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All Journal JURNAL TEKNOLOGI LINGKUNGAN JURNAL ILMU PERTANIAN Agrointek Jurnal Pangan dan Agroindustri Jurnal Agroindustri Jurnal Teknologi Agro-Industri AGRITROPICA : Journal of Agricultural Sciences Jurnal Teknologi & Industri Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Teknologi Pertanian Andalas Jurnal Ilmiah Inovasi Jurnal Humaniora Teknologi Jurnal Humaniora Teknologi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Ema Lestari
Jurusan Teknologi Industri Pertanian, Politeknik Negeri Tanah Laut
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CONSUMER ACCEPTANCE TOWARDS SWEET BREAD SUBTITUTED TO MODIFIED TALIPUK FLOUR (MOTAF) AND TEMULAWAK STARCH Dwi Sandri; Ema Lestari
Jurnal Agroindustri Vol. 10 No. 2 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.2.139-146

Abstract

This study aimed to analyze the consumer's acceptance towards sweet bread substituted to Modified Talipuk Flour (MOTAF) and temulawak starch. This research was conducted using a completely randomized design method (CRD) which consisted of 5 treatments consisting of the ratio of wheat flour, motaf, and ginger starch flour. The sweet bread of these 5 treatments was tested for specific volume and level of consumer preference which consisted of taste, aroma, and texture. The data obtained were then analyzed by ANOVA and followed by further DMRT test at the 5% level. The results showed that consumers could receive sweet bread substituted for Motaf and temulawak starch which in terms of aroma and texture showed no significant difference to bread 100% wheat flour, while in terms of taste in treatment C (substitution of Motaf and Temulawak Starch Flour) has a taste similar to 100% wheat bread with a score of 6.31. Whereas for the specific volume there was a significant difference in each treatment where the bread in treatment C had a greater value than the 100% wheat bread. The addition of temulawak starch will have an effect on the bread yield, the more temulawak starch was added, the quality of the bread will decrease.
Co-Authors Adzani Ghani Ilmannafian Agung Nugroho Akhmad Zulmi Almira Ulimaz Apifah Apifah Artu Aru Azelia Puteri Chalid, Sihabuddin Dwi Sandri Dwi Sandri Fatimah Fatimah fatimah Fatimah Fatimah, Fatimah Firdaus, Muhammad Reza Habidiyah, Siti Halimah Halimah Herlina Wati Jaka Darma Jaya Jesi Yardani Khairunisa, Fitria Khudari, Muhammad Khusnul Khotimah Luthfina Ariyani Mariatul Kiptiah Marlia Adriana Meirida Meirida Meldayanoor Melinda Azzahra Putri Melisa Agustina Mufrida Zein Muhammad Indra Darmawan Naca Susana Ludiah Nia Erika Safitri Noorhidayah Nur Kasih, Avicenna Nurhalisa Nuryati Nuryati Nuryati Nuryati Puteri, Azelia Raden Rizki Amalia Riddy Yanuar Wicaksono Rizki Amalia, Raden Saripah Saripah Sa’diah, Sa’diah Titis Linangsari Umaira Umaira Yuliana Ningsih Yuliana Ningsih, Yuliana Zein, Mufrida