scholarly journals PEMANFAATAN BIJI KETAPANG (Terminalia catappa) SEBAGAI SUMBER PROTEIN DAN SERAT PADA PRODUK MAKANAN STIK

2019 ◽  
Vol 1 (1) ◽  
pp. 27-33
Author(s):  
Eman Darmawan
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Test Method ◽  
Snack Food ◽  
Organoleptic Properties ◽  
Seed Flour ◽  
A Value ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design

The purpose of this study was to determine the effect of substitution ketapan seed to chemical and organoleptic properties of  the resulted snack food, knowing the exact level of substitution, so obtain the snack food liked the panelists. The design used in this study was completely randomized design (CRD) with single factor that influences the concentration of seed flour substitution ketapan seed consisting of 5 treatments. Each treatment be repeated 3 times. The data obtained was analyzed by Analysis of Variance (ANOVA), if there was a difference between the treatment of advanced test conducted by Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. Substitution of wheat flour with ketapan seed flour  affects the snack food produced, which can reduce the water content of the snack food and increase levels of protein and fiber snack food. Ketapan seed flour substitution preferred by the panelists was substitution ketapan seed flour up to 30% with a value of 3.52 and the criteria snack food produced had a water content of 3.67%, 15.10% db protein content, fiber content of 3.64 % db, brownish yellow color (2.95), a rather tasted wheat flour (3.35), and crispy (3.60).

scholarly journals Sifat Kimia dan Organoleptik Brownies Kukus dari Proporsi Tepung Mocaf dan Terigu

2018 ◽  
Vol 10 (1) ◽  
pp. 21-27
Author(s):  
Sutrisno Adi Prayitno ◽  
Restu Tjiptaningdyah ◽  
Fadjar Kurnia Hartati
Keyword(s):  
Water Content ◽  
Experimental Method ◽  
Wheat Flour ◽  
Research Method ◽  
Crude Fiber ◽  
Organoleptic Properties ◽  
Real Effect ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design

The purpose of this research is to know the response of mocaf flour and wheat flour ratio to the chemical and organoleptic properties of steamed brownies cake. The research method used is experimental method, using Completely Randomized Design with 1 factor and 5 repetition, that are the ratio factor of mocaf flour and wheat flour are 5 levels, so the total replication becomes 25 times. The results showed that the ratio of mocaf and wheat flour did not have a significant effect on water content but had a very significant effect on crude fiber content. While the ratio of mocaf and wheat flour have no significant effect on organoleptic taste, color and flavor but have a very real effect on the tenderness of steamed brownies cake. The results of effectiveness test of mocaf and wheat flour efficacy ratio of 40:60 is the best treatment with the result value of 0.72 whereas the lowest treatment is the treatment of mocaf and wheat flour ratio of 100:0 with the result value of 0.37.

scholarly journals The Effect of Substitution of Seed Flour of Jackfruit (Artocarpus heterophyllus Lam.) on the Physicochemical and Organoleptic Characteristics of Macrons

2021 ◽  
Vol 2 (1) ◽  
pp. 19-24
Author(s):  
Nurul Ummu Habibah ◽  
Nurjanna Albaar ◽  
Hamidin Rasulu
Keyword(s):  
Wheat Flour ◽  
Chemical Properties ◽  
Treatment Results ◽  
Organoleptic Properties ◽  
Seed Flour ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Typical Food ◽  
Completely Randomized Design ◽  
Carbohydrate Levels

Jackfruit seeds are rich in carbohydrates, so they can be processed into food products such as macrons. Macron is a typical food of Ternate city which is usually made using wheat flour as the base ingredient. The purpose of this study was to determine the best ratio of substitution of jackfruit seed flour in macron manufacturing and to determine the physicochemical and organoleptic characteristics of macrons produced from different substitutions of jackfruit seed flour. This research investigated the substitution of jackfruit seed flour and wheat flour with formulation (P0 = 0%: 100%, P1 = 25%: 75%, P2 = 50%: 50%, P3 = 75%: 25% and P4 = 100. %: 0%), using a completely randomized design (CRD) consisting of five treatments with three replications to obtain 5 x 3 = 15 experimental units. The best treatment results showed the formulation of 25% jackfruit seed flour and 75% wheat flour (P1) in macrons with physical characteristics in the form of texture (fracture power) 12.25 N, color L * 56.42, a * 9.77, b * 25.44. The chemical properties are 18.313% protein, 11.846% fat, 63.693% carbohydrate, 0.916% ash, and 3.5% moisture. The organoleptic properties include aroma 4.12 (preference), taste 3.30 (neutral), color 4.14 (preference) and texture 4.05 (preference). Macron, with the addition of jackfruit seed flour, has a significant effect on physicochemical properties, including texture, color, moisture content, ash content, and protein, as well as organoleptic characteristics such as taste, aroma, color, and texture. Meanwhile, the addition of jackfruit seed flour to macrons has no effect on fat and carbohydrate levels.

