KARAKTERISTIK ROTI TAWAR DENGAN SUBSTITUSI TEPUNG UBI JALAR UNGU DAN GLUKOMANAN PORANG

SITUMORANG, WELMAN and Yanuriati, Anny (2025) KARAKTERISTIK ROTI TAWAR DENGAN SUBSTITUSI TEPUNG UBI JALAR UNGU DAN GLUKOMANAN PORANG. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the physical, chemical, and sensory characteristics of bread with substitution of purple sweet potato and glucomannan porang. This research used a Factorial Completely Randomized Design (CRD) with 2 treatment factors the purple sweet potato flour concentrations (25%, 35%) and glucomannan concentrations (1%, 2%, 3%, 4%), with 3 replications and further testing using Duncan's real distance difference (BJND). The results showed that the concentrations of purple sweet potato flour had significant effects on water content, volume development, hue, chroma, hardness, gumminess, chewiness, cohesiveness, elasticity, and resilience of bread. On the other hand, glucomannan concentrations significantly affected the water content, development volume, hardness, gumminess, chewiness, and resilience of bread. The interaction of the two treatments significantly affected the water content, development volume, hardness, gumminess, chewiness, and resilience of bread. The best bread contained was the one with 25% purple sweet potato flour and 1% glucomannan substitution with the following characteristics : water content of 28.30%, development volume of 196.71%, uniform pores, hue 19.29°, chroma 39.05, hardness 1.60 N, gumminess 1.45 N, chewiness 3.15, cohesiveness 0.91, elasticity 0.38, resilience 0.78, and organoleptic taste and texture somewhat favored by panelists.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Glukomanan, roti tawar, tepung ubi jalar ungu
Subjects:	S Agriculture > S Agriculture (General) > S530-559 Agricultural education
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Welman Situmorang
Date Deposited:	17 Jun 2025 08:00
Last Modified:	17 Jun 2025 08:00
URI:	http://repository.unsri.ac.id/id/eprint/175720

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