Analisis Keseragaman Pori Berdasarkan Uji Hedonik Pada Roti Sourdough Pisang dan Mocaf

Lisa Paradila, Farah Nadya, Zaidiyah Zaidiyah, Yanti Meldasari Lubis

Abstract


Sourdough bread is a type of bread that is naturally made using natural yeast or so-called sourdough. Banana flour and mocaf are types of flour that are processed from local raw materials which are quite abundantly available in Indonesia. Banana flour and mocaf can be used as substitutes in making bread, because these two types of flour have good nutritional content. This study aims to determine the effect of the percentage of flour used on the uniformity of the pores of sourdough breadbased on hedonic test. This study was designed with a non-factorial completely randomized design (CRD) with 1 factor, namely the concentration of banana flour and mocaf consisting of 3 (three) levels, namely 17%, 20% and 23%. Each type of flour was repeated 6 times to obtain 18 experimental units. The data were analyzed by analysis of variance and if the treatment had an effect on the variables, it was continued with Duncan's test. The results showed that the percentage of banana flour and mocaf used had a significant effect on the hedonic uniformity of the resulting sourdough bread. The less use of banana flour and mocaf, the higher the level of panelists' assessment of the sourdough bread produced.

Kata kunci : Tepung Pisang, Tepung Mocaf, Roti Sourdough, Keseragaman pori


Keywords


Tepung Pisang; Tepung Mocaf; Roti Sourdough; Keseragaman pori ; Banana Flour; Mocaf Flour; Sourdough Bread; Pore uniformity

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References


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DOI: https://doi.org/10.17969/jimfp.v7i2.20133

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E-ISSN: 2614-6053 2615-2878 Statistic Indexing | Citation


Alamat Tim Redaksi:
Fakultas Pertanian,Universitas Syiah Kuala
Jl. Tgk. Hasan Krueng Kalee No. 3, Kopelma Darussalam,
Banda Aceh, 23111, Indonesia.
Email:jimfp@unsyiah.ac.id