KAJIAN SUBSTITUSI TEPUNG UBI KAYU HASIL FERMENTASI TERHADAP SIFAT FISIK DAN ORGANOLEPTIK ROTI TAWAR

Sri Budi Wahjuningsih (Fakultas Teknologi Pertanian Universitas Semarang)

Jurnal Litbang Provinsi Jawa Tengah
Vol 1 No 3 (2003): Jurnal Litbang Provinsi Jawa Tengah

The increasing import of wheat in Indonesia caused the improvement of the potential wheat source which its profit haven't been optimal important to do. One of those potential source is fermentation of cassava flour which is hoped can be used as substitution for wheat especially for bread industry. For that reason we have to finded out the opportunity of the fermented cassava flour to substitute wheat in making bread. The purpose of this research is to find out the optimum ratio between wheat and fermented cassava flour as material to make bread and to find out about the storing time. The experiment design was used completely randomized design in three replicate. The treatment is the substitution of fermented cassava flour 0%, I 0%, 20%, 30% and 40%. The result of the research showed that substitution of the fermented cassava flour 20% produced good quality and durable storing time.