SUBSTITUSI TEPUNG BIJI ALPUKAT (Persea americana Mill.) DAN KONSENTRASI RAGI INSTAN YANG BERBEDA TERHADAP MUTU KIMIA DAN ORGANOLEPTIK ROTI MANIS
Avocado seed was an organic waste that is used as flour. Along with the development of science and technology, various sweet bread processing innovations have emerged, one of which was by using avocado seed flour as a leavening agent, namely instant yeast. The purpose of this study was to determine the exact concentration of instant yeast substituted for avocado seed flour which could produce good chemical and organoleptic quality of sweet bread. This study used a completely randomized design (CRD) which was arranged in a factorial manner and each factor consisted of three levels. The first factor was the substitution of avocado seed flour at a level of 15:20:25 g and the second factor was the concentration of instant yeast at a level of 2:4:6 g, each treatment was repeated three times. The chemical analysis tested was moisture content, ash content, crude fiber content, total sugar content and fat content. The organoleptic test was carried out using a hedonic / favorite test which included color, scent, taste, and tenderness. The T3R3 treatment, namely substitution of 25 g of avocado seed flour with 6 g of instant yeast concentration, was the best treatment with the highest yield value (NH) of 0,61 with the research variable criteria being crude fiber content = 11,98%, color = 5,6 (like), total sugar content = 11,93 %, scent = 6,1 (like), fat content = 0,91 %, tenderness = 4,5 (rather like), taste = 5,3 (rather like), water content = 16,72 % and ash content = 1,96 %.
Keywords: avocado seed flour; sweet bread; instant yeast