Analisis Keseragaman Pori Berdasarkan Uji Hedonik Pada Roti Sourdough Pisang dan Mocaf

Sourdough bread is a type of that naturally made using natural yeast or so-called sourdough. Banana flour and mocaf are types processed from local raw materials which quite abundantly available in Indonesia. can be used as substitutes making bread, because these two have good nutritional content. This study aims to determine the effect percentage on uniformity pores sourdough breadbased hedonic test. was designed with non-factorial completely randomized design (CRD) 1 factor, namely concentration banana consisting 3 (three) levels, 17%, 20% 23%. Each repeated 6 times obtain 18 experimental units. The data were analyzed by analysis variance if treatment had an variables, it continued Duncan's results showed significant resulting bread. less use mocaf, higher level panelists' assessment produced.Kata kunci : Tepung Pisang, Mocaf, Roti Sourdough, Keseragaman pori