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KARAKTERISTIK ROTI TAWAR DENGAN SUBSTITUSI TEPUNG UBI JALAR UNGU DAN GLUKOMANAN PORANG

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This study aimed to determine the physical, chemical, and sensory characteristics of bread with substitution of purple sweet potato and glucomannan porang. This research used a Factorial Completely Randomized Design (CRD) with 2 treatment factors the purple sweet potato flour concentrations (25%, 35%) and glucomannan concentrations (1%, 2%, 3%, 4%), with 3 replications and further testing using Duncan's real distance difference (BJND). The results showed that the concentrations of purple sweet potato flour had significant effects on water content, volume development, hue, chroma, hardness, gumminess, chewiness, cohesiveness, elasticity, and resilience of bread. On the other hand, glucomannan concentrations significantly affected the water content, development volume, hardness, gumminess, chewiness, and resilience of bread. The interaction of the two treatments significantly affected the water content, development volume, hardness, gumminess, chewiness, and resilience of bread. The best bread contained was the one with 25% purple sweet potato flour and 1% glucomannan substitution with the following characteristics : water content of 28.30%, development volume of 196.71%, uniform pores, hue 19.29°, chroma 39.05, hardness 1.60 N, gumminess 1.45 N, chewiness 3.15, cohesiveness 0.91, elasticity 0.38, resilience 0.78, and organoleptic taste and texture somewhat favored by panelists.

Availability
Inventory Code Barcode Call Number Location Status
2507003505T175720T1757202025Central Library (Reference)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1757202025
Publisher
Indralaya : .,
Collation
xvii, 123 hlm.; ilus.; tab.; 29 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
630.07
Content Type
Text
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Teknologi Pertanian
Specific Detail Info
-
Statement of Responsibility
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