Karakteristik Kimia dan Organoleptik Selai Oles Kenari (Canarium indicum L.) Dengan Penambahan Susu Full Cream
| Autor: | Erynola Moniharapon, Meitycorfrida Mailoa, Maria S Hitijahubessy |
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| Rok vydání: | 2021 |
| Zdroj: | MAKILA. 15:130-140 |
| ISSN: | 2746-7155 1978-4996 |
| DOI: | 10.30598/makila.v15i2.4575 |
| Popis: | The purpose of the study was to determine the effect of adding the best of full cream milk on the chemical and organoleptic characteristics of canarium nuts spread. A completely randomized design with the addition of full cream milk concentration consisted of 5 treatment levels, namely 0%, 3%, 6%, 9%, and 12%. The result showed that adding 9% full cream milk to walnut jam was the best treatment with overall acceptable chemical and organoleptic characteristics. |
| Databáze: | OpenAIRE |
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