Noerhartati, Endang POTENSI BAKPAO SORGUM MENDUKUNG DIVERSIFIKASI PANGAN BANGSA INDONESIA. Seminar Nasional Dies Natalis Universitas Wijaya Kusuma. (Unpublished)

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Sorghum is a serelia with a high enough nutrients that can be equated with wheat, rice, corn and cassava, the advantage is not containing gluten is very beneficial for people who are allergic to gluten. Based on that then sorghum potentially developed into bakpao products made from flour dough given the stuffing, steamed until fluffy and cooked. Objective: To know the effect of concentration of sorghum flour and yeast on bakpao making. Yeast works in the fermentation process converting sugar into CO2 resulting in the dough expanding. Research using Factorial Random Block Design, Factor I concentration of sorghum flour: P1 = 30%, P2 = 40%, P3 = 50% and factor II yeast concentration: R1 = 4.5%, R2 = 9% with 3 replications. Observations were made on organoleptic test, organoleptic test parameters including taste, color, aroma, and texture, data analysis using friedman test. Result of research: 1) Organoleptic test total score 3 (neutral), 4 (liked), 5 (strongly) with percentage> 80%: for taste treatment parameters P1R1 (sorghum 30%, yeast 4,5%) 95,3 %, P2R1 (sorghum 40%) 94%, P3R1 (sorghum 50%) 89.4%, P1R2 (yeast 9%) 94.6%, P2R282%; Color parameters P1R197,3%, P2R192,6%, P3R182%, P1R290,7%; Parameter aroma P1R196%, P2R194%, P3R188%, P1R288,6%, P2R288%; Texture parameters P1R198%, P2R196,1% P3R189,3%; P1R296%, P2R284,7%; 2) Fryman test showed real differences between the treatment of taste, color, aroma, and texture parameters. Keywords: Sorghum flour, yeast, bakpao, organoleptic, and food diversification

Item Type: Other
Subjects: T Technology > T Technology (General)
Divisions: Faculty of Engineering > Agro-industrial Technology Study Program
Depositing User: Sulimin BP3
Date Deposited: 02 Nov 2023 05:47
Last Modified: 02 Nov 2023 05:47
URI: http://erepository.uwks.ac.id/id/eprint/16498

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