scholarly journals PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 304-310
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Agustono Prarudiyanto ◽  
Ahmad Alamsyah ◽  
Dody Handito
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Potato Starch ◽  
Ash Content ◽  
Randomized Design ◽  
Alternative Materials ◽  
Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

scholarly journals Pengaruh Penambahan Wortel dan Buncis terhadap Sifat Organoleptik dan Daya Terima Nugget Sitelcis

2020 ◽  
Vol 5 (1) ◽  
pp. 30
Author(s):  
Rima Sulastri ◽  
Made Darawati ◽  
Ketut Swirya Jaya
Keyword(s):  
Experimental Method ◽  
Research Methods ◽  
Statistical Test ◽  
Test Method ◽  
Average Score ◽  
Test Results ◽  
Organoleptic Properties ◽  
Protein Energy ◽  
Randomized Design ◽  
Completely Randomized Design

Background : Utilization of Rice Snails (Pila ampullacea) in the Making of Nugget with the Addition of Vitamins and Minerals (Carrots and Beans) which Contain High Protein to Overcome Nutritional Problems of PEM (Protein Energy Lack) in Toddler Children. Objectives : To determine the effect of carrot and bean addition on organoleptic properties and acceptability of toddlers on the SITELCIS nugget (snail carrot snail). Research Methods: This study used an experimental method in the laboratory with a Completely Randomized Design (CRD) of 1 factor, namely the addition of Carrots and Beans. Performed 5 levels of treatment and repetition 3 times with the addition of different Carrots and Beans. Organoleptic Properties Test Using the hedonic test method. Research Results : Anova Statistical Test Results on Panelists (Tukey) Effect of Carrots and Beans on Flavor (p <0.05). While the parameters of color, aroma and texture have no effect or (p> 0.05). The most preferred treatment for the highest average score is the taste parameter in treatment t4 with the addition of carrots and beans 20%. Conclusion : Based on the results of the test results of the acceptance of the SITELCIS Nugget in toddlers aged 4-5 years at the level of treatment t4 with the addition of carrots and beans (20%). From the results of the acceptance of children under five with given per serving of nuggets, the intake of good intake (≥ 80%) as many as 22 people, while the receiving power is less (<80%), which is as many as 3 people.

scholarly journals Pemanfaatan Tepung Biji Nangka dan Sale Pisang Ambon dalam Pembuatan Snack Bar

2020 ◽  
Vol 6 (1) ◽  
pp. 001
Author(s):  
Tuah Hamonangan Simanjorang ◽  
Vonny Setiaries Johan ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Analysis Of Variance ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Seed Flour ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design ◽  
Range Test

The purpose of this research was to obtain snack bar with the optimum sensory and chemical characteristics.  This research used a completely randomized design with five treatments and three replications.  Data were statistically analyzed using analysis of variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%.  The treatments performed were the differential ratio between jackfruit seed flour and dried slice of ambon banana, namely BNP1 (80:20), BNP2 (70:30), BNP3 (60:40), BNP4 (50:50) and BNP5 (40:60). The result showed that each treatment significantly affected all the observational parameters both chemically and sensory. Jackfruit seed flour : dried slice of ambon banana (40:60) is the optimum treatment which is preffered hedonically with a description of brownish yellow color, banana aroma, banana flavored and having soft level of hardness, having 23.98% moisture content, 2.05% ash content, 11.61% fat content, 5.86% protein content, 56.50% carbohydrate content and 0.88% crude fiber content.Keywords: snack bar, jackfruit seed flour, dried slice of ambon banana

scholarly journals Pengaruh Perbandingan Terigu Dengan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Kue Nastar

