Pengaruh Pencampuran Tepung Terigu dengan Tepung Jagung dan Konsentrasi Natrium Propionat terhadap Mutu Roti Tawar

Abstract

The aim of this research was to know the effect of the wheat with corn flours mixture and consentration of sodium propionate on the quality of bread. The research had been performed using factorial completely randomized design (CRD) with two factors, i.e; the wheat with corn flours mixture (T) : (100:0, 90:10, 80:20, and 70:30) and sodium propionate consentration (N) : (0%, 0,1%, 0,2%, dan 0,3%). Parameters analyzed were moisture content, the amount of microbe, fat content, volume developing, and organoleptic values (colour, flavour, taste, and texture). The result showed that the wheat with corn flours mixture had highly significant effect on the fat content, volume developing, organoleptic values (colour, flavour, taste) and texture organoleptic value. The concentration of sodium propionate had highly significant effect on the amount of microbe, but only had significant effect on moisture content, organoleptic values (colour, flavour, and taste). The 80:20 wheat with corn flours mixture and 0,3% concentration of sodium propionate produced the better and more acceptable quality of bread.