Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal E-Journal Home Economic and Tourism
AD, Orin
Unknown Affiliation
Economics, Econometrics & Finance

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
PENGARUH TEKNIK MENGADUK ADONAN TERHADAP KUALITAS ROTI TAWAR AD, Orin; Elida, Elida; Faridah, Anni
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (537.152 KB)

Abstract

This study aims to analyze the influence of dough mixing techniques on thequality of fresh bread which includes external quality and internal quality. Thistype of research is a true experiment conducted in August 2016 and located in theCulinary workshop. Types of data are primary data sourced from 5 expertpanelists by answering the organoleptic test format. Data were analyzed by usingindependent sample t test. The results showed that there were significant effects ofboth techniques, on the external quality of bread (volume, neat shape, rectangularshape 8 cmx 10 cm, and color), t count> t table. It means Ha accepted and on theinternal quality of fresh bread (texture, aroma, and taste) t arithmetic> t table.The best results based on the organoleptic test are found in X2 manual stirringtechnique because t count> t table (2.357, 2.546, 2.530, 3.286, 3, 536, 2. 887,3.647, 3.780, 4.333, 2.846, 2.357, 2.667> 2.30 ).Keywords: Mixing Technique, Quality, Fresh Bread
Co-Authors Anni Faridah elida elida