Ayu, Inne Nova (2015) FINAL REPORT THE COMPARISON OF BAKED PUMPKIN MUFFIN WITH STEAMED PUMPKIN MUFFIN. Other thesis, Politeknik Negeri Sriwijaya.
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Text (COVER)
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Text (CHAPTER II LITERATURE REVIEW)
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Text (CHAPTER IV FINDINGS AND DISCUSSION)
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Text (CHAPTER V CONCLUSIONS AND SUGGESTIONS)
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Text (REFERENCES)
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Abstract
The Comparison of Baked Pumpkin Muffin With Steamed Pumpkin Muffin (Ayu, 2015, 29 Pages, 15 Images, 3 Tables, 1 Chart) This final report researched the consumers’ opinion about the comparison of baked pumpkin muffin and steamed pumpkin muffin. Both pumpkin muffins must have many advantages for the consumers as all we know that pumpkin is fruit which rich of beta carotene. Using pumpkin puree in muffin batter can reduced flour using, also give natural yellow color and sweet taste for well made muffin. The comparison data collected through questionnaires based on quantitative variable by using color, aroma, texture, and taste as the parameters. The result indicate mostly consumers prefer baked pumpkin muffin than the steamed one. The texture of steamed pumpkin muffin did not get good result on consumers’ perception. Overall the baked pumpkin muffins get very good attention from consumers.
| Item Type: | Thesis (Other) |
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| Uncontrolled Keywords: | all we know that pumpkin is fruit which rich of beta carotene. |
| Subjects: | T Technology > T Technology (General) |
| Depositing User: | Mr Bambang Anthony |
| Date Deposited: | 14 Jan 2016 04:05 |
| Last Modified: | 14 Jan 2016 04:05 |
| URI: | http://eprints.polsri.ac.id/id/eprint/2270 |
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