Karakteristik Fisikokimia dan Sensoris Pada Roti Tawar Bebas Gluten Berbasis Tepung Mocaf Dengan Substitusi Tepung Biji Mangga Arum Manis (Mangifera indica L.)

Abstract Gluten-free white bread not contain gluten, can consume for people with gluten intolerance. Mocaf is often used as an alternative flour in gluten-free bread but low in protein and bioactive compounds, necessitating the addition of arum manis mango seed flour. This study aims to determine the effect of substituting arum manis mango seed flour on the physicochemical and sensory characteristics of mocaf based gluten-free white bread and obtain the best characteristics of gluten-free white bread. This study used a completely randomized design with mocaf flour treatment and mango seed flour substitution at 5 levels: 100:0; 90:10; 80:20; 70:30; and 60:40, each repeated 3 times resulting 15 experimental units. The data were analyzed by variance analysis followed by Duncan's Multiple Range Test. The results showed that the substitution of arum manis mango seed flour significantly effected (P