Optimasi Konsentrasi Pengemulsi Terhadap Tingkat Pengembangan dan Daya Terima Roti Tawar Berbahan Dasar Tepung Singkong

• Main Authors: Nur Aini, Rahmatika (Author), , Rusdin Rauf, S.TP., M.P (Author), , Eni Purwani, S.Si., M.Si (Author)
• Format: Book
• Published: 2015.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Connect to this object online

Summary

White bread is one of the popular product based flour in Indonesia. The raw material of white bread is wheat flour. Consumption of wheat flour gives a lot of losses, especially in health, so it needs to be replaced with cassava flour in making bread. The purpose of the study was to determine the exact concentration of emulsifier in the cooking of bread based on the expension and acceptability levels. The completely randomized design was used in the research, with 3 treatments of emulsifier levels, were 7,5%, 10%, and 12,5%. The result indicated that the biggest development of bread disployed by 10% emulsifier, was 5,17 cm. the emulsifier 10% gave the highest acceptability of color. While, bread with emulsifier 12,5% showed the highest acceptability in aroma, taste, texture and overall. Based on this study it can be concluded that there is influence of the emulsifier concentration on the level development, acceptance attributes color and taste white bread. While the attributes odor, texture and overall is not affected by the concentration of emulsifier.

Item Description

https://eprints.ums.ac.id/35692/1/PUBLIKASI.pdf
https://eprints.ums.ac.id/35692/3/HALAMAN%20DEPAN.pdf
https://eprints.ums.ac.id/35692/5/BAB%20I.pdf
https://eprints.ums.ac.id/35692/6/BAB%20II.pdf
https://eprints.ums.ac.id/35692/8/BAB%20III.pdf
https://eprints.ums.ac.id/35692/10/BAB%20IV.pdf
https://eprints.ums.ac.id/35692/12/BAB%20V.pdf
https://eprints.ums.ac.id/35692/13/DAFTAR%20PUSTAKA.pdf
https://eprints.ums.ac.id/35692/15/LAMPIRAN.pdf
https://eprints.ums.ac.id/35692/16/SURAT%20PERNYATAAN%20PUBLIKASI.pdf