Prastya, Eko Bagus (2016) PEMBUATAN MINUMAN SEREAL DENGAN SUBTITUSI UBI UNGU. Diploma thesis, Politeknik NSC Surabaya.
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2 Daftar Isi.pdf Download (97kB) | Preview |
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3 Abstrak.pdf Download (109kB) | Preview |
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Abstract
This study aims to find ways of making cereal beverage with sweet purple substitution. This research was conducted by: 1) Observation: collection of data by
finding recipes and a web studied, 2) Practical: the practice recipes for potato flour and make a flake or cereal sweet purple, 3) Organoleptic test: the retrieval of data from respondents who have filled organoleptic test form. The best product based on the organoleptic preference level of the selected respondents is product A1 with the substitution of 100% potato flour purple with the acceptance criteria as follow: color is purple slightly brown, the fragrance is scented purple yam, taste is sweet and tastes sweet purple, texture is smooth enough and sufficiently fibrous and crunchy is crispy.
| Item Type: | Thesis (Diploma) |
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| Uncontrolled Keywords: | Drinks, Cereal, Sweet Purple. |
| Subjects: | H Social Sciences > H Social Sciences (General) H Social Sciences > HY Hospitality & Tourism |
| Divisions: | Hospitality |
| Depositing User: | Mr Dedy Eka Prasetya |
| Date Deposited: | 30 Dec 2017 03:43 |
| Last Modified: | 29 Mar 2018 12:48 |
| URI: | http://repository.nscpolteksby.ac.id/id/eprint/118 |
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