Korelasi Antar Beberapa Sifat Sensorik Jubedhe

https://doi.org/10.22146/agritech.19253

Achmad Subagio(1*)

(1) Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Jember
(*) Corresponding Author

Abstract


Jubedhe were prepared from different proportions of raw material analyzed for the sensory characteristics.The result indicated that aroma was the greatest factor effecting the jubedhe acceptability, while texture and color determined the jubedhe acceptability small sweetness did not influence the jubedhe acceptability significantly. Aroma together with texture and colour given influence to the jubedhe acceptability about 67%.

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DOI: https://doi.org/10.22146/agritech.19253

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Copyright (c) 2017 Achmad Subagio

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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

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