Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Jurnal Gastronomi Indonesia
Mario Syarif
Sekolah Tinggi Pariwisata Nusa Dua Bali
Social Sciences

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
PENGARUH PEMBERIAN BAKING SODA TERHADAP KUALITAS MIE BASAH Mario Syarif; I Nyoman Sukana Sabudi
JURNAL GASTRONOMI INDONESIA Vol 5 No 1 (2017): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v5i1.95

Abstract

Noodles are one of the most popular food items that have a range of varieties and types in Indonesia, one of which is wet noodles. This research covers the use of baking soda to make wet noodles. The goal of this research is to discover the noodles’ qualities based on its’ flavor, aroma, texture, and color (organoleptic). The methods used in this food experimental research are organoleptic and likert scale. The results of the organoleptic tests’ flavor, aroma, texture, and color shows that the quality of wet noodles with the addition of baking soda in it is good for sample I and a very good result for sample II.
Co-Authors I Nyoman Sukana Sabudi