FORMULASI ROTI TAWAR DENGAN SUBSTITUSI TEPUNG UBI JALAR DAN TEPUNG TEMPE KEDELE (KAJIAN TERHADAP KUALITAS FISIK DAN ORGANOLEPTIK ROTI TAWAR)

Abstract

This study aims to determine the effect of the proportion of ingredients (wheat flour, sweet potato flour, and tempe) to the physical and organoleptic quality of the resulting bread, thereby reducing dependence on wheat flour and reducing the problem of KKP (less protein calories). The experiment was done by experimental design. The study consists of two stages, which the first stage to get the best composite of wheat flour and sweet potato flour. The second stage is aimed to get the best flour, sweet potato flour, and tempe flour formulation by observing all parameters, such as dough volume, bread volume, bread texture, pore bread percentage and organoleptic test in flavor, flavor, and color. The results showed that the best composite flour was 80% wheat flour and 20% sweet potatoes flour which gave the dough volume 5639.2 Cm3 or 13.4% smaller than the volume of bread dough control and bread volume 5798.0 Cm3 or 19, 1% smaller than a volume of the control loaf. The best proportional addition of tempe flour is 5%, which gives a 4667.4 Cm3 dough volume or 28.3% smaller than the volume of bread dough control and bread volume 4667.2 Cm3 or 33.6% smaller than the volume of control loaf, with texture 0.0009 mm / g / dt, and aroma test, taste test and color test used Linkerd scales between dislikes to like