Physicochemical characteristics of donuts from composite flour (modified sukun, sweet poultry, mocaf, saga seeds)

Abstract

Abstract This research aims to determine the composite flour formulation from modified breadfruit flour, purple sweet potato flour, mocaf and saga seed flour in making good quality donuts. The analysis was carried out using a non factorial complete randomized design, donut with composite flour formulation (modified breadfruit flour, purple sweet potato flour, mocaf and saga seed flour) (P): 10%: 40%: 50%: 0%, 15%: 35%: 45%: 5%, 20 %: 30%: 40%: 10%, 25%: 25%: 35%: 15%, 100% purple sweet potato flour, 100% mocaf, 100% modified breadfruit flour, and 100% wheat flour had a very significant influence on protein content, crude fiber content, fat content, specific volume and L. The final results of the study showed that the formulation of composite flour (modified breadfruit) purple sweet potato, mocaf and saga seeds) (25%: 25%: 35%: 15%) produce the best quality donuts.