Jurnal Gastronomi Indonesia
Vol 5 No 1 (2017): Jurnal Gastronomi

PENGARUH PEMBERIAN BAKING SODA TERHADAP KUALITAS MIE BASAH

Mario Syarif (Sekolah Tinggi Pariwisata Nusa Dua Bali)
I Nyoman Sukana Sabudi (Sekolah Tinggi Pariwisata Nusa Dua Bali)

Article Info

Publish Date
20 Sep 2017

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.

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Journal Info
Jurnal Gastronomi Indonesia
Website

Abbrev

jgi

Publisher

Politeknik Pariwisata Bali

Subject

Social Sciences

Description

Journal of Indonesian Gastronomy (Jurnal Gastronomi Indonesia/JGI) is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. The journal focuses on articles that explores all aspects related to the growing field of the interaction of gastronomy and food ...