PENGARUH PENGGUNAAN BAHAN BAKU TERHADAP KARAKTERISTIK VEGETABLE ABON
<p><em>Floss</em><em> is a food that is generally made from meat, but </em><em>floss</em><em> can also be developed from local food ingredients that have fiber-like meat such as kluwih, breadfruit</em><em>,</em><em> and jackfrui...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universitas Darussalam Gontor
2021-05-01
|
| Series: | Agroindustrial Technology Journal |
| Subjects: | |
| Online Access: | https://ejournal.unida.gontor.ac.id/index.php/atj/article/view/5304 |
| Summary: | <p><em>Floss</em><em> is a food that is generally made from meat, but </em><em>floss</em><em> can also be developed from local food ingredients that have fiber-like meat such as kluwih, breadfruit</em><em>,</em><em> and jackfruit. Making floss from local food can increase food diversification and its </em><em>economic</em><em> value. The purpose of this study was to determine the sensory and chemical characteristics of artificial </em><em>flosses from</em><em> kluwih, breadfruit</em><em>,</em><em> and jackfruit. </em><em>This</em><em> research used a completely randomized design with 3 types</em><em> of the raw materials:</em><em> kluwih, breadfruit</em><em>,</em><em> and jackfruit. </em><em>The result </em><em>of the water content test showed an average value of 3.47-3.65</em><em>%</em><em>. The results </em><em>should that the floss from kluwih tended to be preferred by the panelists. </em><em>The treatment of the use of different types of materials showed significantly different effects on moisture content, </em><em>hedonic</em><em> </em><em>value</em><em> and color </em><em>of</em><em> the </em><em>vegetable floss</em><em>.</em></p> |
|---|---|
| ISSN: | 2599-0799 2598-9480 |