Record Details

Pengujian Organoleptik Kulit Pangsit Dengan Penambahan Bubuk Tulang Ayam dalam Tiga Konsentrasi Berbeda

Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian

View Archive Info
 
 
Field Value
 
Title Pengujian Organoleptik Kulit Pangsit Dengan Penambahan Bubuk Tulang Ayam dalam Tiga Konsentrasi Berbeda
 
Creator Sondak, Michael Ricky
 
Subject organoleptic test, skin, wonton, chicken bone powder
 
Description The purpose of this research is to determine chicken bone powder can be utilized as an additional material for making wonton skin. Organoleptic test held by using three repetition with different concentration each. Organoleptic test focused on 30 different panelists to determine which sample was the best and preferred by the panelists. To collect organoleptic test data, questionnaires were distributed using a hedonic scale. This test focused on organoleptic appeal factors such as colour, aroma, taste and texture. There are 4 concentration used on this research: 0% (no addition of chicken bone powder), 10%, 20% and 30%. ANOVA used to find out which sample the panelists liked the most. Based on the ANOVA test, the wonton skin product using the most preferred chicken bone powder with a 10% addition which has the brown colour, similar aroma with general wonton skin, savoury taste and crunchy texture.
Keywords: organoleptic test, skin, wonton, chicken bone powder
 
Publisher Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan
 
Date 2022-04-03
 
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/2592
10.35891/tp.v13i1.2592
 
Source 2597-436X
2087-9679
10.35891/tp.v13i1
 
Language eng
 
Relation https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2592/2093
 
Rights Copyright (c) 2022 Michael Ricky Sondak
https://creativecommons.org/licenses/by/4.0