Analisis Uji Organoleptik Subtitusi Tepung Mocaf dan Tepung Terigu Terhadap Kualitas Pizza

Analisis Organoleptic Test The Quality Difference of Pizza Through Substitution Wheat Flour with Mocaf Flour

  • Rosnendya Wisnu Wardhana Manajemen Kuliner, Politeknik Pariwisata Batam
Keywords: Pizza, Mocaf Flour, Substitution

Abstract

Pizza with the substitution of mocaf flour is a pizza made with the basic ingredients of wheat flour substituted with mocaf flour. Through this research we could find the organoleptic quality difference of pizza in color, aroma, texture and flavor. Based on experiment of making pizza using respectively 30%, 50% and 70% mocaf flour and adding high protein flour of respectively 80%, 50% and 30%. The data collection comes from using some of these instrument, influence test, the hedonic quality test and Ducan’s Multiple Range to achieve final result. The research instrument used questioners with a total 43 panelists consisting of 10 trained panelists and untrained panelists as many as 33 people. The result of the analysis showed that there were significant differences in color, aroma, flavor and texture showed that pizza treat with 30% mocaf flour and 70% hard flour which had the highest score with golden brown color, real aroma, very good taste and crunchy texture. Hereas from the hedonic test the panelists liked the color and aroma of the pizza with the treatment of 30% mocaf dlour and 70% hard flour.

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Published
2019-12-05
How to Cite
Wisnu Wardhana, R. (2019) “Analisis Uji Organoleptik Subtitusi Tepung Mocaf dan Tepung Terigu Terhadap Kualitas Pizza”, VITKA Jurnal Manajemen Pariwisata, 1(2), pp. 48 - 54. Available at: http://journal.btp.ac.id/index.php/vitka/article/view/37 (Accessed: 7April2020).