Pembotolan Sauce Sekunder Guna Menjaga Kualitas Rasa, Warna, Aroma dan Tekstur

Khasanah Ilmu : Jurnal Pariwisata dan Budaya

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Field Value
 
Title Pembotolan Sauce Sekunder Guna Menjaga Kualitas Rasa, Warna, Aroma dan Tekstur
 
Creator Yuliantoro - STP Pelita Harapan, Nonot
 
Description Abstract - This experimental research aims to identify the simplest bottling process for secondary sauce without preservatives. Life self methods used to examine the durability of the quality of taste, color, aroma and texture after bottling to the sauce. The type of secondary sauce that made the object of research is derived from the base sauce which are not made from the broth, namely: Hollandaise sauce, tomato sauce and béchamel sauce.Key words : Bottling process, Secondary Sauce & Longer life Abstrak - Penelitian eksperimental ini bertujuan untuk menemukenali proses pembotolan sederhana saus sekunder tanpa bahan pengawet. Metode self life  digunakan untuk meneliti daya tahan kualitas rasa, warna, aroma dan tekstur setelah dilakukan pembotolan terhadap sauce tersebut. Adapun jenis saus sekunder yang dijadikan objek penelitian adalah saus sekunder turunan dari saus dasar yang bukan terbuat dari kaldu, yaitu: Hollandaise sauce, tomato sauce dan béchamel sauce.Kata Kunci : Proses Pembotolan, Saus Sekunder & Daya Tahan Kualitas Rasa, Warna, Aroma dan Tekstur.
 
Publisher Universitas Bina Sarana Informatika
 
Contributor
 
Date 2017-09-05
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Artikel yang dipeer-review
 
Format application/pdf
 
Identifier https://ejournal.bsi.ac.id/ejurnal/index.php/khasanah/article/view/2292
10.31294/khi.v8i2.2292
 
Source Khasanah Ilmu; Vol 8, No 2 (2017): Jurnal Khasanah Ilmu - September 2017
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya; Vol 8, No 2 (2017): Jurnal Khasanah Ilmu - September 2017
2655-5433
2087-0086
10.31294/khi.v8i2
 
Language eng
 
Relation https://ejournal.bsi.ac.id/ejurnal/index.php/khasanah/article/view/2292/1710
 
Rights ##submission.copyrightStatement##
 

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