Penelitian ini bertujuan untuk menghasilkan roti tawar dari tepung Tersulaku (terigu,sukun dan labu kuning) sekaligus menganalisis nilai gizi tepung Tersulaku. Tepung sukun sebagai subtitusi dan tepung labu kuning sebagai bahan fortifikasi. Analisis kadar gizi tepung tersulaku meliputi pengukuran kadar air, kadar abu, kadar serat kasar, kadar lemak, kadar karbohidrat, kadar protein dan β-karoten. Data penelitian dianalisis menggunakan Rancangan Acak Kelompok (RAK) dengan 6 perlakuan dan 4 kali ulangan, sebagai perlakuan adalah konsentrasi penambahan tepung labu kuning yaitu 0% (kontrol), 5%, 10%, 15%, 20%, dan 25% (b/b) dan sebagai ulangan adalah waktu analisis. Hasil penelitian menunjukkan bahwa pada penambahan tepung labu kuning dengan konsentrasi 25% dapat menghasilkan nilai gizi yang optimal dengan kadar air 13,0%; kadar abu 2,55± 0,17%; kadar serat kasar 4,39 ± 0,29%; kadar lemak 2,35 ± 0,29%; kadar protein 12,30 ± 0,65%; karbohidrat 49,86 ± 2,36% dan β-karoten 15,86 ± 0,98 µg/g. Produk roti tawar dari subtitusi tepung komposit (terigu dan sukun) yang paling disukai oleh panelis adalah 15%.

The aims of this research wereto produce bread made of Tersulaku flour (wheat flour, breadfruit and pumpkin) and to analyze the nutritionalvalue of Tersulaku flour. Breadfruit flour as substitution flour and pumpkin flour as of fortification flour. Analysis of nutritional value of the Tersulaku flour includes moisture content, of ash content, coarse fibre content, fat content, carbohydrate content, protein content and β-carotene content. Data were analyzed using Random Design Group (RDG) with 6 treatments and 4 replications, and as treatment was the addition concentration ofpumpkin flour that were 0% (as control), 5%, 10%, 15%, 20%, and 25% (b/b) and a replication was the times of analysis The results showed that the addition of pumpkin flour with concentration of 25% could produced optimal nutritional value with moisture content 13.0%; the ash content of 2.55 ± 0.17%; coarse fiber content of 4.39 ± 0,29%; fat content of 2.35 ± 0,29%; protein content of 12.30 ± 0.65%; carbohydrate of 49.86 ± 2.36% and β-karoten 15,86 ± 0,98 µg/g. The most bread of composit flour (wheat flour and breadfruit flour) that panelist like was 15 %.