Uji Organoleptik mie mocaf sayur di BBPP Ketindan

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dc.contributor.authorHERDINASTITI
dc.contributor.authorMUARIF, Samsul
dc.date.accessioned2023-05-30T08:19:23Z
dc.date.available2023-05-30T08:19:23Z
dc.date.issued2023-03
dc.description.abstractMocaf noodle is a good alternative to replace noodles that made from wheat flour. BBPP Ketindan innovated by adding vegetables to the mocaf noodle mixture, which is moringa, broccoli, and mustard greens. To know the preference of potential consumers on vegetable mocaf noodles, it is necessary to do an organoleptic test with 4 parameters, which is color, aroma, texture, and taste. From the results of the study, it found that mustard green mocaf noodle got the highest preference value, then broccoli mocaf noodle, and the last is moringa mocaf noodle.
dc.identifier.issn2716-1250
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/20277
dc.language.isoid
dc.publisherPPMKP
dc.relation.ispartofseriesVol.4; No.1
dc.titleUji Organoleptik mie mocaf sayur di BBPP Ketindan
dc.typeArticle
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