Characteristics of Bread with The Substitution of Fermented Purple Yam Flour (Dioscorea alata)

Ulyarti Ulyarti(1*), Mursyid Mursyid(2), Lavlinesia Lavlinesia(3), Iqbal Ridho Juliandri(4), Nazarudin Nazarudin(5)

(1) Department of Agricultural Technology, Faculty of Agriculture, University of Jambi, Jambi 36361
(2) Department of Agricultural Technology, Faculty of Agriculture, University of Jambi, Jambi 36361
(3) Department of Agricultural Technology, Faculty of Agriculture, University of Jambi, Jambi 36361
(4) Department of Agricultural Technology, Faculty of Agriculture, University of Jambi, Jambi 36361
(5) Department of Agricultural Technology, Faculty of Agriculture, University of Jambi, Jambi 36361
(*) Corresponding Author


Fermented purple yam flour is known to have high swelling power, which is capable of improving its ability as a substitute for wheat flour in bread production. Therefore, this study aimed to determine the effect of the substitution of wheat flour with fermented purple yam flour (FF), at 0%, 10%, 15%, 20%, 25%, and 30% concentrations on the physical, chemical, and sensory characteristics of bread. The result showed that FF concentration has no significant effect on the moisture content, specific loaf volume, hedonic aroma, and taste but significantly affected porosity, anthocyanin content, antioxidant activity, hedonic color, texture, and overall acceptance of the bread. Furthermore, the best treatment obtained was at the 25% substitution level, which produced bread with 29.30% moisture content, 27.18% porosity, 3.06 cm 3 /g specific loaf volume, and 5.30 mg/g anthocyanin. It also produced 61.03% antioxidant activity, color 3.88, texture 4.00, taste 3.92, and overall acceptance 4.00 (Likes). The maximum substitution rate of fermented purple yam flour was 25%.


Antioxidant; bread; fermented purple yam flour; porosity; specific loaf volume

Full Text:



Aini, N., Wijonarko, G., & Sustriawan, B. (2016). Sifat fisik, kimia dan fungsional tepung jagung yang diproses melalui fermentasi. Agritech, 36(2).

Akubor, P. (2013). Effect of ascorbic acid and citric acid treatments on the functional and sensory properties of yam flour. International Journal of Agricultural Policy and Research, 1(4), 103-108.

Amandikwa, C., Iwe, M. O., Uzomah, A., & Olawuni, A. I. (2015). Physico-chemical properties of wheat-yam flour composite bread. Nigerian Food Journal, 33(1), 12-17.

AOAC. (1995). Official methods of analysis 16th Ed. Association of official analytical chemists. Washington DC, USA.

Cavalcanti, R. N., Santos, D. T., & Meireles, M. A. A. (2011). Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview. Food Research International, 44(2), 499-509.

Cordeiro, T., Fernandes, I., Pinho, O., Calhau, C., Mateus, N., & Faria, A. (2021). Anthocyanin content in raspberry and elderberry: The impact of cooking and recipe composition. International Journal of Gastronomy and Food Science, 24.

Ilowefah, M., Chinma, C., Bakar, J., Ghazali, H. M., Muhammad, K., & Makeri, M. (2014). Fermented Brown rice flour is a functional food ingredient. Foods, 3(1), 149-159.

Imanningsih, N., Muchtadi, D., Wresdiyati, T., & Komari. (2013). Acidic soaking and steam blanching retain anthocyanins and polyphenols in purple Dioscorea alata flour. Jurnal Teknologi dan Industri Pangan, 24(2), 121-128.

Jideani, V. A., & Onwubali, F. C. (2009). Optimization of wheat-sprouted soybean flour bread using response surface methodology. African Journal of Biotechnology, 8(22), 6364-6373.

Justicia, A., Liviawaty, E., & Hamdani, H. (2012). Fortifikasi Tepung tulang nila merah kesukaan sampel panelis dengan pisang tepung sebagai sumber kalsium terhadap tingkat kesukaan roti tawar. Jurnal Perikanan dan Kelautan, 3(4), 17-27.

Kurniawan, C., Waluyo, T. B., & Sebayang, P. (2011). Analisis Ukuran Partikel Menggunakan Free Software Image-J. Paper presented at the Seminar Nasional Fisika, Serpong.

Lavlinesia, Ulyarti, Yulia, A., Francisca, I., & Purnawati, Z. (2019). Comparative analysis of flour properties of Dioscorea alata tuber and its utilization on wet noodle. Indonesian Food Science Technology Journal, 1(2), 70-75.

Marti, A., Marengo, M., Bonomi, F., Casiraghi, M. C., Franzetti, L., Pagani, M. A., & Iametti, S. (2017). Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread. Lwt, 78, 296-302.

Molyneux, P. (2004). The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J. Sci. Technol., 26(2), 211-219.

Monthe, O. C., Grosmaire, L., Nguimbou, R. M., Dahdouh, L., Ricci, J., Tran, T., & Ndjouenkeu, R. (2019). Rheological and textural properties of gluten-free doughs and breads based on fermented cassava, sweet potato and sorghum mixed flours. Lwt, 101, 575-582.

Ohimain, E. I. (2014). The prospects and challenges of cassava inclusion in wheat bread policy in Nigeria. International Journal of Science, Technology and Society, 2(1).

Shen, Y., Tebben, L., Chen, G., & Li, Y. (2018). Effect of amino acids on Maillard reaction product formation and total antioxidant capacity in white pan bread. International Journal of Food Science & Technology, 54(4), 1372-1380.

Shrivastava, C., & Chakraborty, S. (2018). Bread from wheat flour partially replaced by fermented chickpea flour: Optimizing the formulation and fuzzy analysis of sensory data. Lwt, 90, 215-223.

Ulyarti, & Nazarudin. (2022). Indonesia Patent No. Pendaftaran S00202200105.

Ulyarti, Nazarudin, & Lisani. (2019). Optimization of anthocyanin content in uwi flour (Dioscorea alata) using response surface methodology. Indonesian Food Science Technology Journal, 1(2), 61-64.

Ulyarti, Surhaini, Wahyuni, Y. S., & Nazarudin. (2022). Sifat fisiko-kimiawi dan fungsional tepung uwi (Dioscorea spp.) yang dimodifikasi menggunakan cairan sauerkraut. Jurnal Teknologi Pertanian Universitas Brawijaya, 23(1), 73-88.

Ulyarti, Yulia, A., Nazarudin, Armando, Y., & Erawaty, L. (2021). Functional Properties of purple water yam flour modified by Lactobacillus plantarum. Makara Journal of Science, 25(1).

Winarti, C., Sunarti, T. C., & Richana, N. (2011). Produksi dan aplikasi pati nanopartikel. Buletin Teknologi Pascapanen Pertanian, 7(2), 104-114.

Xin, T., Tang, S., Su, T., Huang, Z., Huang, F., Zhang, R., Dong, L., Deng, M., Shen, Y., & Su, D. (2022). Impact of replacing wheat flour with lychee juice by-products on bread quality characteristics and microstructure. Lwt, 165.


Article Metrics

Abstract views : 306 | views : 441


  • There are currently no refbacks.

Copyright (c) 2023 ULYARTI ulyarti, Mursyid Mursyid, Lavlinesia Lavlinesia, Iqbal Ridho Juliandri, Nazarudin Nazarudin

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats