Penambahan Tepung Biji Cempedak Dalam Pembuatan Roti Tawar

The purpose of this study was to obtain the best ratio of wheat flour and cempedak seed flour to produce a good quality of white bread. This research was carried out experimentally by using completely randomized design with four treatments and four replications in order to obtain sixteen experiments unit : TC0 (100% wheat flour), TC1 (90% wheat flour and 10% cempedak seed flour), TC2 (85% wheat…