Pengaruh penambahan tepung kedelai (Glycine max) dan kopi bubuk robusta terhadap sifat kimia dan organoleptik brownies: Effect of the addition of soybean flour (Glycine max) and robusta coffee powder on the chemical and organoleptic properties of brownies

Deny Utomo; Devi Putri Muslimah

doi:10.35891/tp.v13i2.3444

Pengaruh penambahan tepung kedelai (Glycine max) dan kopi bubuk robusta terhadap sifat kimia dan organoleptik brownies

Effect of the addition of soybean flour (Glycine max) and robusta coffee powder on the chemical and organoleptic properties of brownies

Authors

Deny Utomo Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Yudharta Pasuruan
Devi Putri Muslimah Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Yudharta Pasuruan

DOI:

https://doi.org/10.35891/tp.v13i2.3444

Keywords:

Brownies, robusta coffee powder, soybean flourÃ—

Abstract

<<null>>

Downloads

Published

2022-09-30

Issue

Vol. 13 No. 2 (2022)

Section

Article

License

Authors send the manuscript with the understanding that if accepted for publication, the copyright of the article belongs to the authors and retains publishing rights without restriction. More...