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All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Ghaida Nurin Atifah
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Agriculture, Biological Sciences & Forestry

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PERBANDINGAN PERBEDAAN KONSENTRASI RAGI TERHADAP MUTU DONAT KENTANG Ghaida Nurin Atifah; Hanif Syafrian Purnama; Khodijah Khoirun Nisa; Kusnadi Kusnadi; Peristiwati Peristiwati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 1 (2023): Scientific Journal of Food Technology (Maret)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2023.v10.i01.p12

Abstract

Donuts are processed flour products made from a combination of several ingredients such as wheat flour, sugar, salt, butter, eggs, water, and yeast as a fermentation agent, these ingredients are mixed with potatoes as an additional raw material. The yeast will grow by converting the sugar into carbon dioxide gas and this gaseous-flavored compound is what makes the donuts rise. The method used in this study was an experimental laboratory method to test the effect of different yeast concentrations on the organoleptic characteristics of potato donuts. The three concentrations of yeast used were 1.4% (w/w), 1.8% (w/w), and 2.2% (w/w). Yeast affected all parameters, taste, color, aroma, and texture of the best donuts in the first treatment with a yeast concentration of 1.4% and the highest organoleptic value.
Co-Authors Hanif Syafrian Purnama Khodijah Khoirun Nisa Kusnadi Kusnadi Peristiwati, Peristiwati