WAHYUNDARI, KOMANG AGUSTINI (2018) STUDI PEMBUATAN GABIN VLA BAYAM. Diploma thesis, JURUSAN GIZI.
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Abstract
Spinach is a great source of vitamins, minerals and amino acids needed by the body. The green color in spinach contains lots of iron and carotene. This study aims to determine the percentage of spinach added to spinach vla spinach on organoleptic quality gabin vla spinach produced. This research used experimental method with Randomized Block Design type (RAK). Gabin vla spinach is subjected to subjective analysis including organoleptic assessment of the color, aroma, texture, taste and overall acceptance level. Percentage increase of spinach porridge is 5%, 10%, 15%, 20% from total weight of wheat flour and spinach. From the results of organoleptic tests including color, aroma, texture, taste and overall acceptance level is on spinach vla spinach with the best 5% treatment. Keywords: Spinach Leaf, Experimental Method
| Item Type: | Thesis (Diploma) |
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| Additional Information: | Kosentrasi bubur daun bayam |
| Uncontrolled Keywords: | Spinach Leaf, Experimental Method |
| Subjects: | R Medicine > R Medicine (General) |
| Divisions: | Jurusan Gizi > Prodi D3 |
| Depositing User: | Komang Agustini Wahyundari |
| Date Deposited: | 08 Aug 2018 23:34 |
| Last Modified: | 08 Aug 2018 23:34 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/853 |
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