Authors:

Ghaida Nurin Atifah, Hanif Syafrian Purnama, Khodijah Khoirun Nisa, Kusnadi Kusnadi, Peristiwati Peristiwati

Abstract:

“Donuts are processed flour products made from a combination of several ingredients such as wheat flour, sugar, salt, butter, eggs, water, and yeast as a fermentation agent, these ingredients are mixed with potatoes as an additional raw material. The yeast will grow by converting the sugar into carbon dioxide gas and this gaseous-flavored compound is what makes the donuts rise. The method used in this study was an experimental laboratory method to test the effect of different yeast concentrations on the organoleptic characteristics of potato donuts. The three concentrations of yeast used were 1.4% (w/w), 1.8% (w/w), and 2.2% (w/w). Yeast affected all parameters, taste, color, aroma, and texture of the best donuts in the first treatment with a yeast concentration of 1.4% and the highest organoleptic value.”

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PDF:

https://jurnal.harianregional.com/pangan/full-105576

Published

2023-08-09

How To Cite

ATIFAH, Ghaida Nurin et al. PERBANDINGAN PERBEDAAN KONSENTRASI RAGI TERHADAP MUTU DONAT KENTANG.Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology), [S.l.], v. 10, n. 1, p. 12-16, aug. 2023. ISSN 2477-2739. Available at: https://jurnal.harianregional.com/pangan/id-105576. Date accessed: 02 Jun. 2025. doi:https://doi.org/10.24843/MITP.2023.v10.i01.p12.

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Issue

Vol 10 No 1 (2023): Scientific Journal of Food Technology (Maret)

Section

Articles

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