Tepung ubi kayu (manihot esculenta) dan tepung tempe kedelai mempengaruhi pengembangan volume dan mutu gizi protein roti tawar
Abstract: Bread was a
carbohydrate source’s food, was made from wheat flour. Cassava flour as substitution for wheat flour
by modification process used physic method (boiling) to obtain resitant starch.
Collaboration cassava flourwith tempeh flour to add protein velue. The research
for attest substitution wheat flour with cassava flour and tempeh flour
influence to volume characteristics and quality of protein nutrient for white
bread
Methods:The research methods used exsperiment with completely randomized
design which consists of 5 treatment with 4 replications. Cassava flour was
processed by modification used physical methods (boiling).Proportion for tempeh
and cassava flour 0%, 6%, 12%, 18%, 24% combinated by tempeh flour proportion
3:1. Dependent variabel were size of volume white bread, quality of protein
nutrient. Data Analysis used Anova.
Result:The result of those research were found that the best
chararacteristic from white bread was treatment 6%. Size of volume 3,15ml/g was
size volume bread from composite flour ingredient. Quality of nutrient for
protein consist of protein content increased from 6,15% to 8,76%, protein
digestibility increased from 11,7% to 13,83%was compared for treatment 0%.
Conclusion: Substitution wheat flour with cassava flour and tempeh flour
influence white bread organoteptic (texture, colour (crumb, crust), taste),
size of quality of nutrient protein.
Keywords: Tepung Ubi Kayu;
Tepung Tempe Kedelai; Volume roti; Mutu Gizi Protein
Penulis: Nanik Hamidah, Anang
M Legowo, Syaiful Anwar
Kode Jurnal: jpkesmasdd150750
