Andalasian International Journal of Agricultural and Natural Sciences
Vol. 1 No. 01 (2020): Andalasian International Journal of Agricultural and Natural Sciences

PROXIMATE TEST AND ORGANOLEPTIC TEST ON THE CHARACTERISTICS OF THE MORINGA LAYER CAKE

Cici Wulandari (Unknown)
Budaraga IK (Unknown)
Wellyalina Wellyalina (Unknown)
Napassawan Liamnimitr (Unknown)

Article Info

Publish Date
06 Oct 2020

Abstract

Tradisional food from Indonesian that is a layer cake. Layer cake is usually made in with many variant colour. Beside that a layer cake made by rice powder, wheat powder, and starch powder. The taste is chewy, legit, and sweet making this cake liked by all circles. The purpose is to know a quality of layer cake with adding moringa leaf powder and adding moringa leaf powder with treatmet 5 test and 3 times test. The resull of analysis using anova with test and continve test Duncan’s New Multiple Range Test (DMNRT). The resull showing if adding moringa leaf power have infiuence with a layer cake quality and adding moringa leaf power in organoleptik fase into a layer cake is two percent (2%).

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Journal Info
Andalasian International Journal of Agricultural and Natural Sciences
Website

Abbrev

aijans

Publisher

Universitas Andalas

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

Description

is a peer-reviewed, open-access journal that publishes original research articles, review articles, as well as short communication in all areas of basic and applied natural sciences. The submitted manuscript should have relevance with basic and applied natural science. Andalasian Internasional ...