Volume 2, No. 7 July 2024 p-ISSN
3032-3037| e-ISSN 3031-5786
The Effect of Using Kale Vegetable Extracts, Kailan
Vegetables, and Mustard Greens Vegetables in Bakpao Making on The Physical and
Sensory Quality
Savina Putri Wahyudi1*,
Cucu Cahyana2, Annis Kandriasari3
Universitas Negeri Jakarta, Jakarta,
Indonesia1*23
Email: putri200014@gmail.com
Abstract
The research aimed to analyze the effect of using kale, kailan and mustard green vegetable extracts in making bakpao on physical and sensory quality. This research was conducted at the Bread and Patisserie Processing Laboratory, Culinary Education Study Program, Faculty of Engineering, Jakarta State University. The method used in this research is an experimental method which begins with a physical test by measuring the volume of the bakpao and the height of the bakpao, which is followed by a sensory test on 45 trained panelists, namely students of the Culinary Education Study Program who have passed the advanced bread processing course. The results of the research show that the results of hypothesis testing using the Kruskal Wallis test with a significance level of α (0.05) show that there is no effect of using extracts of kale, kailan vegetables and green mustard greens in making bakpao on sensory quality in all aspects. The results of physical measurements of volume and height with the greatest values were obtained by kailan vegetable extract with a volume of 103.33 cm3 and an average height of 3.97 cm. The conclusion of the results of this research is based on the results of physical tests that the bakpao using kailan vegetables have advantages in terms of volume and height, so they are the recommended formula.
Keywords: Bakpao, green
vegetable extract, physical quality, sensory quality
Introduction
Buns are dishes made from wheat flour, fermented,
given various fillings and cooked by steaming
Buns have quality and quality that continues to evolve
both in terms of shape and color variation. This shows that in addition to
white buns, it turns out that the color on the buns can be made with food
coloring so as to make the appearance of the buns more attractive
Traditionally, people have used natural ingredients as
natural dyes in their dishes, even plants also contain many benefits
Green
vegetables are a potential that can be used as raw materials or additives in
food products as an effort to increase the nutritional content and functional
properties of these ingredients
Kale vegetable extracts, kailan vegetables, and
mustard greens added to the processed bun products will affect the yield of bun
products. This is because there will be a change in the physical properties of
buns in general. Changes in this type of vegetable will cause changes in
external and internal aspects. This study was conducted to analyze the effect
of the use of kale vegetable extracts, kailan vegetables, and mustard greens in
the manufacture of buns on physical and sensory quality.
Research Methods
This study uses an
experimental method for the manufacture of bun products with the use of green
vegetable extracts. The samples from this study are three types of buns with
the use of kale vegetable extracts, kailan vegetables, and mustard greens. The
preliminary stage of the research is to determine a good control product
formula. The next stage is carried out by testing the product formula using
green vegetable extracts. The research formula can be seen in Table 1.
The data collection technique in the sensory quality test was
carried out randomly (random sampling) by giving a different code to each
sample using an organoleptic test (hedonic test) conducted by a rather trained
panelist of 45 students of the Culinary Arts study program, Faculty of
Engineering, State University of Jakarta. The aspects tested on buns with the
use of green vegetable extracts include external aspects (volume, skin color,
skin surface character, skin character, shape) and internal aspects (bun aroma,
green vegetable aroma, crumb pores, crumb color, taste, crumb texture, chewing
quality). Analysis of sensory quality test data using the Kruskal Wallis test,
if the results obtained are significantly different, the test is continued with
Tuckey's test to determine the best product.
Physical quality test data was collected using the grain method
(jewawut seeds) to determine the volume of buns and the ruler method to
determine the height of buns, while the analysis of physical quality test data
used the ANOVA test and the analysis data was presented in descriptive form.
Meanwhile, the stages of making bun products include the selection of raw
materials, weighing raw materials, mixing, resting time, cutting/dividing,
rounding, intermediate proofing, moulding, panning, final proofing, streaming,
depanning, cooling, packaging.
Table
1. Formula Bakpao
|
Ingredient Name |
Sum |
|
|
Percent (%) |
Gram (g) |
|
|
Low-protein
flour |
100 |
250 |
|
Full cream
milk powder |
4 |
10 |
|
Ragi
instan |
2 |
5 |
|
Gula pasir |
20 |
50 |
|
Salt |
0.6 |
1.5 |
|
Baking
powder |
0.6 |
1.5 |
|
Egg whites |
12 |
30 |
|
Cold water |
43.2 |
108 |
|
Shortening |
10 |
25 |
Results and Discussion
The results
of bun products using green vegetable extracts can be seen in Figure 1. The
research aspects in the sensory quality test include volume aspect, skin color
aspect, skin surface character aspect, skin character aspect, shape aspect, bun
aroma aspect, green vegetable aroma aspect, crumb pore aspect, crumb color
aspect, taste aspect, crumb texture aspect, and chewing quality aspect. The
research aspects of the physical quality test are the volume aspect and the
high aspect aspect.
|
Control Products |
Kale Vegetable Bun |
|
|
|
|
|
|
|
Figure 1.
