FORMULASI TEPUNG JAGUNG (Zea corn L.) TERFERMENTASI DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN SENSORI ROTI MANIS [Formulation of Fermented Corn (Zea corn L.) Flour and Wheat Flour on The Chemical, Physicochemical and Sensory Properties of Sweet Bread]

Abstract

The purpose of this research was to find the best formulation of  fermented corn flour and wheat flour to produce  chemically, physicochemically and organoleptically acceptable sweet breads.  The formulation  consisted of 6 levels ratio of 100% corn tempe flour and wheat flour: L1 (0%: 100%); L2 (5%: 95%); L3 (10%: 90%); L4 (15%: 85%); L5 (20%: 80%); and L6 (25%: 75%) w/w with 4 replications. The experiment was   arranged in a Complete Randomized Block Design (CRBD).  Data were analysed using analysis of variance, further were tested by using Honestly Significant Difference (HSD) test in 5% level of significance.   The results showed that the addition of fermented corm increased sweet bread’s levels of ash, fat, flavor and aroma values.  While the moisture and protein contents, dough’s volume, color, texture as well as overall acceptance values decreased.  The best formula was obtained  from  L2 (5% fermented corn : 95% wheat flour) whith the characteristics of  24.41%  muoisture, 1,55% ash, 10.66% fat, 17.397% protein contents, and 65.5%  development of dough volume. The sweet breads  score of texture was  3.09 (soft), taste and aroma score was 3.02 (rather typical corn), color score was 2.05 (yellowish brown), and the overall acceptance  score was  3.43 (like).

Keywords :   fermented corn,  flour, sweet bread, wheat