The Effect of Composite Flour of Wheat, Durian Sheed and Purple Sweet Potato on Muffin’s Quality

F. K. Simanjuntak, R. J. Nainggolan, M. Nurminah

2018

Abstract

Developing processing flour from Indonesia like durian seed stone and sweet potato can make decrease dependency on import flour like wheat. Composite flour consist wheat flour (WF), durian seed flour (DSF) and purple sweet potato flour (PSPF) that used for muffin’s production which composite flours formulation (DSF/PSPF) was used as a factor (40%/10%, 30%:20%, 20%:30%, 10%/40%) and the wheat flour was used as a fixed factor (50%) for each treatment. Physical, chemical and sensory properties of muffin from composite flour were examined. Parameters analyzed in this research were oHue value, L value, moisture content, ash content, protein content, fat content, crude fiber content, value of texture, aroma, color and taste. Wheat flour (WF) 50 %, durian seed flour (DSF) 10 % and purple sweet potato flour (PSPF) 40 % produced the best and acceptable muffin.

Paper Citation

in Harvard Style

Simanjuntak F., Nainggolan R. and Nurminah M. (2018). The Effect of Composite Flour of Wheat, Durian Sheed and Purple Sweet Potato on Muffin’s Quality. In Proceedings of the International Conference on Natural Resources and Sustainable Development - Volume 1: ICNRSD, ISBN 978-989-758-543-2, pages 149-152. DOI: 10.5220/0009899300002480

in Bibtex Style

@conference{icnrsd18,
author={F. K. Simanjuntak and R. J. Nainggolan and M. Nurminah},
title={The Effect of Composite Flour of Wheat, Durian Sheed and Purple Sweet Potato on Muffin’s Quality},
booktitle={Proceedings of the International Conference on Natural Resources and Sustainable Development - Volume 1: ICNRSD,},
year={2018},
pages={149-152},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009899300002480},
isbn={978-989-758-543-2},
}

in EndNote Style

TY - CONF

JO - Proceedings of the International Conference on Natural Resources and Sustainable Development - Volume 1: ICNRSD,
TI - The Effect of Composite Flour of Wheat, Durian Sheed and Purple Sweet Potato on Muffin’s Quality
SN - 978-989-758-543-2
AU - Simanjuntak F.
AU - Nainggolan R.
AU - Nurminah M.
PY - 2018
SP - 149
EP - 152
DO - 10.5220/0009899300002480