Artikel Jurnal TEPUNG KACANG HIJAU SEBAGAI DASAR BAHAN PEMBUATAN PRODUK MUNG BEAN ROLL CAKE DAN CANGHI PUTU AYU

48 views

Download Jurnal Disini

Setyarso, Joseph Imanuel Bagus

(2017)

GREEN NUT FLOUR AS A BASIC OF MATERIALS MAKING MUNG BEAN ROLL CAKE PRODUCTS AND CANGHI PUTU AYU.

D3 thesis, Faculty of Engineering.

Abstract

This study was conducted to 1) find a sponge roll cake recipe developed using green bean flour, 2) find a recipe for making green bean-based putu ayu, 3) find out the community's acceptance of processed products made from green beans. The method used in the research is the R & D (Research and Development) method and the development model carried out is 4D (Define, Design, Development, and Dessiminate). The research was conducted in the kitchen majoring in Engineering, Food and Clothing Education. The data used were obtained using a technique of distributing favorite test assessment forms that came from trained researchers totaling 2-3 people which were found in the validation stages I and II, semi-trained totaling 30 people from catering, and untrained engineering students totaling 75 people from from visiting the final culinary project 2017. The use of green bean flour as a composition for the mung bean roll cake product is as much as 100% with the processing technique used in making cake sponge cake. The results obtained from this technique are soft textured cakes. Canghi Putu products use 60% green bean flour. The technique used in the Canghi Putu Ayu product is the same as making the first product, the Sponge Cake method. Based on this research, public acceptance of processed green bean flour is categorized as "preferred" and "very favored" in terms of aroma, taste, texture and color.

Actions (login required)

View Item View Item

Download Jurnal Disini

Tinggalkan pesan "Artikel Jurnal TEPUNG KACANG HIJAU SEBAGAI DASAR BAHAN PEMBUATAN PRODUK MUNG BEAN ROLL CAKE DAN CANGHI PUTU AYU"

Penulis: 
    author