Pemanfaatan Pati, Tepung, Dan Serat Ubi Jalar Orange Dalam Pembuatan Roti Kaya Serat (original) (raw)

Abstract

The results showed that the formulation of wheat flour, sweet potato flour, starch and fiber has different significantly higher effect (p<0,01) to the physical properties such as specific volume, L,a, b value; chemical properties such as moisture, ash and crude fibre content; and sensory properties such as color, taste, texture and general acceptance, but the composition of flour has no significant difference (p>0,05) to the color parameter of hue. The composition of 45 % wheat flour, 15% OSP flour, 15% OSP starch and 15% OSP fiber resulted in bread with the closest physicochemical characteristics to the control bread (100% wheat flour), had a total dietary fiber 4,45 % and can be acceptable by the panelists.

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