International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 4, Issue 6 (2019)

Characterization of composite flour made from wheat flour and tubes flour fermentation

Author(s): Healthy Aldriany Prasetyo, Roida Ervina Sinaga
Abstract: This study aims to obtain the characteristics of composite flour made from wheat flour and tuber flour from fermentation results and can be used to make bread products. Fermentation method used in this research is the process of fermentation using yeast (Saccharomyces cerevisiae on cassava tubers, purple sweet tubers, orange tubers, white tubers and taro tubers). This research has been carried out within 6 (six) months. The study design used completely randomized design (CRD) and the single factor treatment (treatment) were performed in the manufacture of composite flourin this study are as follows: T0 = Wheat Flour (100%), T1 = Wheat Flour (50%): Cassava Flour (50%), T2 = Wheat Flour (50%): Purple Sweet Potato Flour (Purple 50%), T3 = Wheat Flour (50%): Orange Sweet Potato Flour (50%), T4 = Wheat Flour (50%): White Sweet Potato Flour (50%), T5 = Wheat Flour (50%): Taro Tubes Flour (50%). The parameters analyzed were water content, ash content, protein content, fat content, carbohydrate content. The results showed that there were significant differences (p <0.5) of the tubers flour and composite flour produced. Proximate composition shows that the protein content of taro tuber flour has a high protein of 5.62% and low cassava tuber protein that is 3.04%. The high carbohydrate content of cassava tubers is 90.20% and the carbohydrates in orange tubers is 85.60%. The composition of the proximate in the composite flour showed that the high protein content was in the T1 treatment (6.25%) and the low T3 (7.54%). High carbohydrate content in treatment T1 (87.96%) and low T3(85.20%).
Pages: 111-116  |  208 Views  45 Downloads
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