Kajian Sifat Kimia dan Organoleptik Brownies Pisang Tongka Langit

AGRITEKNO, Jurnal Teknologi Pertanian

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Field Value
 
Title Kajian Sifat Kimia dan Organoleptik Brownies Pisang Tongka Langit
 
Creator Moniharapon, Erynola
Picauly, Priscillia
Lelmalaya, Leonorang
 
Description This research was aimed to determine the effects of substitution of tongka langit banana flour on the chemical (moisture, protein, fiber, total sugar) and organoleptic (taste, texture, colour, overall likeness) properties of the steamed brownies. A completely randomized experimental design with four-level treatment. The ratio of banana flour and wheat flour. i.e.: (0%:100%), (25%:75%), (50%:50%), and (75%:25%). The result showed that ratio (25%:75%) was determined as the best ratio to produce brownies with the best chemical and sensory properties.
 
Publisher Universitas Pattimura
 
Date 2018-10-01
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/1178
10.30598/jagritekno.2018.7.2.60
 
Source AGRITEKNO, Jurnal Teknologi Pertanian; Vol 7 No 2 (2018): AGRITEKNO, Jurnal Teknologi Pertanian; 60-63
2620-9721
2302-9218
 
Language eng
 
Relation https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/1178/1021
 
Rights Copyright (c) 2018 AGRITEKNO, Jurnal Teknologi Pertanian
http://creativecommons.org/licenses/by-sa/4.0
 

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