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White bread is a food product that was made from bread dough which using a little sugar, skimmed ... more White bread is a food product that was made from bread dough which using a little sugar, skimmed milk and fat. The objective of this research was to determine the effect of mocaf substitution on the physical, chemical and sensory characteristics of white bread that was substituted with mocaf (modified cassava flour). This research was implemented at the Laboratory of Agricultural Products Chemistry, General Microbiology Laboratory and the Laboratory of Sensory Evaluation Department of Agricultural Technology, Agriculture Faculty, University of Sriwijaya, Indralaya in April 2015 to Desember 2015. The research used a non-factorial completely randomized design with mocaf substitution (0%, 5%, 10%, 15%, 20%, 25% w/w). Each treatment was repeated three times. The parameters were physical characteristics (texture, color and expansion volume), the chemical characteristics (ash, water, proteint and fatty content), the sensory characteristics (color, taste and texture). The results showed th...
Medical Sains: Junal Ilmiah Kefarmasian
White bread is a food product that was made from bread dough which using a little sugar, skimmed ... more White bread is a food product that was made from bread dough which using a little sugar, skimmed milk and fat. The objective of this research was to determine the effect of mocaf substitution on the physical, chemical and sensory characteristics of white bread that was substituted with mocaf (modified cassava flour). This research was implemented at the Laboratory of Agricultural Products Chemistry, General Microbiology Laboratory and the Laboratory of Sensory Evaluation Department of Agricultural Technology, Agriculture Faculty, University of Sriwijaya, Indralaya in April 2015 to Desember 2015. The research used a non-factorial completely randomized design with mocaf substitution (0%, 5%, 10%, 15%, 20%, 25% w/w). Each treatment was repeated three times. The parameters were physical characteristics (texture, color and expansion volume), the chemical characteristics (ash, water, proteint and fatty content), the sensory characteristics (color, taste and texture). The results showed th...
Medical Sains: Junal Ilmiah Kefarmasian