PENGARUH SUBSTITUSI TEPUNG TALAS TERHADAP KUALITAS CUPCAKE
), Wirnelis Syarif(2), Rahmi Holinesti(3), (1)
(2)
(3)
Corresponding Author
Full Text:
Language : en
Abstract
This research wasaimed toanalyze the effectsubstitution oftaro flouras much15%, 30% and45% of thewheat flourusedforexternalquality(volume, colorandsymmetricalround shape) andinternalquality(texture soft, fragrantscentandsweet taste) oncupcake.The research was atrueexperimentwithcompletely randomized designmethodusing threerepetitionswith30panelists. The results showedthat thesubstitutioneffect on the qualityof taroflourvolume, symmetricalroundshape, texturesoft, fragrantscentandsweet flavorthat wasgenerallythe best valuethere wasin treatment15% (X1) and theeffect on the qualityof colorthatthere wasthe best valuein thetreatment of45% (X3).
Keywords: Taro flour substitution, cupcake quality
Article Metrics
Abstract Views : 1575 times
XML Downloaded : 150 times
