KAJIAN PENAMBAHAN TEPUNG TEMPE PADA PEMBUATAN KUE BASAH TERHADAP DAYA TERIMA KONSUMEN
<p>The aim of this research to know influence of addition of tempeh flour in making cakes to consumer acceptance. The treatments using tempeh flour is 0% (as control),5%, 10%, 15%, 20% and 25% will be tested organoleptic test to taste, color, texture and flavor. These data will be analized w...
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| Format: | Article |
| Language: | Indonesian |
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Department of Food Technology
2013-02-01
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| Series: | Jurnal Teknologi Pangan |
| Online Access: | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/439 |
| _version_ | 1818235601908924416 |
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| author | Mustika Murni |
| author_facet | Mustika Murni |
| author_sort | Mustika Murni |
| collection | DOAJ |
| description | <p>The aim of this research to know influence of addition of tempeh flour in making cakes to consumer acceptance. The treatments using tempeh flour is 0% (as control),5%, 10%, 15%, 20% and 25% will be tested organoleptic test to taste, color, texture and flavor. These data will be analized with Friedman test. The result of research showed that for nagasari and kelepon the treatment of addition tempeh flour 10% and lumpia 25% with hedonic score for nagasari: taste 3.90 (like), color 3.90 (like), texture 3.95 (like), flavor 3.90 (like); for to kelepon: taste 4,00 (like), color 3.95 (like), texture 4.00 (like), flavor 4.00 (like) and lumpia: taste 4.75 (very like), color 3.90 (like), texture 3.95 (like), flavor 3.60 (like).</p><p>Keywords : tempeh flour, cakes, organoleptic test.</p> |
| first_indexed | 2024-12-12T11:56:34Z |
| format | Article |
| id | doaj.art-274754adc6d3414da3531f852b7697ae |
| institution | Directory Open Access Journal |
| issn | 1978-4163 2654-5292 |
| language | Indonesian |
| last_indexed | 2024-12-12T11:56:34Z |
| publishDate | 2013-02-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Jurnal Teknologi Pangan |
| spelling | doaj.art-274754adc6d3414da3531f852b7697ae2022-12-22T00:25:11ZindDepartment of Food TechnologyJurnal Teknologi Pangan1978-41632654-52922013-02-014210.33005/jtp.v4i2.439362KAJIAN PENAMBAHAN TEPUNG TEMPE PADA PEMBUATAN KUE BASAH TERHADAP DAYA TERIMA KONSUMENMustika Murni<p>The aim of this research to know influence of addition of tempeh flour in making cakes to consumer acceptance. The treatments using tempeh flour is 0% (as control),5%, 10%, 15%, 20% and 25% will be tested organoleptic test to taste, color, texture and flavor. These data will be analized with Friedman test. The result of research showed that for nagasari and kelepon the treatment of addition tempeh flour 10% and lumpia 25% with hedonic score for nagasari: taste 3.90 (like), color 3.90 (like), texture 3.95 (like), flavor 3.90 (like); for to kelepon: taste 4,00 (like), color 3.95 (like), texture 4.00 (like), flavor 4.00 (like) and lumpia: taste 4.75 (very like), color 3.90 (like), texture 3.95 (like), flavor 3.60 (like).</p><p>Keywords : tempeh flour, cakes, organoleptic test.</p>http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/439 |
| spellingShingle | Mustika Murni KAJIAN PENAMBAHAN TEPUNG TEMPE PADA PEMBUATAN KUE BASAH TERHADAP DAYA TERIMA KONSUMEN Jurnal Teknologi Pangan |
| title | KAJIAN PENAMBAHAN TEPUNG TEMPE PADA PEMBUATAN KUE BASAH TERHADAP DAYA TERIMA KONSUMEN |
| title_full | KAJIAN PENAMBAHAN TEPUNG TEMPE PADA PEMBUATAN KUE BASAH TERHADAP DAYA TERIMA KONSUMEN |
| title_fullStr | KAJIAN PENAMBAHAN TEPUNG TEMPE PADA PEMBUATAN KUE BASAH TERHADAP DAYA TERIMA KONSUMEN |
| title_full_unstemmed | KAJIAN PENAMBAHAN TEPUNG TEMPE PADA PEMBUATAN KUE BASAH TERHADAP DAYA TERIMA KONSUMEN |
| title_short | KAJIAN PENAMBAHAN TEPUNG TEMPE PADA PEMBUATAN KUE BASAH TERHADAP DAYA TERIMA KONSUMEN |
| title_sort | kajian penambahan tepung tempe pada pembuatan kue basah terhadap daya terima konsumen |
| url | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/439 |
| work_keys_str_mv | AT mustikamurni kajianpenambahantepungtempepadapembuatankuebasahterhadapdayaterimakonsumen |