FORMULASI ROTI TAWAR DENGAN SUBTITUSI TEPUNG UBI JALAR DAN TEPUNG TEMPE KEDELE (KAJIAN TERHADAP KUALITAS KIMIAWI ROTI TAWAR)
DOI:
https://doi.org/10.35891/agx.v7i2.708Abstract
Penelitian ini bertujuan untuk mengetahui pengaruh proporsi bahan (tepung terigu, tepung ubi jalar dan tempe terhadap kualitas kimia roti tawar yang dihasilkan, sehingga akan mengurangi ketergantungan terhadap tepung gandum dan mengurangi masalah KKP (kurang kalori protein) Penelitian dilakukan dengan metode Percobaan experimental. Penelitian terdiri dari dua tahap Tahap pertama untuk mendapatkan komposit tepung terigu dan tepung ubi jalar yang paling baik. Tahap kedua ditujukan untuk mendapatkan formulasi tepung terigu, tepung ubi jalar dan, tepung tempe yang paling baik melalui pengamatan parameter kadar air, kadar protein, kadar lemak, kandungan serat kasar dan kadar abu. Hasil penelitian menunjukan bahwa tepung komposit yang terbaik adalah tepung terigu 80%, tepung ubi 20% yang memberikan kadar lemak 1,07%, kadar protein 10,88%, kadar air 10,995%, kandungan serat kasar 0,03% dan kadar abu 0,92%.. Penambahan tepung tempe secara proporsional yang terbaik adalah 5%, yang memberikan volume kadar lemak 5,056%, kadar protein 7,618%, kadar air 30,976%, kandungan serat kasar 1,162% dan kadar abu 2,544%, Â
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