UJI EFEKTIFITAS BOLU KUKUS JUS BUNGA TELANG
نویسندگان
چکیده
The aim of the research was to determine effect adding butterfly pea flower juice changes in its physical and chemical properties. A completely randomized design with 3 levels (3, 6, 9%) control treatment chosen as experimental method. hedonic test (taste, aroma, color) showed panelists' preference level which not significantly different taste aroma but addition 6 9% resulted a blue color favored by panelists. affected dough's swellability, texture, moisture content, fiber content. After effectiveness test, 6% telang is recommended from results this
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ژورنال
عنوان ژورنال: Ziraa'ah : Majalah Ilmiah Pertanian
سال: 2022
ISSN: ['2355-3545']
DOI: https://doi.org/10.31602/zmip.v47i2.6358