PENGGUNAAN BAHAN PENGISI DALAM PERBAIKAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK DODOL BUAH MERAH (Pandanus conoideus L) SEBAGAI SUMBER β-KAROTEN The Use of Filler on Enhancing Physicochemical and Organoleptic Properties of Redfruit Dodol as A Source of Β-Car
The main problem in preparation of redfruit dodol is the soft texture of dodol. In the research, preparation of red fruit dodol was done by adding different flours (wheat, rice and tapioca) to the total weight of glutinous flour and redfruit paste, as much as 15 % by weight. The preferences of panel...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2012-05-01
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| Series: | Agritech |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/9721 |