Evaluasi Karakteristik Fisik, Kimia, dan Sensori Roti dari Tepung Komposit Terigu, Ubi Kayu, Kedelai, dan Pati Kentang dengan Penambahan Xanthan Gum

Abstract

PITARIA FERAWATI SIAHAAN : Physical, Chemical and Sensory Characteristics Evaluation of Bread from Composite Flour of (Wheat, Cassava, Soybean and PotatoStarch) with the addition of Xanthan Gum supervised by Ismed Suhaidi and Zulkifli Lubis. This study was conducted to determine the physical, chemical and sensory characteristic of bread from composite flour (wheat, cassava, soybean and potato starch) with the addition of xanthan gum. This study used a completely randomized design with two factors : the proportion of flour in composite flour(T) ; (100 : 0 : 0 : 0 ; 50 : 15 : 15 : 20 ; 50 : 25 : 10 : 15 ; 50 : 35 : 5 : 10 and 50 : 45 : 0 : 5) and xanthan gum concentrations (G) ; (0 % , 0,5 % and 1 %). The parameters analyzed were moisture content, ash content, fat content, fiber content, protein content, volume development, organoleptic value of color, aroma, flavor and texture. The results showed that the ratio of wheat, cassava, soybean and potato starch had highly significant effect on water content, ash content, fat content, fiber content, protein content, volume development and valueof organoleptic color, aroma, flavor and texture. Concentration of xanthan gum gave highly significant effect of the fiber content, the volume of development,value of organoleptic color,flavor, texture but had no significant on moisture content, ash content, fat content, protein content and aroma. Interaction of these two factors had highly significant effect on water content, fat content, protein content, volume development and value of organoleptic texture.Proportion of wheat flour, cassava, soybean and potato starch of (50 : 15 : 15 : 20) and 1 % xanthan gum produced bread with the best quality .