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All Journal ZIRAA'AH MAJALAH ILMIAH PERTANIAN
Fitriani Fitriani
Program Studi Peternakan Fakultas Pertanian Universitas Islam Kalimantan Muhammad Arsyad Al Banjari
Agriculture, Biological Sciences & Forestry

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ANALISIS ORGANOLEPTIK KUE BANGKIT MENGGUNAKAN TELUR BERBEDA Sugiarti Sugiarti; Fitriani Fitriani; Raga Samudra
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 45, No 3 (2020)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v45i3.3398

Abstract

This research is to find out the response of the learner to the use of different types of eggs in the making of the typical rose cake martapura South Kalimantan.   The study used an experimental method with a randomized block design (RAK) with 5 treatments and 4 replays. The treatment using egg types is different from the code (BB: buras eggs), (BR: race eggs), (BI: duck eggs) and (BP: quail eggs) where Group I uses duck eggs, Group 2 uses buras chicken eggs, Group 3 uses chicken eggs and Group 4 uses quail eggs.  Observed variables include color, aroma, taste, and texture. Analyze the data using Anova and continue with Duncan's test.   The results showed that the use of different types of eggs in the manufacture of rose cakes had no real effect (P> 0.05) on color, aroma, taste, and texture.
Co-Authors Raga Samudra Sugiarti Sugiarti