JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Vol. 1 No. 1 (2019): JURNAL JIPANG

Karakteristik Kimia Roti Tawar Dengan Substitusi Tepung Labu Kuning

Rosiana Ulfa (Unknown)
Lailianisa Wahyu Prasiwi (Unknown)

Article Info

Publish Date
19 Jul 2019

Abstract

In this study, researchers used pumpkin flour as a substitute for making white bread. Pumpkin, which has a high carbohydrate, protein and Vitamin A content, so it is expected that its use in white bread can increase the nutritional value of the bread produced. The study was conducted using experimental research methods, which began by making a comparison of the concentration of different pumpkin flour on the bread loaves, namely 5%, 10% and 15%. Then the process of making white bread is carried out through two stages of fermentation and the roasting process. The results showed that 10% of the white bread which was treated with substitution of pumpkin flour showed the best results. The proximate test shows that the content of vitamin A from 10% substituted white bread flour is 0, 0805%. The protein content is 7.33% and fat content is 1.31%. These results indicate that the addition of pumpkin flour significantly increases the nutritional content of the bread produced.

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Journal Info
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Website

Abbrev

jipang

Publisher

Universitas PGRI Banyuwangi

Subject

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Energy Industrial & Manufacturing Engineering

Description

IPANG adalah jurnal ilmiah yang mempublikasikan penelitian dan ulasan terkait bioteknologi pertanian, penanganan pasca panen, sistem produksi dan rekayasa proses pengolahan hasil pertanian(peternakan, perikanan, dan hasil perkebunan), ilmu pangan dan gizi. sumber artikel berasal dari penelitian ...