<![CDATA[ABSTRACT This research aimed to study the effect of substitution of taro flour in the sweet bread making on the sensory properties of the bread and to determine the nutritional value of the panelist most preferred substituted bread. This study was prepared based on Completely Randomized Design (CRD). This study used five treatments consisting of R1 = wheat flour:taro flour (100%: 0%), R2 = wheat flour: taro flour = (95%: 5%), R3 = wheat flour: taro flour (90%: 10%), R4 = wheat flour:taro flour (85%: 15%) and R5 = wheat flour: taro flour (80%: 20%). The observed variables were organoleptic properties(color, texture, flavor and taste) and nutritional values (moisture content, ash content, fat content, protein content andcarbohydrate levels). The research showed that the sweet bread product preferred by panelists was treatment R5 that was80% wheat flour and taro flour 20% with score rating of likes to color equal to 3.71 (like), texture equal to 4.11 (like), aroma4.20 (like) and taste 4.21 (like). The nutritional value was 30.75 % moisture content, the ash content of 1.41 %, fat content of1.45 %, protein content of 3.20 % and carbohydrate content of 68.94 % dry basis. The results showed that the treatment ofsubstitution of taro flour significantly affected the organoleptic assessment and nutritional values of sweet bread. Based onthe result of this research, it can be concluded that the best treatment of substitution of taro flour in making sweet bread wasin the ratio of 20% taro flour and 80% wheat flour with the panelist organoleptic rating average of like.Keywords: sweet bread, taro flour, wheat flour ABSTRAK Tujuan penelitian ini untuk mengetahui perlakuan terbaik substitusi tepung talas pada pembuatan roti manis denganmemerhatikan nilai sensorik dan nilai gizi roti manis yang disukai oleh panelis. Penelitian ini disusun berdasarkanRancangan Acak Lengkap (RAL).Penelitian ini menggunakan lima perlakuan yang terdiri atas R1 = tepung terigu : tepungtalas (100% : 0%), R2 = tepung terigu : tepung talas = (95% : 5%), R3 = tepung terigu : tepung talas (90% : 10%), R4 =tepung terigu : tepung talas (85% : 15%) serta R5 = tepung terigu : tepung talas (80% : 20%). Parameter yang diamatiadalah penilaian organoleptik (warna, tekstur, aroma dan citarasa) analisis nilai gizi (kadar air, kadar abu, kadar lemak,kadar protein dan kadar karbohidrat) dilakukan pada produk hasil penilaian terbaik. Hasil penelitian menunjukkan bahwaproduk roti manis perlakuan terbaik yang disukai panelis terdapat pada perlakuan R5 yaitu komposisi tepung terigu 80% dantepung talas 20% dengan skor penilaian kesukaan terhadap warna sebesar 3,71 (suka), tekstur sebesar 4,11(suka), aromasebesar 4,20 (suka) dan rasa sebesar 4,21 (suka). Dengan nilai gizi yaitu kadar air sebesar 30,75%, kadar abu sebesar1,41%, kadar lemak sebesar 1,45%, kadar protein sebesar 3,20% dan kadar karbohidrat sebesar 68,94% basis kering.Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung talas berpengaruh nyata terhadap penilaian organoleptikdan nilai gizi roti manis. Berdasarkan hasil penelitian ini, maka dapat disimpulkan bahwa perlakuan terbaik substitusi tepungtalas dan tepung terigu dalam pembuatan roti manis yakni pada perbandingan tepung talas 20% dan tepung terigu 80% dengan rerata penilaian organoleptik disukai panelis. Kata kunci: roti manis, tepung talas, tepung terigu.]]>
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