Subtitusi tepung terigu dengan tepung mocaf terhadap karakteristik kimia dan sensoris stik kopi robusta (Coffea canephora): Substitution of wheat flour with mocaf flour on chemical and sensory characteristics of robusta coffee sticks (Coffea canephora)

Cahyaning Rini Utami; Indah Yuly Putri Pratama

doi:10.35891/tp.v15i2.5661

Subtitusi tepung terigu dengan tepung mocaf terhadap karakteristik kimia dan sensoris stik kopi robusta (Coffea canephora)

Substitution of wheat flour with mocaf flour on chemical and sensory characteristics of robusta coffee sticks (Coffea canephora)

Authors

Cahyaning Rini Utami Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Yudharta Pasuruan
Indah Yuly Putri Pratama Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Yudharta Pasuruan

DOI:

https://doi.org/10.35891/tp.v15i2.5661

Keywords:

Mocaf flour, robusta coffee, coffee sticks, chemical characteristics, sensory

Abstract

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Published

2024-09-30

Issue

Vol. 15 No. 2 (2024)

Section

Article

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