Physicochemical, Functional and Sensory Characteristics of Prebiotic Bread Making from Banggai Yam Starch Modified with Sodium Trimethaphospate

Banggai yam starch is derived from the Banggai yam plant, an endemic species of Banggai Regency, Central Sulawesi Province, Indonesia. Locally, this starch is commonly processed into various foods such as chips and staple dishes. In addition to being a carbohydrate source, Banggai yam starch also contains protein, fat, and minerals. This study aimed to determine the optimal concentration of Banggai yam starch modified with Sodium Trimetaphosphate (STMP) on the physicochemical, functional, and sensory properties of prebiotic bread. The research employed a Completely Randomized Design (CRD) with one factor STMP modified Banggai yam starch concentration—at four levels (0%, 15%, 30%, and 40%) with four replications, resulting in 16 experimental units. The results showed that the modification significantly affected several parameters, including degree of development, oven spring, weight, oil holding capacity (OHC), water holding capacity (WHC), swelling power, and sensory attributes (texture, color, aroma, taste, and overall liking). The 40% concentration produced the best results, with a degree of development of 46.06%, oven spring of 0.78, weight of 36.26 g, WHC of 2.72 g/g, OHC of 2.85 g/g, moisture content of 9.28%, ash content of 0.79%, swelling power of 4.84 g/g, solubility of 10.52%, and sensory scores for color (5.3), texture (5.90), aroma (5.43), taste (5.78), and overall liking (5.62), indicating good panelist acceptance.