2021 ◽  
Vol 10 (1) ◽  
pp. 56
Author(s):  
I Gede Priyatna Putra ◽  
Putu Timur Ina ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Wheat Flour ◽  
Cucurbita Moschata ◽  
Carotene Content ◽  
Acceptance Ratio ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Range Test

This research aims to determine the effect of the comparison of wheat flour with puree of pumpkin on the characteristics of nastar cake and to find out the right comparison of wheat flour with puree of pumpkin to produced nastar cake with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of wheat flour and puree of pumpkin consisting of 5 treatments namely 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15%, and 80% : 20%. All treatments were repeated four times so that they were obtained 20 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test. The results showed that the comparison of wheat flour and puree of pumpkin had a significant effect on the water content, total carotene content, antioxidant activity (?-carotene bleaching), color, texture, flavor, taste, and overall acceptance. Ratio of 80% wheat flour and 20% puree of pumpkin had the best characteristics with water content of 2.55%, ash content of 0.75%, ?-carotene content of 4.63 mg/100g, antioxidant activity of 1.71 mg/ml, color liked, texture rather liked, flavor liked, taste liked, and overall acceptance liked.

scholarly journals PENGARUH LAMA PENGERINGAN TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK DENDENG IKAN TERI (Stolephorus sp.)

2019 ◽  
Vol 2 (2) ◽  
pp. 202
Author(s):  
Dariyani Dariyani ◽  
Kobajashi Togo Isamu ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Water Content ◽  
Proximate Analysis ◽  
Chemical Parameters ◽  
Drying Time ◽  
Organoleptic Test ◽  
A Value ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACT          The aim of this study was to determine the effect of drying time on the chemical and organoleptic characteristics of anchovy (Stolephorus sp.). This study used a Completely Randomized Design (CRD) consisting of three treatments, with three-time replication  P1 (6 hours, 65oC), P2 ( 7 hours, 65oC), P3 and (8 hours, 65oC). The results showed that the drying time of the organoleptic value has a very significant effect on color with the highest value of 8.04, and a very significant effect on the aroma with a value of 8.05, and no significant effect on taste and texture with the highest values of 7.47 and 7.79. Chemical parameters observed on have a very significant effect on water content, ash, protein and fat with values of 12.6%, 9.1%, 43.6%, and 12.3%, respectively. Keywords: Anchovy, Organoleptic Test, Proximate analysis and drying time.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama pengeringan terhadap karakteristik kimia dan organoleptik dendeng ikan teri (Stolephorus sp.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL)  yang terdiri dari 3 perlakuan lama pengeringan yang berbeda yaitu P1 (6 jam, 65°C), P2 (7 jam, 65°C), P3 dan (8 jam, 65°C). Hasil penelitian ini menunjukan bahwa lama pengeringan terhadap nilai organoleptik yang diamati berpengaruh sangat nyata terhadap warna dengan nilai tertinggi 8,04, dan berpengaruh sangat nyata terhadap aroma dengan nilai 8,05, serta tidak berpengaruh nyata terhadap rasa dan tekstur dengan nilai tertinggi 7,47, dan 7,79. Lama pengeringan terhadap parameter kimia yang diamati terhadap nilai kadar air, kadar abu, kadar protein dan kadar lemak berpengaruh sangat nyata dengan nilai tertinggi 12,6%, 9,1%, 43,6% dan 12,3%.Kata kunci: Ikan Teri, Uji organoleptik, Uji Proksimat dan Waktu Pengeringan.

scholarly journals Pengaruh Substitusi Tepung Kelapa Terhadap Kandungan Gizi Dan Sifat Organoleptik Kue Kering; The Effect of Coconut Flour Substitution on Nutrient Content and Organoleptic Properties of Cookies

Buletin Palma ◽  
2018 ◽  
Vol 18 (2) ◽  
pp. 91
Author(s):  
FAHRI FERDINAND POLII
Keyword(s):  
Wheat Flour ◽  
Chemical Properties ◽  
Coconut Oil ◽  
Nutrient Content ◽  
Fiber Content ◽  
Organoleptic Properties ◽  
High Fiber ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Carbohydrate Levels

