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Abstrak --Marantha arundinacea L. or arrowroot is a tropical plant that can be taken tuber as processed food product. This plant bulbs can be made flour to produce food, such as fresh bread done in this study. The research was conducted in 2017 at the Nutrition Lab of the Faculty of Public Health of the University of North Sumatra for making of fresh bread and Balai Penelitian Standardisasi Industri (Baristan) Medan for the examination of nutritional quality, from the production of bread from flour bulbs Marantha arundinacea L. and wheat flour. Nutritional analysis performed include moisture content, ash content, fat content, carbohydrate levels, protein content. The results found that the quality of nutrition examined varied. The addition of more arrowroot flour in the production of fresh bread will increase the levels of crude fiber, and carbohydrates. It is expected that arrowroot flour can be used as a mixture in the manufacture of food such as fresh bread added to the ingredients of about 1030%, and arrowroot flour can exchange of wheat flour commonly used in the production of bread.

Nutritional Quality of Bread from Mixture of Arrowroot Flour (Marantha arundinacea L.) and Wheat Flour