| dc.description.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 . | en_US |
