Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Partner
Zulianatul Hidayah
Politeknik Pertanian Negeri Kupang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology Social Sciences Veterinary

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
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
Co-Authors . Kartiwan Bachtaruddin Badewi