PEMANFAATAN PATI TALAS (Colocasia esculenta (L.) Schott) SEBAGAI BAHAN SUBSTTTUSI TEPUNG TERIGU DALAM PEMBUATAN ROTI MANIS

Abstract

This research was aimed to know the nutrient value, physical characteristic and effort of acceptance
consumer. The treatment in this research are A (without substitution), B (substitution 5%), C
(substitution 5%), D (substitution 10%), E (substitution 15%) and F (substitution 25%). The chemical
characteristic was analyzed are moisture, protein, starch and sugar content. While The physical
characteristic of sweet bread was analyzed with straight dough level and bread volume. Organoleptic test
included hedonic test for colour, textur, taste and flavor. The result of research obtained that the sweet
bread with substitution 20% from organoleptic test was acceptanced by panelist with moisture content of
9.67%, protein content of 3.89%, starch content of 24.65%, sugar content of 8.22%, straight level dough of
1,37 cm3per 50 g and bread volume of130 cm1 per 50 g.