Abstract:
This study was conducted in order to determine the effect of the incorporation of the
'petai' (Par'/da Speciosa hassk) to the properties of Chinese Steamed Bread (CSB). PSP
flour actually one of the product that can be produced from P. Speciosa and had a
potential to substitute wheat flour because it is high in diet fiber, antioxidant, and vitamin.
In this study, P. Speciosa flour (PSP) was produced, followed by production of Chinese
steamed bread that was incorporated with the highly fiber content of flour. In the Chinese
steamed bread production, standard wheat flour was been substitute with the PSP flour.
Once the Chinese steamed bread were finished, proximate analysis, quality assessment
and sensory evaluation were conducted. Range of proximate composition of the Chinese
steamed bread samples were moisture content (20.450%-25.365%), protein content
(4.795%- 7.395%), fat content (2.125%-4.390%), fiber content (l.470%- 4.850%) and ash
content (0.41%- 0.755%). Chinese steamed bread that incorporated with the PSP flour
have the colour more darker than the CSB that used the wheat flour, because it have
positive value for whiteness. CSB that incorporated with the PSP flour was most
acceptable in most (color, odor, hardness, elasticity, chewiness and overall acceptance) in
terms of panelist acceptance.
