Improving The Quality Of Bread Using Cassava Flour Substitution And α-Amylase

Bread in Indonesia generally used wheat flour as basic material that up to now as import flour. Cassava flour can be used as wheat flour alternative for substitution. To increase the quality of bread using cassava flour substitution, this research was aimed to improve the quality of bread using cassava flour substitution and α-amylase. Variables used were wheat and cassava flour with comparison: 100:0, 95:5, 90:10,85:15 and α-amylase with concentration: 0, 0.5, 1.0, 1.5 persen, respectively. The contens of water, ash, protein, carbohydrate and salt were determinated by modified AOAC method. The pH of bread dough was measured and α-amylase activities were determined by Iodine method. The dough and substituted-bread volumes were measured, and organoleptic tests were conducted by trained 20 panelists. Statistical analysis used factorial completely randomized experimental design (FCRD). The results show that the highest values of water, ash, protein and carbohydrate were found in bread of A4B2 (25.13 persen), A1B1 (0.97 persen), A1B2 (8.62 persen), A4B2 (47.89 persen), sequentially (P<0.05). A2B4 was bread with the best organoleptic value and biggest volume than the others with nutritional contents of water (25.10 persen), ash (0.87 persen), protein (7.98 persen), carbohydrate (46.89 persen) and salt (2.17 persen). The values of these nutritional contents was in scope of bread SNI standard. Cassava flour substitution and α-amylase affected significantly to organoleptic values of bread produced (P<0.05). The α-amylase activities of all treated bread weren’t significantly different (P<0.05). Based on volumes of bread dough and bread as well as organoleptic tests, the best bread is A2B4 (95 persen wheat flour using 5 persen cassava flour and 1.5 persen α-amylase)Key words: α-amylase, wheat, cassava, flour, bread, quality Jurnal Teknologi Indonesia 2016; 39 (3): 127-136