Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian
Arnizam '
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

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

Found 1 Documents
Search

 1 
STUDI PEMBUATAN RAINBOW CAKE MENGGUNAKAN PATI SAGU (Metroxylon sp.) LOKAL RIAU Arnizam '; Usman Pato; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aim was to analyze the differences in the sensory assessment of the rainbow cake with the addition of 30% sago starch and 100% rainbow cake using wheat flour. This study used a Completely Randomized Design (CRD) with two treatments and eight replication thus obtained 16 experimental units. The treatments were TS1 (100% wheat flour, 0% sago starch) and TS2 (70% wheat flour, 30% sago starch). The parameters observed were descriptive test which includes assessing the attributes of tenderness, softness, cake flavor, colour brightness and sweetness. The results of this study indicated that rainbow cake with TS1 treatment (100% wheat flour, 0% sago starch) and rainbow cake with TS2 treatment (70% wheat flour, 30% sago starch) had no significant difference on tenderness, flavor cake, colour brightness and sweetness but significant effect softness of rainbow cake. Keyword : sago starch, wheat flour, rainbow cake, sensori
Co-Authors USMAN PATO Vonny Setiaries Johan