Pengaruh Perbandingan Tepung Terigu dan Tepung Ubi Jalar Kuning (Ipomoea Batatas L.) Termodifikasi terhadap Mutu Donat

Abstract

The aim of this research was to determine the best modification method for making yellow sweet potato flour and determine the effect of the ratio of modified yellow sweet potato flour and wheat flour on donuts. This research used a non-factorial completely randomized design method which consisted of 2 stages. Stage I (making modified yellow sweet potato flour) using the annealing method, acetic acid, yeast fermentation, and BIMO CF and stage II (making donuts using a ratio of wheat flour and modified yellow sweet potato flour) which consists of 5 levels, namely: D1= 100 % wheat flour, D2= 75:25, D3= 50:50, D4= 25:75, and D5= 100% modified sweet potato flour.

The research results obtained show that yellow sweet potato flour modified using BIMO CF fermentation was the best modified yellow sweet potato flour that will be applied to the processing of donuts. The final results of the research obtained on the best quality donuts were those produced using a modified yellow sweet potato flour formulation in the D3 (ratio of wheat flour and modified yellow sweet potato flour 50:50), based on water content, ash content, fat content, protein content, crude fiber content, color index and hedonic test. (color, aroma, taste, texture, and general acceptability).