Pengaruh Perbandingan Tepung Terigu dengan Tepung Ubi Jalar Oranye (Ipomea batatas L.) Termodifikasi Terhadap Mutu Martabak

Abstract

The purpose of this study was to determine the best modified method in making of sweet potato flour and to determine the effect of the ratio of modified sweet potato flour with wheat flour on martabak. This study used a completely randomized non-factorial design which consisted of 2 stages. Stage I (production of modified orange sweet potato flour) using annealing method, acetic acid, yeast fermentation, and BIMO CF fermentation, and stage II ratio of wheat flour and modified sweet potato flour which consists of 5 levels, namely: M1= 100:0, M2= 75:25, M3= 50:50, M4= 25:75, and M5= 100:0. The results showed that modified orange sweet potato flour using BIMO CF fermentation was the best quality modified orange sweet potato flour, then applied to the making of martabak. Modified wheat flour and sweet potato flour formulations (75:25) showed the best final results of this study, resulting in the best quality martabak based on moisture content, ash content, fat content, protein content, crude fiber content, and hedonic test (colour, aroma, taste, texture and general acceptance).