<![CDATA[ABSTRACT The purpose of this study was to analyze the effect of seaweed flour (Eucheuma cottoni) and potato flour (Solanum tuberosum L.) addition on the hedonic and scoresheet organoleptic assessment (color, aroma, taste, and texture), physical characteristics (loaf volume, porosity assessment), and proximate analysis (water, ash, carbohydrate, protein, fat, and fiber contents). This study used a completely randomized design (CRD) consisting of five treatments and three repetitions namely W0 (0%:0%), W1 (25%:0%); W3 (15%:10%); W4 (10%:15%); W5 (0%:25%, which resulted in 15 treatment units. The data were analyzed using analysis of variance (ANOVA) and the Duncan Multiple Range Test (DMRT) at a 95% confidence level. The addition of seaweed flour and potato flour show a very significant effect (p<0.05) on the proximate test, which obtained 52.03% water, 1.71% ash, 6.98% fat, 9.9% protein, 29.39% carbohydrate, and 1.28% fiber. The addition of seaweed flour and potato flour show a very significant effect on the physical assessment of porosity and the loaf volume compared to W0 treatment, with 25% loaf volume increase. Therefore, it can be concluded that the W3 treatment was preferred by the panelists in hedonic and scoresheet organoleptic assessment, physical characteristics, and proximate analysis results. Keywords: seaweed Flour, potato flour, white Bread.ABSTRAKTujuan penelitian ini untuk mengetahui penambahan tepung rumput laut (Eucheuma cottoni) dan tepung Kentang (Solanum tuberosum L.) terhadap penilaian organoleptik hedonik dan organoleptik scoresheet (warna, aroma, rasa, dan tekstur), nilai fisik (penilaian daya kembang, penilaian porositas), penilaian proksimat (kadar air, kadar abu, kadar karbohidrat, kadar protein, kadar lemak, kadar serat ). Metode penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 jenis perlakuan dan 3 kali ulangan yaitu W0 (0% : 0%) W1 (25% : 0%); W3 (15% : 10%); W4 (10% : 15%); W5 (0% : 25%). Sehingga menghasilkan 15 unit perlakuan. Data di analisis menggunakan Analisys Of Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Penambahan tepung rumput laut dan tepung kentang menunjukan hasil yang berpengaruh sangat nyata (p<0,05) pada uji proksimat yaitu kadar air sebesar 52,03%, kadar abu sebesar 1.71%, kadar lemak sebesar 6.98%, kadar protein sebesar 9.9%, kadar karbohidrat sebesar 29.39%, kadar serat sebesar 1.28%. Penambahan tepung rumput laut dan tepung kentang menunjukan hasil yang berpengaruh sangat nyata terhadap penilaian fisik daya kembang pada roti sebesar 25% pada perlakuan W0, penilaian fisik porositas pada perlaku W0, sehingga dapat disimpulkan bahwa produk roti tawar dengan perlakuan W3 dapat diterima dan disukai panelis dalam penilaian organoleptik hedonik, score sheet, penilaian fisik dan hasil penilaian proksimat. Kata kunci: tepung rumput laut, tepung kentang, roti tawar.]]>
