Pengaruh Metode Pembuatan yang Berbeda terhadap Mutu Sensoris Roti Bluder

Felicia Andriani; Cucu Cahyana; Ridawati Ridawati

Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode

Akademi Kesejahteraan Sosial Ibu Kartini

📄 Abstract

This research aims to identify the effect of different manufacturing methods on the sensory quality of bloeder bread. The method used is experimental. This research was conducted at Jakarta State University with a sample of 45 Culinary Education students who were somewhat trained panelists. Based on the Kruskal Wallis test, it can be concluded that there is an influence of different methods of making bloeder bread on the volume and crust aspects of the bread. Meanwhile, there was no real influence on aspects of upper skin color, skin characteristics, aroma, crumb pores, crumb color, crumb texture, taste and chewing quality.
 
 

🔖 Keywords

#Bluder Bread; Sensory Qualities Of Bluder Bread; Different Bread Making Methods

ℹ️ Informasi Publikasi

Tanggal Publikasi

17 July 2024

Volume / Nomor / Tahun

Volume 16, Nomor 2, Tahun 2024

📝 HOW TO CITE

Felicia Andriani; Cucu Cahyana; Ridawati Ridawati, "Pengaruh Metode Pembuatan yang Berbeda terhadap Mutu Sensoris Roti Bluder," Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode, vol. 16, no. 2, Jul. 2024.

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