Pengaruh Substitusi Tepung Terigu dengan Tepung Labu Kuning serta Konsentrasi Ragi terhadap Mutu Roti Tawar

Abstract

This research was conducted to find the effect of wheat flour subsitution with

yellow pumpkin flour and yeast concentration on the quality of bread.

This research had been performed using factorial completely randomized design (CRD) method with two factor, ie: wheat flour subtitution with yellow pumpkin floor (0%, 10%, 20% and 30%) and yeast concentration (0.8%, 1.0% 1.2% and 1,4%). Analyzed parameters are moisture content, ash consent, volume increase. degree of expansion, protein content and organoleptic value (colour aroma, taste and texture

Result of research showed that the wheat flour substitution with yellow pumpkin

flour affected all parameters with highly significant differences

The yeast concentration affected moisture content, volume increase and degree of expansion with highly significant differences

Interaction of the wheat flour substitution with yellow pumpkin flour and yeast concentration affected the volume increase with highly significant differences.

Wheat flour substitution with yellow pumpkin four up to 2016 and 1,4 yeast

contentration still gave a good quality of bread