Project’s Detail

PENAMBAHAN TEPUNG BIJI NANGKA SEBAGAI BAHAN DASAR PEMBUATAN CROISSANT

Abstrak (Abstracts)

Andre Irawan, Addition of Nangka Seed Flour on Making Croissant. Final Project, the study program of Balikpapan Statet Polytechnic Cullinary, 2018 This study aim to find 1) The process of making croissant by adding nangka seed flour 2) The result of hedonic test on croissant of nangka seed flour 3) The result of hedonic quality test on croissant of nangka seed flour. The research conducted was eksperimental and organoleptic using hedonic and hedonic quality questionnaries involving 25 rather trained panelist. The collected data was analyzed statistically and descriptively. The highest average result obtained in the colour of hedonic test with value of 4.40, smell of 4.12, texture of 4.00 and flavor of 4.20. while the highest average result obtained in the colour of hedonic quality test with the value of 4.04, smell of 2.28, texture 3.03 and flavour of 2.32. Key words:Croissant, Nangka Seed Flour. –

Keyword : Croissant, Nangka Seed Flour.

Nilai Properti

Penulis : ANDRE IRAWAN, NIM : 150309285094, Penerbit : Politeknik Negeri Balikpapan, Program Studi : TATA BOGA, Tahun : 2018, Bahasa : Indonesia, Jenis Penelitian : Tugas Akhir, Lokasi : Prepustakaan Poltekba,

---