Uji Organoleptik pada Pembuatan Saos Pepaya

Riska Ahsanunnisa, Dheani Sepalia, Silvi Hariani, Fitria Wijayanti, Siti Rodiah, Ade Oktasari, Nurul Kholidah, Rima Daniar

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This study aims to increase the quality value of papaya by using it as sauce and to extend its shelf life. This research is a descriptive research. Papaya sauce testing in this study is using organoleptic tests and conducting chemical analyzes such as moisture content. The results of the organoleptic test on taste showed that the panelists' level of preference for the thick taste and texture of papaya sauce was not different from that of the sauce in general.

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ISSN (cetak): 2654-4032