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KARAKTERISTIK ORGANOLEPTIK DODOL UBI JALAR (Ipomoea batatas L.) TERHADAP DODOL BUAH-BUAHAN

Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian

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Title KARAKTERISTIK ORGANOLEPTIK DODOL UBI JALAR (Ipomoea batatas L.) TERHADAP DODOL BUAH-BUAHAN
 
Creator Utomo, Deny
 
Subject dodol of sweet potato
dodol of fruits
 
Description Sweet potato is one of the most important economic plants in the world, because it is rich in antioxidants. Processing sweet potatoes into dodol can increase the economic value of plants to food security, nutrition, increase in income and increase the welfare of farmers The purpose of this study was to determine the organoleptic characteristics of dodol products in three flavors. Organoleptic test using the Friedman Test with α = 0.05 and determining the best treatment using the index of effectiveness. The results showed that the best organoleptic test was obtained from sweet potato dodol products with a product value of 0.610 with a mean value of panelists' preference for taste of 4.40; color of 3.92 and aroma of 2.48.
 
Publisher Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan
 
Date 2019-03-31
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/1482
10.35891/tp.v10i1.1482
 
Source 2597-436X
2087-9679
10.35891/tp.v10i1
 
Language eng
 
Relation https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/1482/1234
 
Rights Copyright (c) 2019 Deny Utomo
http://creativecommons.org/licenses/by/4.0