Electronic Theses and Dissertation

Abstract this study aims to determine the physicochemical and sensory characteristics of sourdough bread using purple sweet potato flour, banana flour and mocaf and the use of the right concentration of sourdough to produce the best sourdough bread. the research design used factorial randomized block design (rbd) with 2 factors, namely the type of flour and the concentration of sourdough. the type of flour factor consists of 2 (two) levels, namely p1 = purple sweet potato flour, p2 = banana flour and p3 = mocaf. the sourdough concentration factor consists of 2 (two) levels, t1 = 15%, t2 = 20% and t3 = 25%. the results showed that the type of flour had a significant effect (p