NADHILA SHABRINA, 123020267 and Tantan Widiantara, DS and Dede Zainal Arief, DS (2017) Pengaruh Subtitusi Tepung Terigu Dengan Tepung Kacang Koro Pedang (Canavalia Ensiformis L) Dan Lama Fermentasi Terhadap Karakteristik Roti Tawar. Skripsi(S1) thesis, Fakultas Teknik Unpas.
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Abstract
The purpose of the research are knowing and studying the effect of substitution of wheat flour with a jack bean flour and Fermentation time of Characteristics loaf Bread. The experimental was used factorial (3 x 3) within Randomized Group Design (RAK) by 3 replicates. Treatment design consists of three factors the concentration of jack bean flour with wheat flour (A): 1 (2:8), a2 (3:7), a3 (4:6) and fermentation time factors (B) consists of 3 levels : b1 (60 minutes), b2 (80 minutes) and b3 (100 minutes). The response was analyzing of chemical response, Physical response and organoleptic.The research make a jack bean flour include analyzingof cyanide acid 55% yield,12.83 mg/kg, and 8.5% moisture content. Substitution of wheat flour with jack bean flour, fermentation time, and interactionwas significant different ofchemical response (moisture content, carbohydrates, proteins), physical response (volume of development) and organoleptik (textures) of characteristics loaf bread. Keywords : jackbean flour, white bread , fermentation time.
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2017 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 09 Aug 2017 06:53 |
| Last Modified: | 09 Aug 2017 06:53 |
| URI: | http://repository.unpas.ac.id/id/eprint/28532 |
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