PERBANDINGAN PERBEDAAN KONSENTRASI RAGI TERHADAP MUTU DONAT KENTANG

  • Ghaida Nurin Atifah Fakultas Pendidikan Matematika Ilmu Pengetahuan Alam Universitas Pendidikan Indonesia, Bandung
  • Hanif Syafrian Purnama Fakultas Pendidikan Matematika Ilmu Pengetahuan Alam Universitas Pendidikan Indonesia, Bandung
  • Khodijah Khoirun Nisa Fakultas Pendidikan Matematika Ilmu Pengetahuan Alam Universitas Pendidikan Indonesia, Bandung
  • Kusnadi Kusnadi Fakultas Pendidikan Matematika Ilmu Pengetahuan Alam Universitas Pendidikan Indonesia, Bandung
  • Peristiwati Peristiwati Fakultas Pendidikan Matematika Ilmu Pengetahuan Alam Universitas Pendidikan Indonesia, Bandung

Abstract

Donuts are processed flour products made from a combination of several ingredients such as wheat flour, sugar, salt, butter, eggs, water, and yeast as a fermentation agent, these ingredients are mixed with potatoes as an additional raw material. The yeast will grow by converting the sugar into carbon dioxide gas and this gaseous-flavored compound is what makes the donuts rise. The method used in this study was an experimental laboratory method to test the effect of different yeast concentrations on the organoleptic characteristics of potato donuts. The three concentrations of yeast used were 1.4% (w/w), 1.8% (w/w), and 2.2% (w/w). Yeast affected all parameters, taste, color, aroma, and texture of the best donuts in the first treatment with a yeast concentration of 1.4% and the highest organoleptic value.

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Published
2023-08-09
How to Cite
ATIFAH, Ghaida Nurin et al. PERBANDINGAN PERBEDAAN KONSENTRASI RAGI TERHADAP MUTU DONAT KENTANG. Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology), [S.l.], v. 10, n. 1, p. 12-16, aug. 2023. ISSN 2477-2739. Available at: <https://ojs.unud.ac.id/index.php/pangan/article/view/105576>. Date accessed: 29 feb. 2024. doi: https://doi.org/10.24843/MITP.2023.v10.i01.p12.