KAJIAN SUBSTITUSI  TEPUNG  UBI KAYU HASIL FERMENTASI TERHADAP  SIFAT FISIK DAN ORGANOLEPTIK ROTI TAWAR:

Sri Budi Wahjuningsih

doi:10.36762/jurnaljateng.v1i3.52

KAJIAN SUBSTITUSI TEPUNG UBI KAYU HASIL FERMENTASI TERHADAP SIFAT FISIK DAN ORGANOLEPTIK ROTI TAWAR

The study of the Cassava Fermentation Flour Substitution on the Physical Feature and Organoleptic of Bread

Sri Budi Wahjuningsih Fakultas Teknologi Pertanian Universitas Semarang

DOI: https://doi.org/10.36762/jurnaljateng.v1i3.52

Keywords: bread,fermented cassavaflour

Abstract

The increasing import of wheat in Indonesia caused the improvement of the potential wheat source which its profit haven't been optimal important to do. One of those potential source is fermentation of cassava flour which is hoped can be used as substitution for wheat especially for bread industry. For that reason we have to finded out the opportunity of the fermented cassava flour to substitute wheat in making bread. The purpose of this research is to find out the optimum ratio between wheat and fermented cassava flour as material to make bread and to find out about the storing time. The experiment design was used completely randomized design in three replicate. The treatment is the substitution of fermented cassava flour 0%, I 0%, 20%, 30% and 40%. The result of the research showed that substitution of the fermented

cassava flour 20% produced good quality and durable storing time.

Published

2003-12-01

How to Cite

Wahjuningsih, S. B. (2003). KAJIAN SUBSTITUSI TEPUNG UBI KAYU HASIL FERMENTASI TERHADAP SIFAT FISIK DAN ORGANOLEPTIK ROTI TAWAR. Jurnal Litbang Provinsi Jawa Tengah, 1(3), 222-230. https://doi.org/10.36762/jurnaljateng.v1i3.52