FORMULASI TEPUNG LABU KUNING (Cucurbita maxima) DAN TERIGU TERHADAP DERAJAT PENGEMBANGAN ADONAN DAN SIFAT ORGANOLEPTIK ROTI MANIS

FORMULASI TEPUNG LABU KUNING (Cucurbita maxima) DAN TERIGU TERHADAP DERAJAT PENGEMBANGAN ADONAN DAN SIFAT ORGANOLEPTIK ROTI MANIS

The aim of the research was to determine the formulation of pumpkin flour and wheat flour for producing the best of dough improvement and organoleptic properties of sweet bread. The research was carried out in a complete randomized block design, single factor with 8 treatments and 3 replications. Th...

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Bibliographic Details
Main Authors: Susilawati Susilawati, Subeki Subeki, Indra Pratama Putra Azis
Format: Article
Language:English
Published: Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung 2013-07-01
Series:Jurnal Teknologi & Industri Hasil Pertanian
Online Access:http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/149

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