Open AccessUse of eggfruit on the making of toast bread
Author(s) -
Yuni Sugiarti,
Dinda Noor Azizah,
Dwi Rahayu
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1402/2/022043
Subject(s) - food science , flavor , organoleptic , taste , tenderness , chemistry , aroma , mathematics
Eggfruit has high nutritional value and good function for health but their consumption still low and the fruit is unfamiliar for most of the Indonesian citizen. This study aims to determine the acceptance of panelists on the eggfruit toast bread produced. This experiment was used experimental method by using Block Randomized Design which was repeated two times with nine eggfruit substitution treatments, namely A = 0%, B = Puree 10%, C = Puree 20%, D = Puree 30%, E = Puree 40%, F = Flour 5%, G = Flour 10%, H = Flour 15%, dan I = Flour 20%. Tests conducted include physical analysis that is color and texture; chemical analysis that is water content, total ash content, protein content, fat content, fiber content, salt content, carotene content, and vitamin C content; and organoleptic tests by hedonic methods on overall appearance, crust color, crumb color, uniformity of pores, tenderness, weakness, flavor, and taste. The results showed that panelists acceptance of eggfruit toast bread produced has the criteria of dislike-like for overall appearance, crust color, crumb color, uniformity of pores, tenderness, weakness, and flavor, while for taste is ordinary-like.