Wulandari, I Dewa Agung Ayu Diah (2022) SUBTITUSI PURE UBI JALAR UNGU (Ipomea Batatas) TERHADAP TEPUNG TERIGU PADA PEMBUATAN ROTI TAWAR. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2022.
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Abstract
SUBSTITUTION OF PURPLE SWEET (Ipomea Batatas) ON WHEAT FLOUR IN THE MAKING OF BREAD ABSTRACT Bread is a processed food that is formed from the fermentation of flour using yeast or other developer materials. Purple sweet potato (Ipomea Batatas) has the advantage of being able to be substituted with other ingredients such as flour substitute, and gives a distinctive purple color to white bread and a different taste from ordinary white bread. The purpose of this study was to determine how the effect of purple sweet potato substitution on flour flour in bread making. This type of research is an experimental study using a randomized block design (RAK) with 5 treatments and 3 replications. They are P1 purple sweet potato substitutions 10%, P2 purple sweet potato substitutions 20%, P3 purple sweet potato substitutions 30%, P4 purple sweet potato substitutions 40% and P5 purple sweet potato substitutions 50%. The data were analyzed using the ANOVA test and continued with the BNT test. The results of the subjective analysis of white bread with purple sweet potato substitution included color, texture, overall acceptability, texture quality and color quality and had no significant effect on taste and aroma. Objective analysis results were, water content , ash content, antioxidant capacity and carbohydrate content. The best results of the test of water content, ash content, antioxidant capacity and carbohydrate content were at P1, P5, P4. With the results of water content of 41.97% wt, ash content 1.20% wb, antioxidant capacity 62.53 mg/L GAEAC and carbohydrate content 49.37% wb. Keywords: Bread, purple sweet potato substitution,water content, ash content, antioxidants, carbohydrates
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Bread, purple sweet potato substitution,water content, ash content, antioxidants, carbohydrates |
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | I Dewa Agung Ayu Diah Wulandari |
| Date Deposited: | 02 Aug 2022 00:10 |
| Last Modified: | 02 Aug 2022 00:10 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/9653 |
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