This document discusses a study on substituting purple sweet potato flour in burger bread making. It begins by providing background on the nutritional benefits of purple sweet potatoes. The purpose of the study is stated as finding the right formulation for using purple sweet potato flour in burger bread that is expected to be liked and accepted. The experimental design involves making bread with different percentages of purple sweet potato flour (10%, 20%, 30%, 40%) and evaluating them. Tests will analyze vitamin C levels and get organoleptic feedback from taste testers on texture, aroma, taste and overall acceptance. The goal is to determine the best formulation for using purple sweet potato flour in burger bread.
This document discusses a study on substituting purple sweet potato flour in burger bread making. It begins by providing background on the nutritional benefits of purple sweet potatoes. The purpose of the study is stated as finding the right formulation for using purple sweet potato flour in burger bread that is expected to be liked and accepted. The experimental design involves making bread with different percentages of purple sweet potato flour (10%, 20%, 30%, 40%) and evaluating them. Tests will analyze vitamin C levels and get organoleptic feedback from taste testers on texture, aroma, taste and overall acceptance. The goal is to determine the best formulation for using purple sweet potato flour in burger bread.
This document discusses a study on substituting purple sweet potato flour in burger bread making. It begins by providing background on the nutritional benefits of purple sweet potatoes. The purpose of the study is stated as finding the right formulation for using purple sweet potato flour in burger bread that is expected to be liked and accepted. The experimental design involves making bread with different percentages of purple sweet potato flour (10%, 20%, 30%, 40%) and evaluating them. Tests will analyze vitamin C levels and get organoleptic feedback from taste testers on texture, aroma, taste and overall acceptance. The goal is to determine the best formulation for using purple sweet potato flour in burger bread.
This document discusses a study on substituting purple sweet potato flour in burger bread making. It begins by providing background on the nutritional benefits of purple sweet potatoes. The purpose of the study is stated as finding the right formulation for using purple sweet potato flour in burger bread that is expected to be liked and accepted. The experimental design involves making bread with different percentages of purple sweet potato flour (10%, 20%, 30%, 40%) and evaluating them. Tests will analyze vitamin C levels and get organoleptic feedback from taste testers on texture, aroma, taste and overall acceptance. The goal is to determine the best formulation for using purple sweet potato flour in burger bread.
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ASSALAMUALAIKUM WR.
WB
Asri Hairani (16733075)
Renanda Refriza Putri ( 16733088) Substitution Of Purple Sweet Potato Flour (Ipomoae Batatas L.) In Burger Bread Making Purple sweet Potato
Purple sweet potato is a source of non-rice carbohydrates,
which contain B-Carotene, energy, vitamin C, niacin, riboflavin, thiamin, and minerals. Purple pigment in purple sweet potato is useful as an antioxidant, the more concentrated the color of sweet potatoes, the more concentrated B-carotene in sweet potatoes PURPLE SWEET POTATO FLOUR
The use of purple sweet potato flour can facilitate the use of substitutions in making burger bread and increase the selling value of purple sweet potato PURPOSE AND FORMULATION OF THE PROBLEM
• Purpose Substitution of purple sweet potato flour in making burger bread products aims to find the right formulation, and the use of purple sweet potato flour that is expected to be like and accepted. • Formulation of the problem how the right formulation in burger making bread substitutes purple sweet potato flour. Tools and Material
Material: Tools: 1. High protein flour 1. Baking pans 2. Yams (ready to use) 2. Ovens 3. Granulated sugar 3. Mixer 4. Yeast 4. Bowls 5. Bread improver 5. Scales 6. Ice water 6. Plastics 7. White butter 7. Scissors 8. Eggs 8. Spatulas 9. Salt 9. Bread knives 10. Milk powder EXPERIMENTAL DESIGN
In the process of making burger bread using a randomized
block design (RBD) with three replications, each treatment ie using 10%, 20%, 30%, and 40% sweet potato flour PROCEDURE Mixing
Fermentation 1
Weighing
Formation and pressing
Fermentation II
roasting
Bread Experimental treatment
ingredients comparators P1 P2 P3 P4
Hight protein flour 100% 90% 80% 70% 60%
Purple sweet potato 0% 10% 20% 30% 40%
flour Analysis
• Vitamin C test Vitamin C levels in purple sweet potato were formulated using the iodine titration method
• Organoleptic characteristics Organoleptic testing was carried out by means of hedonic quality tests as many as 25 panelists were asked to provide an assessment of the quality attributes of saveral parameters, including texture, aroma, taste, and overal acceptane Wassalamualaikum Wr. Wb
