Tingkat Pengembangan Dan Daya Terima Roti Tawar Dari Tepung Jagung Dengan Konsentrasi Emulsifier Yang Berbeda

Abstract

The use of corn flour as a substitute for wheat flour has been widely reported, but raw material replacement for wheat flour has a lot do, but the quality needs to be improved. One of the factors that determine the quality of the bread is the use of an emulsifier. The purpose of the research was to determine the effect of concentration of emulsifier on the development and acceptance levels of bread made from corn flour. The research was conducted by adding emulsifier in bread manufacturing, with variations in concentration, were 0%, 2.5% and 5%. The development and acceptabce levels of bread were tested. The results showed that there was influence of addition of emulsifier against the level of development of bread. The highest development level of bread was given by the addition emulsifier 5%. The biggest acceptance level was indicated by addition emulsifier 5%.