UJI KESUKAAN ROTI CANAI DENGAN SUBSTITUSI TEPUNG TALAS

Abstract

Rolled bread is a processed food derived from wheat flour which is given eggs and other ingredients through the process of kneading, resting, forming, soaking and the subscription process. Consumption of wheat flour for food processing in Indonesia is increasing and most of the flour is obtained from other countries, so it is necessary to use an alternative flour using local tubers. In this study, rolled bread was processed using Bogor substitution flour with a substitution rate of 10%, 15%, 20%. This study aims to (1) find out the best interaction by using taro flour in making rolled bread, (2) Knowing the level of community satisfaction with rolled bread taro flour in terms of color, taste, texture, aroma. Data collection techniques used in this final paper are (1) Literature Study, (2) Organoleptic Test, (3) Questionnaire or Questionnaire, using the Organoleptic Test method. All questionnaire results are presented in a descriptive manner. Based on the results of testing can be concluded that using 10% of taro’s powder gives a better texture and  condensity  compared to other treatments.