PENGARUH TEKNIK MENGADUK ADONAN TERHADAP KUALITAS ROTI TAWAR

Abstract

This study aims to analyze the influence of dough mixing techniques on the
quality of fresh bread which includes external quality and internal quality. This
type of research is a true experiment conducted in August 2016 and located in the
Culinary workshop. Types of data are primary data sourced from 5 expert
panelists by answering the organoleptic test format. Data were analyzed by using
independent sample t test. The results showed that there were significant effects of
both techniques, on the external quality of bread (volume, neat shape, rectangular
shape 8 cmx 10 cm, and color), t count> t table. It means Ha accepted and on the
internal quality of fresh bread (texture, aroma, and taste) t arithmetic> t table.
The best results based on the organoleptic test are found in X2 manual stirring
technique because t count> t table (2.357, 2.546, 2.530, 3.286, 3, 536, 2. 887,
3.647, 3.780, 4.333, 2.846, 2.357, 2.667> 2.30 ).
Keywords: Mixing Technique, Quality, Fresh Bread