<p align="center"><strong>ABSTRAK</strong></p><p>Tepung kelapa merupakan salah satu alternatif substitusi tepung terigu dengan kandungan serat yang tinggi dan karbohidrat kompleks yang baik bagi kesehatan terutama untuk penderita diabetes. Tujuan penelitian adalah untuk mengetahui kandungan gizi dan sifat organoleptik kue kering yang diolah menggunakan tepung kelapa. Penelitian dilakukan di Balai Riset dan Standardisasi Industri Manado pada bulan Pebruari-Nopember 2014. Tahapan penelitian, yaitu: pengeringan daging buah kelapa segar, pengepresan minyak/pemisahan minyak kelapa, pembuatan tepung kelapa, pembuatan kue kering serta analisis komposisi kimia dan organoleptik kue kering. Penelitian menggunakan Rancangan Acak Lengkap, perlakuan adalah perbandingan jumlah tepung terigu dan tepung kelapa yang digunakan yaitu pembuatan kue kering. Parameter yang diuji adalah kadar air, abu, protein, lemak, serat kasar, karbohidrat dan organoleptik (rasa, aroma, warna dan tekstur). Hasil penelitian menunjukkan bahwa tepung ampas kelapa memiliki kadar protein dan serat lebih tinggi dibanding tepung terigu. Kadar abu, protein, lemak dan serat kasar cenderung  meningkat  dengan bertambahnya jumlah tepung ampas kelapa yang digunakan, sebaliknya  kadar air dan karbohidrat mengalami penurunan. Tepung kelapa dapat mensubstitusi tepung terigu pada pembuatan kue kering sampai 50% dengan tingkat penerimaan panelis pada kategori rasa cukup suka sampai suka.</p><p> </p><p align="center">ABSTRACT </p>Coconut flour is an alternative substitution of wheat flour with high fiber content and complex carbohydrates that are good for health especially for diabetics. The purpose of this research is to know the nutrient content and organoleptic of cookies processed using coconut flour. The research was conducted at Research Center and Industrial Standardization of Manado on February-November 2014. The research steps were drying of fresh coconut meat, oil pressing/coconut oil separation, coconut flour making, processing of cookies, analysis of chemical properties and organoleptic test. Research using Completely Randomized Design, treatments were the ratio of the amount of wheat flour and coconut flour used in the manufacture of cookies. Parameters tested were moisture content, ash, protein, fat, crude fiber, carbohydrate and organoleptic (flavor, aroma, color and texture). The results showed that the coconut flour had higher protein and fiber content than wheat flour. The content of ash, protein, fat and fiber tends to increase with the increasing amount of coconut flour used, otherwise the water and carbohydrate levels decrease. Coconut flour can substitute wheat flour in processing of cookies up to 50% with panelist acceptance level in taste category quite like until likes.

scholarly journals Optimasi Produksi Virgin Coconut Oil dengan Metode Direct Micro Expelling [Production Optimization of Virgin Coconut Oil by Direct Micro Expelling Method]

Buletin Palma ◽  
2019 ◽  
Vol 20 (2) ◽  
pp. 91
Author(s):  
Adhitya Yudha Pradhana ◽  
Ismail Maskromo ◽  
Nugroho Utomo ◽  
Engelbert Manaroinsong ◽  
Steivie Karouw ◽  
...  
Keyword(s):  
Water Content ◽  
Coconut Oil ◽  
Production Optimization ◽  
Processing Unit ◽  
Virgin Coconut Oil ◽  
Quality Requirements ◽  
A Value ◽  
Randomized Design ◽  
Completely Randomized Design

