Journal of Tropical Food and Agroindustrial Technology
Vol 3 No 02 (2022): Juli

Characteristics Sensory of White Bread Enriched with Various Concentrations of Green Mustard Flour (Brassica Juncea)

Rizka Faticha Sari Rizka (Unknown)
Ida Agustini Saidi (Universitas Muhammadiyah Sidoarjo)
Syarifa Ramadhani Nurbaya (Universitas Muhammadiyah Sidoarjo)
Rahmah Utami Budiandari (Universitas Muhammadiyah Sidoarjo)

Article Info

Publish Date
20 Apr 2022

Abstract

This study aims to find out the effect of the concentration of green mustard flour (Brassica juncea) on the characteristics of fresh bread. This study was conducted using a randomized design group (RAK) factorial with the first factor of treatment of the concentration of green mustard flour consisting of 9 levels namely P1 0% Green Mustard Flour, P2 1% Green Mustard Flour, P3 2% Green Mustard Flour, P4 3% Green Mustard Flour, P5 4% Green Mustard Flour, P6 5% Green Mustard Flour, P7 6% Green Mustard Flour, P8 7% Green Mustard Flour and P9 8% Mustard Flour. The variable measured is an organoleptic test of volume, taste, and texture. The results showed that the treatment of the concentration of green mustard flour had a noticeable effect on organoleptic tests (volume, taste, and texture).

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Journal Info
Journal of Tropical Food and Agroindustrial Technology
Website

Abbrev

jtfat

Publisher

Universitas Muhammadiyah Sidoarjo

Subject

Agriculture, Biological Sciences & Forestry

Description

Focus in this journal to communicating the results of research of professors, teachers, practitioners, and scientists in the field of food, food processing technology and agricultural industrial technology. Scope in this journal is: 1. Food processing technology / agricultural products 2. Food & ...