ANDREA, JESSICA and WIDJAJA, IVAN and Ananingsih, Kristina and PUTRI, NOVITA IKA Effect of Bread Improver Addition and Purple Sweet Potato (Ipomoea batatas) Flour Substitution to Steamed Bread Quality. Global Insight for the Future of Food Production (2nd International Student Conference).

	Text Cover Proceedings 2nd International Student Conference.pdf Restricted to Registered users only Download (532kB)
	Text 2nd ISC (PP-28).pdf Restricted to Registered users only Download (445kB)
Preview	Text Unicheck_Report_2nd_ISC_(PP-28)_13Feb2019_en_EN (1).pdf Download (433kB) | Preview
	Text effect of bread.pdf Restricted to Registered users only Download (3MB)

Abstract

Purple sweet potato flour is one of raw material alternatives in making steamed bread to reduce Indonesia’s dependence of wheat flour. It also has the potential to be a functional food. Unfortunately, purple sweet potato flour doesn't have gluten as much as wheat flour has. Because of that, to make purple sweet potato bread with quality as good as wheat flour bread, bread improver such as ascorbic acid and guar gum need to be added. The objectives of this research is to determine the best steamed bread fomulation with purple sweet potato flour substitution and bread improver as addition. Purple sweet potato flour substitution for wheat flour wasdone with concentration 0% as control, 10%, 20%, and 30%. Bread improver's concentations used in the main test are 50 ppm of ascorbic acid and 0.5% of guar gum. Steamed bread produced are evaluated in physical, chemical, and sensory properties. The physical evaluation was done by determining the color, texture, and volume of the steamed bread. The chemical evaluation was done by determining the antioxidant activity. The sensory evaluation was done by hedonic ranking to find out the best steamed bread formulation based on consumers liking. The results shows that the more purple sweet potato flour used as the substitution of wheat flour, the bread get harder and the antioxidant activity get higher. Substitution also makes the bread less springy and less in volume. Due to substitution the bread become more reddish and less bright of. The addition of ascorbic acid as much as 50 ppm makes the bread with low hardness and more in volume. Ascorbic acid also makes the antioxidant activity get higher. The addition of guar gum as much as 0.5% will make the bread more elastic. Steamed bread that is most likely desired by the panelists according to overall attribute is the steamed bread with the 10% substitution of purple sweet potato flour with the addition of guar gum.

Actions (login required)

View Item