Article Per Year (5 Year)
p-Index From 2021 - 2026
1.633
P-Index
This Author published in this journals
All Journal JMPM (Jurnal Material dan Proses Manufaktur) Teknika: Engineering and Sains Journal MEKANIKA - JURNAL TEKNIK MESIN Jurnal Pengabdian kepada Masyarakat Nusantara Agricultural Science Jurnal Inovasi Teknologi Manufaktur, Energi dan Otomotif
Pongky Lubas Wahyudi
Universitas 17 Agustus 1945 Surabaya
Agriculture, Biological Sciences & Forestry Automotive Engineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Transportation

Published : 8 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Agricultural Science

 1 
Processing of Red Velvet Cake Using Natural Dyes of Red Bitter Fruit (Beta Vulgaris) And Red Spinach (Amaranthus Tricolor Linn) Anita Wulandari; Wahyu Kanti Dwi Cahyani; Pongky Lubas Wahyudi
Agricultural Science Vol. 4 No. 2 (2021): March
Publisher : Faculty of Agriculture, Merdeka University Surabaya

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

Abstract

The red velvet that many people like is a pastry food that is usually found in restaurants and cafes. Red Velvet, which usually uses red food coloring, in this study replaced it with red beet and spinach coloring. Beets, which have high nutrition, are very useful and suitable to be processed into natural dyes in the home industry that are easy to process. One of the products to apply it is Red Velvet cake. Red Velvet cake basically uses a mixture of food coloring. This research tries to replace red food coloring by utilizing beet and red spinach which are very good for the body. This study aims to provide a new alternative to natural dyes in the making of Red Velvet cake. Experimental research was carried out by conducting systematic and planned experiments and tests on Red Velvet cake and collecting primary and secondary data as well. All data were presented descriptively with SPSS. From the mean results, it can be concluded that the Red Velvet Cake using red beet and red spinach dye is acceptable to the public.
Co-Authors Ahmad Jabir Akhyat Nur Ashariyanto Anita Wulandari Anita Wulandari Anita Wulandari, Anita Budiyanto, Risandie Octafian Cahyo, Yusuf Eko Nur Dewantoro, Totok Dian Setiya Widodo Dwi Cahyani, Wahyu Kanti Fahmi Abeto, L.M. Asrar Jabir, Ahmad Setiya Widodo, Dian Wahyu Kanti Dwi Cahyani Widodo, Dian Setiya Wisnu Yulianto Nugroho Wisnu Yulianto Nugroho Yusuf Eko Nurcahyo Yusuf Nurcahyo, Yusuf