Bun Results
Table 2. Results of
measuring the volume and height of buns
|
Buns |
Result |
|
|
Volume |
Tall |
|
|
Cubic
centimeters (cm3) |
Centimeter
(cm) |
|
|
Kale
vegetable extract |
86,67 |
3,80 |
|
Kailan
vegetable extract |
103,33 |
4,0 |
|
Mustard
greens extract |
101,67 |
3,9 |
Volume
Physical Quality Test
Based on the results of measurements using the grain
method, the average value of the volume of buns using kale vegetable extract
was 86.67 cm3. The average value of the volume of buns using kailan vegetable
extract was 103.33 cm3 and the buns using mustard greens extract was 101.67
cm3. The results of the ANOVA calculation were obtained f calculation of 10.11
with a significant degree α= 0.05; Treatment-Free Degree (DBP) 2; and the
error-free degree (dbg) of 6 is obtained in the f table of = 5.14. So it can be
concluded that f calculates > f
table which means that H0 is rejected and H1 is accepted. Therefore, there
is a significant influence on the use of kale vegetable extracts, kailan
vegetables, and mustard greens in the manufacture of buns on the physical
quality in the volume aspect, so it is necessary to have a follow-up test in
the form of a Duncan test to find out
the real difference in each treatment. Based on the results of the Duncan test on the measurement of bun volume, there
was no significant difference in buns with the use of kailan and mustard greens
vegetable extracts. Meanwhile, buns with the use of kale extract have different
notations so it can be concluded that there is a significant difference in the
volume of buns.
Figure 2.
Volume Value Graph
The expanding volume is obtained from glutenin which
absorbs water which functions as an increase in fluffiness in the process of
making buns (Rizqullah & Elida, 2022).
High
Physical Quality Test
Based on the results of measurements with the ruler
method, the average value of bun height using kale vegetable extract was 3.80
cm. The average height of buns using kailan vegetable extract was 4 cm and buns
using mustard vegetable extract was 3.9 cm. The results of the ANOVA
calculation were obtained f calculation 0.86 with a significant degree α=
0.05; Treatment-Free Degree (DBP) 2; and the error-free degree (dbg) of 6 is
obtained in the f table of = 5.14. Therefore, it can be concluded that f
calculates < f table which means that
H0 is accepted and H1 is rejected so that it can be
concluded that there is no significant influence on the use of kale vegetable
extracts, kailan vegetables, and mustard greens in the manufacture of buns on
the physical quality in the high aspect.
Figure 3.
High Value Graph
The volume that occurs in bread products is the
ability of bread to increase in size (height) before and after the baking or
steaming process (Rizqullah & Elida, 2022). In making buns, the use of kale
vegetable extract, kailan vegetable extract, and high-yield mustard vegetable
extract did not show significant differences, so it can be interpreted that the
height of the three products is good.
Sensory Quality Test
Volume
The results
of the panelists' sensory assessment of buns from the volume aspect can be seen
in the following figure:
Figure
4.
Volume
Value Graph
Based
on the results of the average calculation, it was obtained that buns using kale
vegetable extract had an average value of 4.5 with the medium volume assessment
category, buns using kailan vegetable extract had an average value of 4.5 with
the medium volume assessment category, and buns using mustard greens vegetable
extract had an average value of 4.4 with the medium volume assessment category.
The results of statistical analysis showed that there was no effect of the use
of kale vegetable extract, kailan vegetable extract, and mustard greens extract
in making buns on the physical and sensory quality in the volume aspect where x2 calculate
= 0.09 < x2 Table = 5.99 at a significant
degree α = 0.05 with degrees of freedom df = 3 - 1 = 2. During
fermentation, yeast enzymes play an important role i.e. yeast reacts With starch and sugar to
produce carbon dioxide gas, the development of this gas causes the dough to
expand and causes the dough to become lighter and larger
Skin Tone
The results of the panelists'
sensory assessment of buns from the aspect of bun skin color can be seen in the
following image:
Figure 5.
