Sensory Properties of Mustard Greens Crackers (Brassica juncea L.) Sifat Sensoris Kerupuk Sawi (Brassica juncea L.)

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Published: Jun 30, 2022
DOI: https://doi.org/10.21070/pels.v2i2.1261
Keywords:
Crackers, Mustard Greens, Sensory Properties

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Ayu Krisnawati
Universitas Muhammadiyah Sidoarjo
Ida Agustina Saidi
Universitas Muhammadiyah Sidoarjo

Abstract

The purpose of the study was to determine the sensory properties of crackers by the addition of green mustard flour or green mustard paste. This research was experimental research single factor used Randomized Block Design. This treatment was the ratio of addition of green mustard flour or green mustard paste namely K0 (without the addition of green mustard flour or green mustard paste), K1 (1% green mustard flour), K2 (2% green mustard flour), K3 (3% green mustard flour), K4 (4% green mustard flour), K5 (5% green mustard flour), K6 (10% green mustard paste), K7 (15% green mustard paste), K8 (20% green mustard paste), K9 (25% green mustard paste) and K10 (30% green mustard paste). The data were analyzed using the Friedman test. The results showed that the addition of green mustard flour or green mustard paste has a significant effect on the hedonic test of color, aroma, taste, and texture of mustard crackers.

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How to Cite
[1]
A. Krisnawati and I. A. Saidi, “Sensory Properties of Mustard Greens Crackers (Brassica juncea L.)”, PELS, vol. 2, no. 2, Jun. 2022.
Issue
Vol 2 No 2 (2022): Proceedings of the 4th Seminar Nasional Sains 2022
Section
Agricultural Product Technology
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This work is licensed under a Creative Commons Attribution 4.0 International License.

Author Biographies

Ayu Krisnawati, Universitas Muhammadiyah Sidoarjo

Program Studi Teknologi Pangan, Fakultas Sains dan Teknologi

Ida Agustina Saidi, Universitas Muhammadiyah Sidoarjo

Program Studi Teknologi Pangan, Fakultas Sains dan Teknologi

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