Penambahan Tepung Ubi Jalar (Ipomoea Batatas L) Yang Difermentasi Dengan Bakteri Asam Laktat Terhadap Mutu Roti Tawar

Abstract

Sweet potato is a local product that is still low utilization as a source of energy. Basically energy sourced on carbohydrates are not covered kemungkianan on sweet potato. So researchers take the initiative to develop products made from local which is still less pengdayagunaanya. This study used Factorial Randomized Complete Random Design with two (2) replications. The researchers took samples with 4 factors where the first factor was the addition of fermented sweet potato starch, T1 = 10%, T2 = 20%, T3 = 30% and T4 = 40 % While factor 2 is the roasting time (L) L1 = 20 minutes, L2 = 25 minutes, L3 = 30 minutes and L4 = 35 minutes. The effect of addition of fermented sweet potato starch gives very significant different effect on carbohydrate, protein content, moisture content, β-carotene content, ash content and texture organoleptic. The effect of roasting time has very significant effect on carbohydrate, protein content, water content, fiber content, β-carotene content, ash content, and organoleptic texture