publication . Thesis . 2012

PENGARUH PENAMBAHAN TEPUNG LABU KUNING (Cucurbita moschata) DAN TEPUNG TERIGU TERHADAP PEMBUATAN BISKUIT

IGFAR, AHMAD;
Open Access
  • Published: 14 Aug 2012
  • Country: Indonesia
Abstract
- Ahmad Igfar, G 61106051. Study of Chocolate Making with Sucrose Sugarand Sorbitol Sugar Content. Supervised by Muliyati M. Tahir and Jalil Genisa. ABSTRACT Pumpkin is the vegetable that has high vitamins A, B, and C, and can add color in the food. The aims of this research are to know the comparism between pumpkin flour and wheat flour in biscuit processing and to know the characteristic of the biscuit with chermistry analysis and organoleptic test (color, texture, flavour, and taste), and to make the biscuit with pumpkin flovour. This research used chermistry, organoleptic, and mechanical test to determine the best product. The result of this research show th...
Subjects
free text keywords: Pumpkin,, Biscuit,, Flour.
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