PENDEKATAN CLUSTER UNTUK EVALUASI SENSORI PRODUK CHIFFON CAKE PADA KELOMPOK PANELIS IBU-IBU (PKK) PERUM POLRI DURENAN INDAH SEMARANG

ANDRIANI., FEBE (2007) PENDEKATAN CLUSTER UNTUK EVALUASI SENSORI PRODUK CHIFFON CAKE PADA KELOMPOK PANELIS IBU-IBU (PKK) PERUM POLRI DURENAN INDAH SEMARANG. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

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Abstract

Faktor sensori dipengaruhi bagaimana suatu produk dirasakan. Faktor sensori ini meliputi warna, rasa, aroma, dan tekstur. Faktor sensori muncul karena menyangkut selera seseorang. Penilaian seseorang terhadap bahan pangan tergantung pada persepsi orang tersebut menilai berdasarkan inderanya.

Item Type:	Thesis (Other)
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology > Food safety
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Mrs Ratnasasi Wijayanti
Date Deposited:	04 Mar 2016 02:37
Last Modified:	04 Mar 2016 02:37
URI:	http://repository.unika.ac.id/id/eprint/7780

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