Effect of Drying Temperature on Sensory Properties of Mustard Flour (Brassica juncea) Using Oven Dryer
Pengaruh Suhu Pengeringan Terhadap Sifat Sensori Tepung Sawi (Brassica juncea) Menggunakan Pengering Oven
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(1) * Yeny Ekawati
Universitas Muhammadiyah Sidoarjo
Indonesia
(2) Ida Agustina Saidi Universitas Muhammadiyah Sidoarjo
Indonesia
(*) Corresponding Author
Abstract
This study aims to determine the effect of drying temperatures on sensori properties of mustard greens flour. The study was conducted from February to April 2020. Hedonic test used non-parametric statistical to determine sensori properties of mustard greens flour.The sample used was mustard greens (Brassica juncea) from Waru, Sidoarjo. Various temperature used oven drying at 40oC, 50oC,60oC and 70oC. The results showed that the drying temperatures has not difference on hedonic test of color, aroma, and texture of mustard flour.
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Copyright (c) 2021 Yeny Ekawati, Ida Agustina Saidi
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