PEMBUATAN MIE DENGAN SUBSTITUSI BAHAN PUREE UBI UNGU

Ramadhani, Mochammad Aldion (2021) PEMBUATAN MIE DENGAN SUBSTITUSI BAHAN PUREE UBI UNGU. Diploma thesis, Politeknik NSC Surabaya.

	Text Halaman Awal.pdf Download (337kB)
	Text Daftar Isi.pdf Download (129kB)
	Text Abstrak.pdf Download (149kB)
	Text Bab1.pdf Download (157kB)
	Text Bab2.pdf Download (292kB)
	Text Bab3.pdf Download (926kB)
	Text Bab4.pdf Download (117kB)
	Text Daftar Pustaka.pdf Download (177kB)

Abstract

The purpose of this final project is to determine the manufacture of
noodles with the substitution of purple sweet potato puree. This research on
making purple sweet potato noodles was carried out on August 19, 2021 in a
practical laboratory, Hospitality Study Program, NSC Polytechnic Surabaya, by
conducting pre-experimental research and experimental research. Furthermore,
the authors conducted a hedonic test on color, aroma, taste, texture and level of
preference. From the results of the study, it can be concluded that the making of
purple sweet potato substituted wet yam noodles affects the quality of the noodles
themselves to be preferred by the panelists. The best product based on the
respondent's preference level was selected for product X3 (substitution with 40
grams of purple sweet potato puree) with an acceptance of the level of preference,
namely like. Product X3 with color acceptance criteria is bright, a little purple
sweet potato aroma, and a little purple sweet potato taste

Actions (login required)

View Item