PELS (Procedia of Engineering and Life Science)
Vol 1 No 2 (2021): Proceedings of the 2nd Seminar Nasional Sains 2021

Effect of Drying Temperature on Sensory Properties of Mustard Flour (Brassica juncea) Using Oven Dryer

Yeny Ekawati (Universitas Muhammadiyah Sidoarjo)
Ida Agustina Saidi (Universitas Muhammadiyah Sidoarjo)

Article Info

Publish Date
30 Aug 2021

Abstract

This study aims to determine the effect of drying temperatures on sensori properties of mustard greens flour. The study was conducted from February to April 2020. Hedonic test used non-parametric statistical to determine sensori properties of mustard greens flour.The sample used was mustard greens (Brassica juncea) from Waru, Sidoarjo. Various temperature used oven drying at 40oC, 50oC,60oC and 70oC. The results showed that the drying temperatures has not difference on hedonic test of color, aroma, and texture of mustard flour.

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Journal Info
PELS (Procedia of Engineering and Life Science)
Website

Abbrev

PELS

Publisher

Universitas Muhammadiyah Sidoarjo

Subject

Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Engineering

Description

PELS (Procedia of Engineering and Life Science) is an international journal published by Faculty of Science and Technology Universitas Muhammadiyah Sidoarjo. The research article submitted to this online journal will be double blind peer-reviewed (Both reviewer and author remain anonymous to each ...