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. Kartiwan
Politeknik Pertanian Negeri Kupang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology Social Sciences Veterinary

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SUPLEMENTASI RUMPUT LAUT PADA ROTI MANIS BERBASIS TEPUNG KOMPOSIT . Kartiwan; Zulianatul Hidayah; Bachtaruddin Badewi
Partner Vol 15, No 2 (2008): Edisi November
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v15i2.33

Abstract

The experiment of Seaweed Supplementation on Composite Flour Bases Sweet Bread was conducted at Food Technology Laboratory of Politani Negeri Kupang. The experiment used RCBD with factorial pattern. The factors were Composite flour (0%, 10%, 20%, 30%) and seaweed supplementation (0%, 5%, 10%), and three time replications. The variables observed were volume expansion of dough, porosity, texture, color of crumb, moisture content, total plate count of microorganisms, iodine content and crude fiber content of bread. The data were analyzed using Anova and DMRT test. Seaweed supplementation to bread dough produced the characteristic of bread such as (a) There is no significant on developing of bread, the total of porosity, color of crumb and total plate count of microorganisms, (b) There is significant on texture of bread, the moisture content was increased, iodine content and crude fiber content of bread more higher. Composite flours affected on characteristic of bread: It’s not expansion, the total porosity more higher but the size more narrower, the texture more hard (softness), color of crumb tend darkness, the total microbe colony tend lower, iodine and crude fiber content of bread increased. The best quality sweet bread from this research was the bread made of composite flour 10% and 10% seaweed supplementation.Key words: supplementation, seaweed, composite flours
KARAKTERISTIK SENSORIS ROTI MANIS BERBASIS TEPUNG KOMPOSIT YANG DIFORTIFIKASI RUMPUT LAUT . Kartiwan; Bachtaruddin Badewi
Partner Vol 16, No 2 (2009): Edisi November
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v16i2.86

Abstract

The experiment of Characteristics Sensoric of  Sweet Bread on Composite Fl ourBases That Fortification by Seaweed was conducted at Food Technology Laboratory of Politani Negeri Kupang. The objective of the research are to get good comparison between composite flour and seaweed flour to produce good sensoric of sweet bread. The experiment was used RCBD design with factorial pattern.  The factors were composite flour (0%, 10%, 20% and 30%), seaweed flour  (0%, 5% and 10%) and 3 time replications. The seaweed cultivar used for fortification was Eucheuma cotonii. The respons were  observed sensoric evaluation. The data varians was evaluated and continued by DMRT test. The result showed that the sensoric respons were (a) The panelist still interested on grain/cell colour, aroma, and flavour of sweet bread made of  composite flour until 10% (b) The most of panelist interest on the texture (the soften) of sweet bread  made of wheat flour base, (c) Fortification 5% and 10% of seaweed to the dough has a little affect of panelist interest to sweet bread. The prosfect sweet bread  was the bread made of composite flour 10% and fortification  of seaweed flour 10% has  good quality. Key Words: fortification, composite flours, sensoric.
Co-Authors Bachtaruddin Badewi Zulianatul Hidayah