PEMBUATAN ROTI MANIS DENGAN PERLAKUAN PENAMBAHAN TEPUNG SERAT NANAS DAN JENIS BAHAN PENGEMBANG ROTI

Rosida, - and Irawati, - (2004) PEMBUATAN ROTI MANIS DENGAN PERLAKUAN PENAMBAHAN TEPUNG SERAT NANAS DAN JENIS BAHAN PENGEMBANG ROTI. Jurnal Ilmu Ilmu Teknik, 4 (1). pp. 12-17.

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    Abstract

    Pineapple fiber flour is a solid waste of pineapple industry. In this research, the processing included washing, drying, milling and shieving (80 mesh) so that produce pineapple fiber flour. The purpose of this research was to determine the best combination of treatment of pineapple fiber flour concentration and the kind of bread improver to produce sweet bread which had good quality, preferred by consumer and had high fiber content, This research used Completely Randomized Design with Factorial Pattern (2 factors). The first factor was the concentration of pineapple fiber flour (2.5, 5 and 7.5%) and the second factor was the kind of bread improver (sodium bicarbonat, ammonium bicarbonat and without bread improver). It was found that the best treatment based on sensoric evaluation of sweet bread is the concentration of pineapple fiber flour of 2.5% with ammonium bicarbonat addition. This sweet bread had 29.89% moisture content, 11.2% crude fiber, calory value = 263.33 cal/100g, hardness value = 0.01 kg/cm2 and improving volume = 158.4 %, taste score = 5.87 (rather like), color score = 6.07 (rather like) and texture score = 6.4 (rather like until like). Key Words : Sweet Bread, Pineapple Fiber Flour, Bread Improver

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
    Divisions: UPN Jatim Journal > Jurnal Penelitian Ilmu-Ilmu Teknik
    Depositing User: Users 2 not found.
    Date Deposited: 03 Feb 2012 11:36
    Last Modified: 03 Feb 2012 11:36
    URI: http://eprints.upnjatim.ac.id/id/eprint/2411

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