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Pembuatan Roti Manis Dari Tepung Komposit (Tepung Terigu, Pati Sagu,Tepung Ubi Jalar Ungu)

The purpose of this study was to obtain the best formulation in composite flour (wheat flour, sago starch, purple sweet potato flour) from quality and nutritional value of sweet bread and meet SNI 01-3840-1995. This research was carried out experimentally using completely randomized design (CRD) with five treatments and three replications. The treatment in this study were R1 (70% wheat flour + 0% sago starch + 30% purple sweet potatoflour), R2 (70% wheat flour + 10% sago starch + 20% purple sweet potatoflour), R3 (70% wheat flour + 20% sago starch + 10% purple sweet potato flour) and R4 (70% wheat flour + 30% sago starch + 0% purple sweet potato flour). Data obtained were treated by the analysis of variance followed by Duncan New Multiple Range Test (DMRT) at level 5%. The results showed that the addition of sago starch and purple sweet of potato flour at different concentration levels significantly effect on the moisture content, ash content, fat content, hedonic test, descriptive test of colour, flavor, and texture of sweet bread and significantly effect on the descriptive test the flavor. The best treatment is a sweet bread R2 (70% wheat flour + 10% sago starch + 20% purple sweet potatoflour). with a moisture content of 25.41%, ash content of 0.85%, fat content of 6.78% and the level development of 6.50, as well as sensory acceptable by panelist.
Keywords: Sweet of bread, Sago starch, purple sweet potato flour.

Ketersediaan
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Perpustakaan Universitas Riau 06 03. 116 (0037)
06 03. 116 (0037)
Tersedia
Informasi Detail
Judul Seri
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No. Panggil
06 03. 116 (0037)
Penerbit
Pekanbaru : Universitas Riau - Fakultas Pertanian - Teknologi Hasil Pertanian.,
Deskripsi Fisik
ix, 41 hlm.: ill.; 29 cm
Bahasa
ISBN/ISSN
-
Klasifikasi
06 03. 116 (0037)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI PERTANIAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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