| dc.description.abstract |
The purpose of this study was to determine the effect of substitution of breadfruit flour on
the moisture content, ash content and organoleptic donuts. This study used a completely
randomized design (CRD) consisting of 4 treatments with concentrations of breadfruit flour
(0%: 100%), P1 (35%: 65%), P2 (40%: 60%) and P3 (45%: 55 % ) The observed variables
consist of water content , color ash content , aroma taste and texture so that the utilization
of breadfruit flour can be effectively used in . substitution of wheat flour in an effort to
minimize the use of wheat flour and imports of wheat flour. The data was processed using
one way ANOVA test, and if it had a significant effect, it was continued on Duncan's
follow-up test. The results showed that based on the results of the water content test and
the results of the I level test the use of breadfruit flour as a substitute for wheat flour in
donuts had the nutritional content in accordance with the requirements of SNI 01 2000,
based on the results of organoleptic test of the preferred donut, namely the composition of
breadfruit flour: flour. flour with a concentration of ( 35 % : 65 % ) with organoleptic test
value of taste = 5,78 aroma 5,73 , color = 5,75 , texture 5,95 and preference = 6,20 . With
a moisture content of 15.88% water, and an ash content of donuts substituted with
breadfruit flour of 0.73%, the lower the concentration of breadfruit flour the more preferred
by consumers, based on the results of research on substitution of breadfruit flour in the
manufacture of donuts has a significant comparison with wheat flour, but breadfruit flour
can be used as a substitute for wheat flour as a raw material for making donuts with a
distinctive taste, aroma of breadfruit, a slightly brownish color and a slightly hard texture.
However, from the hedonic test, the panelists liked donuts with breadfruit flour as the raw
material. |
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