Indah Paramitha, Satrijo Saloko, Siska Cicilia

THE EFFECT OF THE COMBINATION OF WHEAT FLOUR, MOCAF, AND SORGHUM FLOUR (SORGHUM BICOLOR L.) ON THE QUALITY OF SOFT ROLL BREAD

Introduction

The effect of the combination of wheat flour, mocaf, and sorghum flour (sorghum bicolor l.) on the quality of soft roll bread. Explore the effect of wheat, mocaf, and sorghum flour combinations on low-gluten soft roll bread quality. Discover optimal ratios for texture, taste, and nutritional content.

Abstract

The purpose of this study was to determine the effect of the combination of wheat flour, mocaf, and sorghum flour on the quality of low-gluten soft roll bread. The method used in this study is an experimental method carried out in the Laboratory and designed using a Completely Randomized Design (CRD) of one factor, namely the difference in the ratio of mocaf and sorghum flour 6 treatments and 3 replications. The treatments in this study were P1 (50%: 50%: 0%), P2 (50%: 40%: 10%), P3 (50%: 30%: 20%), P4 (50%: 20%: 30%), P5 (50%: 10%: 40%), and P6 (50%: 0%: 50%). The data obtained were analyzed using Co-Stat Software and significantly different data were further tested using the Honestly Significant Difference Test (HSD) at the 5% level. The combination treatment of mocaf and sorghum flour gave a significantly different effect on ash content, protein content, crude fiber content, swelling power, texture, color, and organoleptic scoring (color, aroma, texture, and taste) and hedonic (color, texture, and taste), but did not significantly affect protein content and hedonic organoleptic (aroma). The ratio of 50% wheat flour, 20% mocaf, and 30% sorghum flour is the best treatment with a water content of 27.67%, ash content of 2.68%, protein content of 10.30%, and crude fiber content of 1.51% in accordance with SNI 8371-2018 and the hedonic organoleptic assessment revealed that the texture was preferred, while the color, aroma, and taste were fairly preferred by the panelists.

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