PENGARUH PERBANDINGAN BUBUK COKLAT DAN TEPUNG KETAN TERHADAP SIFAT KIMIA DAN SENSORI DODOL COKLAT [Effect of the Comparison of Cocoa Powder and Glutinous Rice Flour on the Chemical and Sensory Properties of Chocolate Dodol]

PENGARUH PERBANDINGAN BUBUK COKLAT DAN TEPUNG KETAN TERHADAP SIFAT KIMIA DAN SENSORI DODOL COKLAT [Effect of the Comparison of Cocoa Powder and Glutinous Rice Flour on the Chemical and Sensory Properties of Chocolate Dodol]

Chocolate dodol is one of food product made from cocoa beans processingtoincrease the economic value. Chocolate dodol processing technology is simple enough to be made in small scale industry (home industry). The research was purposedto obtain a formulation of glutinousriceflour andcocoapowderto get...

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Bibliographic Details
Main Authors: Fibra Nurainy, Otik Nawansih, Merry Monika Sitanggang
Format: Article
Language:English
Published: Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung 2018-03-01
Series:Jurnal Teknologi & Industri Hasil Pertanian
Subjects:
chocolate dodol, cocoa, glutinous rice
Online Access:http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1584

Internet

http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1584

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