PENGGUNAAN TEPUNG KOMPOSIT DARI TERIGU, PATI SAGU DAN TEPUNG JAGUNG DALAM PEMBUATAN ROTI TAWAR
Abstract: The purpose of this
study was to obtain best combination composite flour (wheat flour, sago starch,
corn flour) on the quality of white bread produced. This research was carried
out experimentally using completely randomized design (CRD) with five
treatments and four replications in order obtain twenty experiment units. The
treatments in this study were TSJ0 (100% wheat flour), TSJ1 (70%wheat flour
:30% sago starch), TSJ2 (70% flour : 20% sago starch : 10% corn flour), TSJ3
(70% wheat flour : 10% sago starch : 20% corn flour) and TSJ4 (70% wheat flour
: 30% corn flour). Data obtained were treated by the analysis of variance
folowed by Duncan New Multiple Range Test (DMRT) the level of 5%. The results
showed that the addition of sago starch and corn flour at different
concentration levels significantlyaffectedon the moisture, ash, protein, fat
and carbohydrate contents as well as, hedonic test, descriptive test the
colour, aroma, flavor and texture of white bread. The best treatment was TSJ3, with
a moisture content of 24.33%, ash content of 1.03%, fat content5.67%, protein
content of 8.05%,carbohydrate levels60.92%, as well as sensory acceptable by
panelist.
Penulis: Anania Rahmah, Faizah
Hamzah, Rahmayuni
Kode Jurnal: jppertaniandd170315
