Pengaruh Perbandingan Tepung Terigu dengan Tepung Labu Kuning dan Penambahan Ragi terhadap Mutu Roti Tawar

Abstract

This research was aimed to know the effect of ratio of wheat flour and pumpkin flour and concentration of yeast to produce the best characteristics of white bread and to introduce a new pumpkin product. This research was conducted using a completely randomized design with two factors, namely ratio of pumpkin flour and wheat flour; (95%:5%, 90%:10%, 85%:15%, and 80%:20%) and concentration of yeast; 1%, 2%, 3%, and 4%. The parameters analyzed were water content, ash content, fat content, protein content, carbohydrate content, fiber content, volume increase, organoleptic values (colour, flavour, taste, and texture). The results showed that the ratio of wheat flour and pumpkin flour had highly significant effect on ash content, protein content, fat content, fiber content, carbohydrate content, volume increase, colour, and taste. Concentration of yeast had highly significant effect on ash content, protein content, fiber content, volume, colour, and taste, but had significant effect on texture. The 85%:15% proportion of wheat flour on pumpkin flour and 3% of yeast produced the better and more acceptable quality of bread.