Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal COCOS
Wandi Dolongseda
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

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

Found 1 Documents
Search

 1 
KAJIAN SIFAT SENSORIS TORTILA YANG DISUBSTITUSI TEPUNG BIJI NANGKA Wandi Dolongseda; Maya M. Ludong; Gregoria S.S. Djarkasi
COCOS Vol. 9 No. 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i7.16998

Abstract

ABSTRACTThis study aims to evaluate the level of acceptance of tortillas products made from raw corn starch nikstamal with substitution of jackfruit seed flour, Based on sensory properties with broken power parameters, taste,color,Aroma and texture.This research use Completely Randomized Design (RAL) with 4 treatment that is A (without addition of jackfruit seed flour),B (25% jackfruit flour), C (50% jackfruit flour), D (75% jackfruit flour).Each treatment was repeated 3 times. The results showed that tortila treatment B (25% jackfruit flour: 75% maize) was not significantly different with treatment A (0% jackfruit flour: 100% maize).But significantly different from the C treatment (50% jackfruit seed flour) and D (75% jackfruit flour).Keywords: Tortilla, Jackfruit Seeds, Nikstamal Corn Flour.
Co-Authors Gregoria S.S. Djarkasi Maya M. Ludong