Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Minfo Polgan (JMP)
Susanti, Pradnya
Unknown Affiliation
Computer Science & IT Library & Information Science Mathematics Social Sciences

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

Found 1 Documents
Search

 1 
Uji Kesukaan Kue Muffin Berbahan Dasar Tepung Sorgum Suesilowati, Suesilowati; Ekawati , Rina; Astuti, Ratih Dwi; Susanti, Pradnya
Jurnal Minfo Polgan Vol. 13 No. 2 (2024): Artikel Penelitian
Publisher : Politeknik Ganesha Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33395/jmp.v13i2.14572

Abstract

This study aims to analyze consumer preference levels for muffins made from sorghum flour as an alternative to wheat flour. The study employs a quantitative approach using an experimental method involving 60 respondents. Data collection was conducted using a hedonic test to evaluate taste, aroma, color, texture, and appearance. The results indicate that sorghum-based muffins received a positive response, with the highest preference levels for appearance (4.3) and color (4.1), while texture received the lowest score (3.6). This study suggests that sorghum flour can be a viable alternative for healthier baked goods.
Co-Authors Astuti, Ratih Dwi Ekawati , Rina Suesilowati, Suesilowati