KARAKTERISTIK SENSORIS ROTI MANIS BERBASIS TEPUNG KOMPOSIT YANG DIFORTIFIKASI RUMPUT LAUT

Abstrak

The experiment of Characteristics Sensoric of  Sweet Bread on Composite Fl our
Bases That Fortification by Seaweed was conducted at Food Technology Laboratory of Politani Negeri Kupang. The objective of the research are to get good comparison between composite flour and seaweed flour to produce good sensoric of sweet bread. The experiment was used RCBD design with factorial pattern.  The factors were composite flour (0%, 10%, 20% and 30%), seaweed flour  (0%, 5% and 10%) and 3 time replications. The seaweed cultivar used for fortification was Eucheuma cotonii. The respons were  observed sensoric evaluation. The data varians was evaluated and continued by DMRT test. The result showed that the sensoric respons were (a) The panelist still interested on grain/cell colour, aroma, and flavour of sweet bread made of  composite flour until 10% (b) The most of panelist interest on the texture (the soften) of sweet bread  made of wheat flour base, (c) Fortification 5% and 10% of seaweed to the dough has a little affect of panelist interest to sweet bread. The prosfect sweet bread  was the bread made of composite flour 10% and fortification  of seaweed flour 10% has  good quality. Key Words: fortification, composite flours, sensoric.