Sensory characteristics of sweet bread from the flour of minor tubers fermented with fungi and bacteria as flour composite flour

Abstract

Wheat flour is the main raw material for making bread, but with the increase in flour imports, it is necessary to reduce flour by utilizing flour from local plants such as minor tubers which have nutritional value that is not less competitive than wheat flour. Minor tubers have high crude fibre content which can damage the texture, so fermentation is necessary to reduce the crude fibre content. The purpose of this study was to know the sensory characteristic of sweet bread to raw material minor tuber flour modified by fermentation using fungi and bacteria and to get flour that has good quality. This study used a randomized block design method (RBD) 2 factors, namely variations of tubers (V): (Taro tubers, Canna tubers, Arrowrot tubers) and types of microorganisms (M): (Trichoderma harzianum, Aspergillus niger, Bacillus subtilis). The results showed that the type of flour give different influences a very significant effect on the hedonic value of taste, aroma and colour while the texture was not significantly different. The best quality sweet bread and consumer acceptance are the V1M1 (60% Wheat flour: 40% Taro Flour fermented with bacteria Bacillus subtilis).