Pengaruh Lama Fermentasi terhadap Karakteristik Sensori dan Daya Kembang Roti Mocaf (Modified Cassava Flour)

Authors

  • Dwi Aryanti Nur'utami Djuanda Univesity
  • Tiana Fitrilia Universitas Djuanda Bogor
  • Devi Oktavia

DOI:

https://doi.org/10.30997/jah.v6i2.3255

Abstract

Penelitian ini bertujuan untuk mengetahui lama waktu fermentasi/proofing terbaik dalam pembuatan roti dengan penambahan 20% mocaf (Modified Cassava Flour/ tepung singkong termodifikasi). Metode yang dilakukan dalam pembuatan roti mocaf yaitu dengan straight dough dengan lama waktu fermentasi yang dilakukan yaitu 30, 45, dan 60 menit. Lama waktu fermentasi terbaik yang menghasilkan karakteristik mutu sensori seperti tekstur, warna, rasa, dan aroma yang mirip dengan karakteristik roti tanpa penambahan mocaf adalah selama 60 menit. Selain itu baik tingkat kesukaan maupun daya kembang roti mocaf terbaik diperoleh dengan melakukan fermentasi/proofing selama 60 menit. Daya kembang roti mocaf yang difermentasi selama 60 menit menghasilkan daya kembang sebesar 1234,945.

Kata kunci: roti, mocaf, waktu fermentasi

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Published

2020-10-15

How to Cite

Nur’utami, D. A., Fitrilia, T., & Oktavia, D. (2020). Pengaruh Lama Fermentasi terhadap Karakteristik Sensori dan Daya Kembang Roti Mocaf (Modified Cassava Flour). JURNAL AGROINDUSTRI HALAL, 6(2), 197–204. https://doi.org/10.30997/jah.v6i2.3255

Issue

Vol. 6 No. 2 (2020): Jurnal Agroindustri Halal 6(2)

Section

Articles

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