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All Journal Jurnal Ilmiah Pariwisata Jurnal Manajemen Kuliner Jurnal Ilmiah Pariwisata
Anti Riyanti
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Humanities Economics, Econometrics & Finance Education Environmental Science Social Sciences Transportation Other

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Journal : Jurnal Manajemen Kuliner

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PEMANFAATAN TEPUNG KULIT SINGKONG DALAM DIVERSIFIKASI OLAHAN BATTER Anti Riyanti; Rosie Oktavia Puspita Rini
JURNAL MANAJEMEN KULINER Vol. 1 No. 2 (2022): AGUSTUS 2022
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v1i2.35

Abstract

This reseach aims to determine the making of bandros batter made from cassava peel and as a comparison is bandros batter made from rice flour. From the results of the study showed that the results of the taste of the batter from this skin flour were favored by the wider community. The content of nutritional value in batters made from cassava peel flour has a very high carbohydrate content. The research method used is the experimental method. The data testing method uses organoleptic tests that rely on the senses of touch, sight, smell, taste, and hearing to provide an assessment of the ingredients in the resulting product and the assessment aspects are aroma, taste, color, and texture. The panelists in this study were 20 panelists. The recipe used in the manufacture uses the author's recipe.
Co-Authors Lia Afriza Rosie Oktavia Puspita Rini