The Effect Of How To Make Sweet Potato Flour And Comparison Of The Amount Of Sweet Potato Flour With Flour On The Quality Of White Bread

Feb 28, 2025 by ADMIN 137 views

Introduction

Tawar bread, a staple food that is popular with many people, can now be transformed with additional natural ingredients that are rich in benefits: Sweet potatoes. This study aims to explore the effect of how to make sweet potato flour and comparison of the amount with flour on the quality of white bread. The research method used is a complete factorial random design, testing the combination of each method of making flour and the mixture ratio.

Background

Sweet potatoes are a rich source of fiber, antioxidants, and other nutrients that can be beneficial for human health. In recent years, there has been a growing interest in using sweet potatoes as an alternative raw material for healthy bread. However, the quality of sweet potato flour and its effect on the quality of white bread are still not well understood. This study aims to fill this knowledge gap by examining the effect of how to make sweet potato flour and comparison of the amount with flour on the quality of white bread.

Methodology

This study used a complete factorial random design to test the combination of each method of making flour and the mixture ratio. The four methods of making flour used were:

Direct Milling: This method involves milling sweet potatoes into flour without any additional processing.
Wanting for 12 hours: This method involves milling sweet potatoes into flour after they have been left to sit for 12 hours.
Wanting for 18 hours: This method involves milling sweet potatoes into flour after they have been left to sit for 18 hours.
Wanting for 24 hours: This method involves milling sweet potatoes into flour after they have been left to sit for 24 hours.

The four mixture ratios used were:

0:100: This ratio involves using no sweet potato flour and 100% wheat flour.
10:90: This ratio involves using 10% sweet potato flour and 90% wheat flour.
20:80: This ratio involves using 20% sweet potato flour and 80% wheat flour.
30:70: This ratio involves using 30% sweet potato flour and 70% wheat flour.

Parameters Assessed

The parameters assessed in this study included:

Volume of Bread: This factor indicates the success rate of the fermentation process and the texture of the bread produced.
Fragility Level: This factor indicates how easy the white bread is to break when bitten.
Bread Color: This factor indicates the color of the bread, which is influenced by the carotenoid content in sweet potatoes.
Bread Taste: This factor indicates the taste of the white bread, which is influenced by the sweet potato flour.

Results and Discussion

The results of this study will reveal the method of making the best sweet potato flour and the ideal mixed ratio for producing optimal quality bread. The study found that the method of making flour and the mixture ratio had a significant effect on the quality of white bread. The results showed that the direct milling method produced the best quality sweet potato flour, while the 20:80 ratio produced the best quality white bread.

Conclusion

This study provides scientific information about the quality of white bread and opens opportunities for the development of healthy and innovative food products. Sweet potatoes, which are rich in fiber and antioxidants, can be an alternative raw material for healthy bread. This research can be an inspiration for business actors to create delicious and nutritious sweet potato-based bread products. In addition, this research can also be a source of knowledge for the community to understand how to process sweet potatoes into more valuable food products.

Recommendations

Based on the results of this study, the following recommendations are made:

Use direct milling method: The direct milling method produced the best quality sweet potato flour.
Use 20:80 ratio: The 20:80 ratio produced the best quality white bread.
Increase the use of sweet potatoes: Sweet potatoes are a rich source of fiber and antioxidants, and can be an alternative raw material for healthy bread.

Limitations

This study has several limitations, including:

Limited sample size: The study only tested a limited number of samples.
Limited parameters assessed: The study only assessed a limited number of parameters.

Future Research Directions

Future research directions include:

Investigating the effect of other processing methods: Investigating the effect of other processing methods, such as steaming or boiling, on the quality of sweet potato flour.
Investigating the effect of other mixture ratios: Investigating the effect of other mixture ratios, such as 30:70 or 40:60, on the quality of white bread.
Investigating the effect of other parameters: Investigating the effect of other parameters, such as temperature and humidity, on the quality of white bread.

Q: What is the purpose of this study?

A: The purpose of this study is to explore the effect of how to make sweet potato flour and comparison of the amount with flour on the quality of white bread.

Q: What methods of making flour were used in this study?

A: The four methods of making flour used in this study were:

Direct Milling: This method involves milling sweet potatoes into flour without any additional processing.
Wanting for 12 hours: This method involves milling sweet potatoes into flour after they have been left to sit for 12 hours.
Wanting for 18 hours: This method involves milling sweet potatoes into flour after they have been left to sit for 18 hours.
Wanting for 24 hours: This method involves milling sweet potatoes into flour after they have been left to sit for 24 hours.

Q: What mixture ratios were used in this study?

A: The four mixture ratios used in this study were:

0:100: This ratio involves using no sweet potato flour and 100% wheat flour.
10:90: This ratio involves using 10% sweet potato flour and 90% wheat flour.
20:80: This ratio involves using 20% sweet potato flour and 80% wheat flour.
30:70: This ratio involves using 30% sweet potato flour and 70% wheat flour.

Q: What parameters were assessed in this study?

A: The parameters assessed in this study included:

Volume of Bread: This factor indicates the success rate of the fermentation process and the texture of the bread produced.
Fragility Level: This factor indicates how easy the white bread is to break when bitten.
Bread Color: This factor indicates the color of the bread, which is influenced by the carotenoid content in sweet potatoes.
Bread Taste: This factor indicates the taste of the white bread, which is influenced by the sweet potato flour.

Q: What were the results of this study?

A: The results of this study showed that the method of making flour and the mixture ratio had a significant effect on the quality of white bread. The direct milling method produced the best quality sweet potato flour, while the 20:80 ratio produced the best quality white bread.

Q: What are the implications of this study?

A: The implications of this study are that sweet potatoes can be used as an alternative raw material for healthy bread. The study also provides scientific information about the quality of white bread and opens opportunities for the development of healthy and innovative food products.

Q: What are the limitations of this study?

A: The limitations of this study include:

Limited sample size: The study only tested a limited number of samples.
Limited parameters assessed: The study only assessed a limited number of parameters.

Q: What are the future research directions?

A: Future research directions include:

Investigating the effect of other processing methods: Investigating the effect of other processing methods, such as steaming or boiling, on the quality of sweet potato flour.
Investigating the effect of other mixture ratios: Investigating the effect of other mixture ratios, such as 30:70 or 40:60, on the quality of white bread.
Investigating the effect of other parameters: Investigating the effect of other parameters, such as temperature and humidity, on the quality of white bread.