Use of Suweg (Amorphopallus campanulatus )Tuber Flour Substitute bread flour on the quality of sweet bread

Healthy food is that rich in fiber, therefore this study was conducted to see the difference making of sweet bread by substituting wheat flour Suweg tuber which believed be higher fiber and better, besides treatment add CMC concentration manufacture bread. The Objective obtain best substitution effect terms nutritional value quality determine This used a completely randomized design (CRD) method with two factorials. Factor I ratio (T) consisting 5 levels, namely T0 = 200: 0, T1 180: 20, T2 160: 30, T3 140: 60, T4 120: 80. II (C) consists 3 C1 0.37, C2 0.75, C3 1.12. Observational parameter tests carried out were color organoleptic tests, texture flavour taste expansion volume, water content, ash fat protein content. results showed had very significant (p<0.01) on organoleptic, dough volume expansion, moisture content crude while