Substitusi Tepung Gari dalam Pembuatan Roti

Abstract

Gari flour is the product of cassava (Manihot esculenta Crantz) which is processed into powder form through a process of fermentation. Gari flour when used as a bread maker will produce bread with a longer shelf life than bread from wheat flour.This study aims to see the effect of substitution of gari flour in bread making. Substitution was done in five levels of sustitutions, ie 0, 10, 20, 30 and 40 % of the total weight of the flour. Each treatment was repeated five times. Observation and analysis of gari flour includes moisture content, pH and total acids.While the bread product was observed in eight characteristics namely levels of development, porosity, specific volume, softness index, pH, total acid, moisture content and the shelf life, and also organoleptic tests of skin color, flesh color, texture, aroma and taste using a hedonic test. Gari flour substitution decreases physical and organoleptic properties of the obtained bread. Substitution up to the level of 10 % does not give a real difference to the pH, taste and aroma.Substitution of 20 % does not give a real difference to the density, specific volume, expansion rate and porosity.Gari flour substitution of 40 % gives a longer shelf life, but the bread has the properties that no longer meet the quality requirements.