Azza Diniari, AD and Taib Khaqiqi, TK and Mely Chilmiati, MC and Iffah Muflihati, IM Karakteristik Kerupuk Bawang Dengan Variasi Jenis Tepung. Karakteristik Kerupuk Bawang Dengan Variasi Jenis Tepung.
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Abstract
Onion crackers are snacks (snack) made of wheat flour with added garlic so that they have a garlic, savory, and delicious taste. The purpose of this study was to determine the effect of using different type of flour on moisture content and organoleptic characteristic. This study used a completely randomized design with 3 different types of flour treatments: cassava flour, rice flour and glutinous rice flour. The results showed that the average water content was 2.14 - 2.17%. The descriptive test showed that the savory taste was resulted by cassava flour treatment. The hedonic test showed that the most favored onion cracker by the panelists was the treatment of cassava flour
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Teknik dan Informatika > Teknologi Pangan Fakultas Teknik dan Informatika > Teknologi Pangan |
| Depositing User: | dosen upgris semarang |
| Date Deposited: | 22 Jun 2023 01:38 |
| Last Modified: | 22 Jun 2023 01:38 |
| URI: | http://eprints.upgris.ac.id/id/eprint/2072 |
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