PEMBUATAN MINUMAN SEREAL DENGAN SUBTITUSI UBI UNGU

Prastya, Eko Bagus (2016) PEMBUATAN MINUMAN SEREAL DENGAN SUBTITUSI UBI UNGU. Diploma thesis, Politeknik NSC Surabaya.

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1 Halaman Awal.pdf

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2 Daftar Isi.pdf

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3 Abstrak.pdf

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4 Bab I.pdf

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5 Bab II.pdf

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6 Bab III.pdf

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7 Bab IV.pdf

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8 Daftar Pustaka.pdf

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Official URL: https://nscpolteksby.ac.id/library/index.php?p=sho...

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)
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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