MAKING OF VEGETABLE FLOUR FOR BREAD PRODUCTS

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Gurid Mulyo
M Dawam Jamil

Abstract

Indonesia is becoming an emergency for consumption of vegetables and fruit. Every year the consumption of vegetables continues to decline. Efforts are needed to vary the shape of vegetables in order to increase vegetable intake. One of the aims of this research is to make the right balance for a bakery product. The method used is experimental. The balance between cassava flour and Moringa leaves is 75%:25%, 50%:50%, and 25%:75%. The result turns out that this balance can be used as a mixture for making bread. In terms of color, it turns out that Formula 3 is preferred, namely 25% cassava flour and 75% Moringa leaves. These results should be developed for trials of other products such as martabak. Other organoleptic tests should be added for better overall results.

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Section
Proceeding


Author Biography

Gurid Mulyo, Poltekkes Kemenkes Bandung

Pendidikan :

1. Akademi Gizi Jakarta (d3)

2. FKM Unair (S1)

3.Clinical Nutrition

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