<p>Virgin Coconut Oil (VCO) production with dry extraction oils such as copra is time consuming and resulting in quality. The purpose of this study was to optimize the production of VCO using the Direct Micro Expelling-Flat Bed Dried (DME-FBD) method. This research was carried out at the Indonesian Palm Crops Research Institute (IPCRI) on January - March 2019 in the coconut processing unit of the postharvest laboratory using two coconut varieties, namely Mapanget Tall (MTT) and Salak Green Dwarf (SGD), each with 10, 11, and 12 months harvest period. The experimental design used a Completely Randomized Design (CRD) with 3 repetition. The results showed that the yield of VCO oil from coconut 11 months old of MTT was 18.39% (16 nuts/L VCO) with optimum DME-FBD temperature of approximately 40-88°C on plate and 36–72°C on grated coconut meat. VCO obtained from MTT coconut has a quality of 0.07% water content, free fatty acid 0,0017%, fresh aroma coconut, non-rancid with a value of 4.50, a distinctive of coconut oil taste of 4.10, and clear color of 4.30 accordingly with SNI 7381: 2008 and export quality requirements of APCC. Almost the same quality was obtained from SGD coconut with 11 months of harvest with a water content of 0.06%, free fatty acids 0.0018%, a fresh aroma of coconut with a value of 4.30, a distinctive of coconut oil taste of 4.00, and clear color 4.10.</p><p align="center"><strong>ABSTRAK</strong></p><p>Produksi Virgin Coconut Oil (VCO) dengan ekstraksi kering seperti kopra membutuhkan waktu lama dan metode yang digunakan kurang optimal. Tujuan penelitian adalah untuk melakukan optimasi produksi VCO dengan menggunakan metode <em>Direct Micro Expelling-Flat Bed Dried </em>(DME-FBD). Penelitian dilakukan pada bulan Januari-Maret 2019 di unit pengolahan kelapa laboratorium pascapanen, Balai Penelitian Tanaman Palma menggunakan dua varietas kelapa, yaitu kelapa Dalam Mapanget (DMT) dan kelapa Genjah Salak (GSK), masing-masing dengan umur panen 10, 11, dan 12 bulan. Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan 3 ulangan. Hasil penelitian menunjukkan rendemen minyak VCO tertinggi dari kelapa DMT umur 11 bulan, sebesar 18,39% (16 butir/L VCO) dengan suhu optimum sekitar 40-88°C di pelat dan 35-72°C pada kelapa parut, sedangkan rendemen VCO kelapa GSK umur 11 bulan sebesar 16,38%, tetapi dengan jumlah buah 26 butir untuk mendapatkan 1 liter VCO, dengan suhu optimum sekitar 42-94°C di pelat dan 36-72°C pada kelapa parut. VCO yang diperoleh dari kelapa DMT mempunyai kualitas kadar air 0,07%, asam lemak bebas 0,0017%, aroma khas kelapa segar, tidak tengik dengan nilai 4,50, rasa normal, khas minyak kelapa 4,10, dan warna jernih 4,30 yang sesuai dengan SNI 7381:2008 dan syarat mutu ekspor APCC. Kualitas yang hampir sama diperoleh dari kelapa GSK dengan umur panen 11 bulan dihasilkan kadar air 0,06%, asam lemak bebas 0,0018%, aroma segar khas kelapa, tidak tengik dengan nilai 4,30, rasa khas minyak kelapa 4,00, dan warna jernih 4,10.</p><p> </p>

scholarly journals The Physical and Chemical Characteristics of Potato Doughnuts Using Semi-Liquid Local Yeast Derived from Myrrh of Red Fermented Palm Sap

2021 ◽  
Vol 3 (2) ◽  
pp. 64-71
Author(s):  
Regina Ilse Marcelina BanoEt
Keyword(s):  
Wheat Flour ◽  
Fermentation Process ◽  
Carbon Dioxide Gas ◽  
A Value ◽  
Randomized Design ◽  
Gelatinized Starch ◽  
Commercial Yeast ◽  
Completely Randomized Design ◽  
Physical And Chemical

               Natural or local yeasts are microorganisms from natural ingredients obtained from fermentation without the need for artificial additives. The objectives of the present study were 1.) to evaluate the physical quality of potato doughnuts produced from the local yeast derived from residue of red fermented palm sap, 2) to obtain the best treatment from the use of local yeast in making doughnuts. In the fermentation process, yeast converts sugar and carbohydrates in the dough into carbon dioxide gas (CO2) and alcohol. Doughnuts are made from wheat flour, but the addition of potato paste can improve the texture so that it is softer and tender due to the interaction between gelatinized starch and gluten but can reduce its swelling power.             The experiment was designed using a completely randomized design (CRD) with three treatments and five replications to produce 15 experimental units. The treatments were a) Control (commercial yeast); b) Wheat flour: potato paste: local yeast; 2:1:1; c) Wheat flour: potato paste: local yeast; 2:1:2 and d) Wheat flour: potato paste: local yeast; 2:1:3. The results showed that the best treatment formula was obtained in the treatment B (wheat flour: potato paste: local yeast; 2:1:1) with 20,6% moisture content,  2,09% protein content and 3,644 color value (very like), 3,800 taste value (very like) and texture/tenderness with a value of 1032,500.

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