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Pengaruh Substitusi Wortel Parut Terhadap Sifat Sensori Dan Kesukaan Muffin
Puteri Violeta Tartusi
; Anni Faridah
; Rahmi Holinesti
; Ezi Anggraini
Jurnal Teknologi Pangan dan Ilmu Pertanian
Vol 3
, No 3
(2025)
This study aims to analyze the effect of grated carrot addition on muffin quality, including aspects of shape, color, aroma, texture, and taste. Muffins are a popular bakery product due to their soft texture and varied flavors, which can be enhanced by the addition of nutritious ingredients such as carrots. Carrots are rich in vitamin A, fiber, and beta-carotene which can improve the nutritional value as well as the sensory characteristics of muffins. This study used an experimental method with...
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Analisa Kualitas Selai dengan Penggunaan Sari Buah Sijentik (Bacceura Polyneura)
Nuzula Rahma Putri
; Ranggi Rahimul Insan
; Anni Faridah
; Ezi Anggraini
Jurnal Teknologi Pangan dan Ilmu Pertanian
Vol 3
, No 1
(2025)
Fruit jam is a type of preserved food made mainly from fruit, aimed at extending shelf life. It consists of 45% fruit juice and 55% sugar, with a total soluble solid content of at least 65%. Sijentik (Baccaurea polyneura) is an exotic tropical fruit from Lima Puluh Kota region in West Sumatra, which is not well-known and is underutilized by the local community. This research aims to maximize the utilization of this fruit to enhance its economic value and add variety to the types of jam available...
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