Jurnal Pendidikan Teknologi Pertanian
Vol 3 (2017): September Suplemen

PERUBAHAN TEKSTUR KERUPUK BERPATI AKIBAT SUHU DAN LAMA PENYANGRAIAN

Irmayanti, Irmayanti (Unknown)
Syam, Husain (Unknown)
Jamaluddin P, Jamaluddin P (Unknown)

Article Info

Publish Date
19 Oct 2020

Abstract

The texture on the food consists of smooth and coarse, liquid and solid, hard and mushy. Texture greatly affects the food that can be felt with pressure and movement of the receptor in the mouth. One type of food that relies on texture is crackers. The purpose of this study is to analyze the texture changes in the crackers to the temperature and time used. The temperature used is 120OC, 140OC and 160OC with variation of time ie 10, 15, 20 and 25 seconds. The measured parameters were hardness and organoleptic test result of texture. The best crackers in terms of texture is a cracker that uses temperature 140OC with time 25 seconds and 160OC with time 20 seconds

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Journal Info
Jurnal Pendidikan Teknologi Pertanian
Website

Abbrev

ptp

Publisher

Universitas Negeri Makassar

Subject

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering

Description

Jurnal Pendidikan Teknologi Pertanian adalah publikasi ilmiah hasil penelitian bidang teknologi pertanian dengan No. P-ISSN 2476 -8995 (Print) dan No. E-ISSN 2614-7858 (Online). Jurnal ini diterbitkan oleh Jurusan Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar. Jurnal ...