Evaluasi Mutu dan Penerimaan Panelis terhadap Rainbow Cake yang Dibuat dari Tepung Terigu dan Pati Sagu Lokal

Evaluasi Mutu dan Penerimaan Panelis terhadap Rainbow Cake yang Dibuat dari Tepung Terigu dan Pati Sagu Lokal

Riau is one of the sago starch-producing province in Indonesia. Nowadays, sago starch has been utilized to produce various types of tradisional foods. The aim of this study was to compare the quality of rainbow cake produced by the addition of 30% sago starch and rainbow cake using 100% wheat flour...

Full description

Bibliographic Details
Main Authors: Usman Pato, Vonny Setiaries Johan, Arnizam Arnizam
Format: Article
Language:English
Published: Universitas Syiah Kuala, Agriculture Faculty 2014-10-01
Series:Jurnal Teknologi dan Industri Pertanian Indonesia
Subjects:
sago starch
wheat flour
rainbow cake
quality
Online Access:http://jurnal.unsyiah.ac.id/TIPI/article/view/2313

Internet

http://jurnal.unsyiah.ac.id/TIPI/article/view/2313

Similar Items