Pengaruh Perbandingan Tepung Terigu dengan Tepung Talas dan Karboksimetil Selulosa (CMC) terhadap Mutu Roti Tawar

Abstract

RIA JULIANTI H. SIREGAR : “THE EFFECT OF PROPORTION OF WHEAT AND TARO FLOURS AND CONCENTRATION CARBOXYMETHYL CELLULOSA (CMC) ON THE QUALITY OF BREAD” supervised by Ismed Suhaidi as a leader of the commission supervising and Terip Karo-Karo as a member of supervising committee. The aim of this research was to know the effect of wheat and taro flours proportion and carboxymethyl cellulose (CMC) concentration on the quality of bread. The research had been performed using factorial completely randomized design (CRD) with two factors, i.e; the proportion of wheat and taro flours (T) ; (95 : 5, 90 : 10, 85 : 15, and 80 : 20) and carboxymethyl cellulose (CMC) concentration (K) ; (0,5%, 1%, 1,5%, and 2%). Parameter analyzed were moisture content, ash content, protein content, volume increase, and organoleptic values (flavour and taste) and texture of bread. The proportion of wheat and taro flours had highly significant effect on moisture content, ash content, protein content, volume increase organoleptic values (flavour and taste) and texture of the bread. The concentration of carboxymethyl cellulose (CMC) had highly significant effect on moisture content, ash content, protein content and only had significant effect on moisture content, volume increase but had no significant effect on organoleptic values (flavour and taste) and texture of the bread. The interaction of wheat and taro flours and concentration of carboxymethyl cellulose (CMC) had highly significant effect on ash content of the bread. The 90 : 10 proportion of wheat and taro flours and 1,5% concentration of carboxymethyl cellulose (CMC) produced good and acceptable bread.