Kajian Formulasi dan Proses Pemanggangan Roti Manis Kaya Karotenoida dengan Substitusi Tepung Ubi Jalar (Ipomoea batatas L.) dan Minyak Sawit

Abstract

Sweet Bread is a kind of food which is very popular food in many area of Indonesia. The substitu~ tion of wheat flour and shortening with sweet potato flour and palm oil respectively is believed to give contribution to the vitamin A deficiency prevention. The maximum level of substitutions, were 20 % for sweet potato flour and 50% for palm oil. Optimum baking condition for minimizing carotenoids loss was 325 of for 15 minutes. Our sensory analysis indicated that the resulted sweet bread were acceptable (3.75 - 4.45 out of 6 hedonic scales). Formulated sweet bread obtained was rich in carotenoids, in which theirs total carotenoids and c\-carotene contact was 89.00 - 170.23 ppm and 11.9 -58.09 ppm. As a source of vitamin A, consumption of 34.5 gr and 100.7 gr per day of the best formulated sweet bread obtained will contribute to 100% RDI of vitamin A for children and adults respectively.