VOLUME KEMBANG ADONAN DAN SENSORY ROTI MANIS YANG DIBUAT DARI MODIFIED TALIPUK FLOUR (MOTAF) [Dought Volume and Sensory Properties of Sweet Bread made from Modified Talipuk Flour (Motaf)]

Modified talipuk flour (motaf) can reduce the amount of wheat flour utilization as the main ingredient in making sweet bread. This study was aimed to determine the dough volume and organoleptic properties of sweet bread made from modified talipuk flour (motaf) with 6 formulations namely 0%, 5%, 10%,...

Full description

Saved in:
Bibliographic Details
Published inJurnal Teknologi & Industri Hasil Pertanian (edisi elektronik) Vol. 24; no. 2; pp. 113 - 120
Main Authors Ema Lestari, Dwi Sandri, Fatimah Fatimah, Umaira Umaira
Format Journal Article
LanguageEnglish
Published Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung 01.11.2019
Subjects
modified talipuk flour (motaf)
sweet bread
talipuk
wheat flour
Online AccessGet full text

Cover

More Information
Summary:Modified talipuk flour (motaf) can reduce the amount of wheat flour utilization as the main ingredient in making sweet bread. This study was aimed to determine the dough volume and organoleptic properties of sweet bread made from modified talipuk flour (motaf) with 6 formulations namely 0%, 5%, 10%, 15%, 20% and 25% (w/w). The hedonic sensory test was applied to 30 panelists. The results showed that the addition of motaf increased the taste and aroma scores, but decreased the volume of dough development, color score, texture, and overall acceptance of sweet bread. The highest volume of dough development was 57.17 cm found in the 5% formulation of motaf.
ISSN:1410-3044
2302-4399
DOI:10.23960/jtihp.v24i2.113-120