Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal Pendidikan Tata Boga dan Teknologi
Putri Amelia
Universitas Negeri Jakarta
Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other

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

Found 1 Documents
Search

 1 
Physical And Organoleptic Characteristics Of Semprong Cookies Substitution Of Dahlia Tuber Flours (Dahlia Pinnata) Putri Amelia
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (627.254 KB) | DOI: 10.24036/jptbt.v2i1.155

Abstract

This study aims to determine the physical characteristics (thickness, water absorption, and drying loss) and organoleptic characteristics (color, aroma, texture, taste, and overall) of semprong cake substituted with dahlia flower tuber flour. The semprong cake in this study has a filling, namely chocolate jam which is given the addition of 15% dahlia flower tuber flour. This study used a completely randomized design (CRD) for physical quality consisting of 4 types of treatment and 3 replications, namely P0 (100%), P1 (90%: 10%), P2 (85%: 15%), P3 (80 %: 20%). To produce 12 treatment units. The data were analyzed using Analysis of Variant One Way (ANOVA) with a significance level of 95%. For organoleptic quality, the Quantitative Descriptive Analysis (QDA) test was used with a 15 cm long line scale. The results of the data are analyzed and then transformed into a spider web graph. Substitution of dahlia flower tuber showed a significant difference in the aspects of thickness, water absorption, and drying loss. Meanwhile, the organoleptic quality has a significant effect on the aspects of color, aroma, and taste. However, in the overall aspect, the panelists prefer P2 (15%), so it can be concluded that the P1, P2, and P3 semprong cake products have the same physical quality as the untreated semprong cakes and P2 is preferred by the panelists in organoleptic quality assessment.
Co-Authors