PENGGUNAAN TEPUNG BERBAHAN BAKU LOKAL DAN KONSENTRASI SOURDOUGH TERHADAP KARAKTER FISIKOKIMIA DAN SENSORI ROTI SOURDOUGH (SOURDOUGH BREAD)
FIRDHA HATIKA SIHOMBING
Primary Author
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Banda Aceh
Universitas Syiah Kuala
2021
id
Indonesia
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
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ELECTRONIC THESES AND DISSERTATION Universitas Syiah Kuala
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2021-02-27 11:16:15
2021-03-01 14:54:18
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