KARAKTERISTIK SIFAT FISIKO-KIMIA DAN THERMAL SERTA PENERIMA ORGANOLEPTIK KUE SAGON BERBASIS TEPUNG PISANG
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Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian
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physical, chemical and thermal properties of the sagon cake as weparameter are physical properties including degree of whiteness and its sensory acceptability parameters. The design experimentriplicate measurements for each observation parameters. The obtcoconut grated 1: 2 were most favored by respondents.
Keywords
sagon cake, banana flour, coconut grated, physicochemical properties, thermal properties, sensory evaluation