JURNAL SAINS PERTANIAN EQUATOR
Vol 8, No 3 (2019)

THE FORMULATION OF WHEAT FLOUR AND BREADFRUIT (Arthocarpus altilis) PASTE ON PHYSICOCHEMICAL PROPERTIES OF DONUTS

Asri Hudailmi Khatimah (Universitas Tanjungpura Pontianak)

Article Info

Publish Date
06 Aug 2020

Abstract

The diversification of donut making from wheat flour and breadfruit paste formulations has been carried out. This study was aimed to determine the best formulations of wheat flour and breadfruit paste on properties of physicochemical. The experiment was designed using Rendomized Block Design with one factor formulation of wheat flour : breadfruit paste (100:0 g, 90:10 g, 80:20 g, 70:30 g, 60:40 g, 50:50 g). The best result of the study showed formulation of wheat flour and breadfruit paste 60% : 40% which is moisture content (26.47%), ash content (1.85%), fat content (14.33%), protein content (7.29%), carbohydrate content (50.89%), and improving degree (12.57%).

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Journal Info
JURNAL SAINS PERTANIAN EQUATOR
Website

Abbrev

jspp

Publisher

Universitas Tanjungpura

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science

Description

Jurnal Sains Pertanian Equator is open access, academic, citation indexed, and blind peer-reviewed journal. It covers original research articles, review, and short communication on diverse topics related to agriculture science. We accept submission from all over the world. All submitted articles ...