SUBTITUSI TEPUNG UBI JALAR DALAM PEMBUATAN BOLU GULUNG
Making rollscakewithsweetpotatofloursubstitution hasbeen done.Thisstudyaimedto analyzethelevelofpanelistpreferenceforcolor,flavorandtextureofsweetpotatorollscake.Thisstudyusedavariationofthetreatmentformulationsflourand sweetpotatowiththreetreatments,iecomparisonofsweetpotatoflour:wheatflour750grams...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Unived Press
2015-11-01
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| Series: | Agritepa |
| Online Access: | https://jurnal.unived.ac.id/index.php/agritepa/article/view/106 |
| _version_ | 1797334315295571968 |
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| author | Anton Ramadhan Ketra Okta Wulandra |
| author_facet | Anton Ramadhan Ketra Okta Wulandra |
| author_sort | Anton Ramadhan Ketra |
| collection | DOAJ |
| description | Making rollscakewithsweetpotatofloursubstitution hasbeen done.Thisstudyaimedto analyzethelevelofpanelistpreferenceforcolor,flavorandtextureofsweetpotatorollscake.Thisstudyusedavariationofthetreatmentformulationsflourand sweetpotatowiththreetreatments,iecomparisonofsweetpotatoflour:wheatflour750grams:250grams ;500grams:500grams;250grams:750grams.Parametersmeasuredwerepanelistspreferencelevelofthecolor,flavorandtexture.Theresultsshowedthatthesweetpotatoflourrollsinlikemostconsumersistheformulationofsweetpotatoflour500gramsand 500gramsofwheatflour.
Keywords:rollscake,flour,sweetpotatoflour
Making rolls cake with sweet potato flour substitution has been done . This study aimed to
analyze the level of panelist preference for color , flavor and texture of sweet potato rolls
cake. This study used a variation of the treatment formulations flour and sweet potato with
three treatments, ie comparison of sweet potato flour : wheat flour 750 grams : 250 grams
; 500 grams : 500 grams ; 250 grams : 750 grams . Parameters measured were panelists
preference level of the color, flavor and texture . The results showed that the sweet potato
flour rolls in like most consumers is the formulation of sweet potato flour 500 grams and
500 grams of wheat flour .
Keywords : rolls cake , flour , sweet potato flour |
| first_indexed | 2024-03-08T08:19:02Z |
| format | Article |
| id | doaj.art-0fa6f9a7e97c4982b8d6907fca5c1ef3 |
| institution | Directory Open Access Journal |
| issn | 2407-1315 2722-1881 |
| language | English |
| last_indexed | 2024-03-08T08:19:02Z |
| publishDate | 2015-11-01 |
| publisher | Unived Press |
| record_format | Article |
| series | Agritepa |
| spelling | doaj.art-0fa6f9a7e97c4982b8d6907fca5c1ef32024-02-02T06:27:36ZengUnived PressAgritepa2407-13152722-18812015-11-012110.37676/agritepa.v2i1.106106SUBTITUSI TEPUNG UBI JALAR DALAM PEMBUATAN BOLU GULUNGAnton Ramadhan KetraOkta WulandraMaking rollscakewithsweetpotatofloursubstitution hasbeen done.Thisstudyaimedto analyzethelevelofpanelistpreferenceforcolor,flavorandtextureofsweetpotatorollscake.Thisstudyusedavariationofthetreatmentformulationsflourand sweetpotatowiththreetreatments,iecomparisonofsweetpotatoflour:wheatflour750grams:250grams ;500grams:500grams;250grams:750grams.Parametersmeasuredwerepanelistspreferencelevelofthecolor,flavorandtexture.Theresultsshowedthatthesweetpotatoflourrollsinlikemostconsumersistheformulationofsweetpotatoflour500gramsand 500gramsofwheatflour. Keywords:rollscake,flour,sweetpotatoflour Making rolls cake with sweet potato flour substitution has been done . This study aimed to analyze the level of panelist preference for color , flavor and texture of sweet potato rolls cake. This study used a variation of the treatment formulations flour and sweet potato with three treatments, ie comparison of sweet potato flour : wheat flour 750 grams : 250 grams ; 500 grams : 500 grams ; 250 grams : 750 grams . Parameters measured were panelists preference level of the color, flavor and texture . The results showed that the sweet potato flour rolls in like most consumers is the formulation of sweet potato flour 500 grams and 500 grams of wheat flour . Keywords : rolls cake , flour , sweet potato flourhttps://jurnal.unived.ac.id/index.php/agritepa/article/view/106 |
| spellingShingle | Anton Ramadhan Ketra Okta Wulandra SUBTITUSI TEPUNG UBI JALAR DALAM PEMBUATAN BOLU GULUNG Agritepa |
| title | SUBTITUSI TEPUNG UBI JALAR DALAM PEMBUATAN BOLU GULUNG |
| title_full | SUBTITUSI TEPUNG UBI JALAR DALAM PEMBUATAN BOLU GULUNG |
| title_fullStr | SUBTITUSI TEPUNG UBI JALAR DALAM PEMBUATAN BOLU GULUNG |
| title_full_unstemmed | SUBTITUSI TEPUNG UBI JALAR DALAM PEMBUATAN BOLU GULUNG |
| title_short | SUBTITUSI TEPUNG UBI JALAR DALAM PEMBUATAN BOLU GULUNG |
| title_sort | subtitusi tepung ubi jalar dalam pembuatan bolu gulung |
| url | https://jurnal.unived.ac.id/index.php/agritepa/article/view/106 |
| work_keys_str_mv | AT antonramadhanketra subtitusitepungubijalardalampembuatanbolugulung AT oktawulandra subtitusitepungubijalardalampembuatanbolugulung |