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All Journal Journal of Tropical Food and Agroindustrial Technology
Rizka Faticha Sari Rizka
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Agriculture, Biological Sciences & Forestry

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Characteristics Sensory of White Bread Enriched with Various Concentrations of Green Mustard Flour (Brassica Juncea) Rizka Faticha Sari Rizka; Ida Agustini Saidi; Syarifa Ramadhani Nurbaya; Rahmah Utami Budiandari
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 02 (2022): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (477.243 KB) | DOI: 10.21070/jtfat.v3i02.1602

Abstract

This study aims to find out the effect of the concentration of green mustard flour (Brassica juncea) on the characteristics of fresh bread. This study was conducted using a randomized design group (RAK) factorial with the first factor of treatment of the concentration of green mustard flour consisting of 9 levels namely P1 0% Green Mustard Flour, P2 1% Green Mustard Flour, P3 2% Green Mustard Flour, P4 3% Green Mustard Flour, P5 4% Green Mustard Flour, P6 5% Green Mustard Flour, P7 6% Green Mustard Flour, P8 7% Green Mustard Flour and P9 8% Mustard Flour. The variable measured is an organoleptic test of volume, taste, and texture. The results showed that the treatment of the concentration of green mustard flour had a noticeable effect on organoleptic tests (volume, taste, and texture).
Co-Authors Ida Agustini Saidi Rahmah Utami Budiandari Syarifa Ramadhani Nurbaya