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Karakteristik organoleptik pada produk olahan stik biji nangka

Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian

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Title Karakteristik organoleptik pada produk olahan stik biji nangka
 
Creator Hastuti, Ningrum Dwi
 
Subject flour
jackfruit seeds
sticks
 
Description Jackfruit seeds have high nutritional content such as carbohydrates, and protein, so they can be used as potential food. Processing jackfruit seeds into food products is one form of business utilizing jackfruit seed waste as an alternative to adding new food sources. The purpose of this study was to determine the organoleptic characteristics of jackfruit seed stick products. Organoleptic test using Friedman Test with α = 0.05 and determining the best treatment using the effectiveness index. The results showed that the best organoleptic test was obtained from jackfruit seed stick products with a product value of 0.610 with a mean value of the panelists' preference for taste of 4.40; color of 3.92 and flavour of 2.48
 
Publisher Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan
 
Date 2020-02-13
 
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/1882
10.35891/tp.v11i1.1882
 
Source 2597-436X
2087-9679
10.35891/tp.v11i1
 
Language eng
 
Relation https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/1882/1476
 
Rights Copyright (c) 2020 Ningrum Dwi Hastuti
https://creativecommons.org/licenses/by/4.0