carbohydrate content, bread
improver, descriptive sensory assessment on the parameters of colour, aroma and
texture as well as hedonic sensory assessment on parameters of colour and
aroma. White bread best treatment according to chemical analysis and sensory
assessment is descriptive and hedonic P2 treatment which has moisture content
of 27.53%, ash content of 1.65%, protein content of 13.46%, fat content of
5.28%, carbohydrate content of 52.08%, and bread improver of 222.50%.
Penulis: Ryan Nathanael S,
Raswen Efendi, Rahmayuni
Kode Jurnal: jppertaniandd160598