Skin Color Value Graph
Based
on the results of the average calculation, it was obtained that buns using kale
vegetable extract had an average value of 4.6 with the yellowish light green
skin color assessment category, kailan vegetable extract buns had an average
value of 4.8 with the yellowish light green skin color assessment category, and
buns using mustard greens vegetable extract had an average value of 4.7 with
the yellowish light green skin color assessment category. The results of
statistical analysis showed that there was no effect of the use of kale
vegetable extract, kailan vegetable extract, and mustard greens extract on the
physical and sensory quality of the skin color aspect where x2 count
= 0.54 < x2 table = 5.99 at a significant level
α = 0.05 with the degree of freedom df = 3 - 1 = 2. Skin color is also
obtained from the hot temperature during the steaming process with a steaming
time of 10-15 minutes
Skin Surface Character
The results of the panelists'
sensory assessment of buns from the aspect of the character of the skin surface
can be seen in the following image:
Figure 6.
Skin Surface Character Value
Chart
Based
on the results of the average calculation, it was obtained that the buns using
kale vegetable extract had an average value of 4.3 with the category of uneven
smooth skin surface character assessment, the buns using kailan vegetable
extract had an average value of 4.5 with the category of uneven smooth skin
surface character assessment, and the buns using mustard vegetable extract had
an average value of 4.6 with the category of uneven smooth skin surface
character assessment. The results of statistical analysis showed that there was
no effect of the use of kale vegetable extract, kailan vegetable extract, and
mustard greens extract in the making of buns on the physical and sensory
quality of the skin surface character where x2 count = 2.18 < x2 table
= 5.99 at a significant level α = 0.05 with the degree of freedom df = 3 -
1 = 2. The use of too large a fire during the steaming process will make the
bun deflated and the surface of the skin will wrinkle when removed
Skin Character
The results
of the panelists' sensory assessment of buns from the aspect of skin character
can be seen in the following image:
Figure 7.
Skin Character Value Graph
Based on the
results of the average calculation, it was obtained that buns using kale
vegetable extract had an average value of 3.9 with the category of assessment
of the character of the rather soft skin, buns using kailan vegetable extract
had an average value of 4.2 with the category of soft skin character
assessment, and buns using mustard greens had an average value of 4.3 with the
category of assessment of soft skin character. The results of statistical
analysis showed that there was no effect of the use of kale vegetable extract,
kailan vegetable extract, and mustard greens extract in the making of buns on
the physical and sensory quality of the skin character where x2 count
= 3.02 < x2 table = 5.99 at a significant level
α = 0.05 with the degree of freedom df = 3 - 1 = 2. The use of fat in
making bread as shortening can improve physical structures such as softness
Shape
The results
of the panelists' sensory assessment of buns from the aspect of shape can be
seen in the following figure:
Figure 8.
Graph Value Shapes
Based on the
results of the average calculation, it was obtained that the buns using kale
vegetable extract had an average value of 3.8 with a somewhat symmetrical shape
assessment category, the buns using kailan vegetable extract had an average
value of 4.2 with the symmetrical shape assessment category and the buns using
mustard vegetable extract had an average value of 3.9 with a somewhat
symmetrical shape assessment category. The results of statistical analysis
showed that there was no effect of the use of kale vegetable extract, kailan
vegetable extract, and mustard greens extract in the making of buns on the
physical and sensory qualities in the shape aspect where x2 count
= 2.29 < x2 table = 5.99 at a significant level
α = 0.05 with the degree of freedom df = 3 - 1 = 2. The shape of the bun
is influenced when shaping the dough by hand and the same amount of dough when
dividing the dough
Aroma Bakpao
The results of the panelists'
sensory assessment of buns from the aspect of bun aroma can be seen in the
following figure:
Figure 9.
Bun Aroma Value Chart
Based on the
results of the average calculation, it was obtained that the buns using kale
vegetable extract had an average value of 3.9, with the assessment category
close to the typical flavor of buns, the buns using kailan vegetable extract
had an average value of 3.8 with the category of flavored assessment typical of
buns and the buns using mustard vegetable extract had an average value of 4.3
with the category of flavored assessment typical of buns. The results of
statistical analysis showed that there was no effect of the use of kale
vegetable extract, kailan vegetable extract, and mustard greens extract in the
making of buns on the physical and sensory quality in the aspect of bun aroma
where x2 count = 3.74 < x2 table
= 5.99 at a significant level α = 0.05 with the degree of freedom df = 3 -
1 = 2. The aroma produced in bread varies depending on the additional
ingredients provided, so the bread is expected to have a good aroma, such as
buns that have a distinctive fermentation aroma
Green Vegetable Aroma
The results of the panelists'
sensory assessment of buns from the aspect of green vegetable aroma can be seen
in the following figure:
Figure 10.
Green Vegetable Aroma Value
Graph
Based on the
results of the average calculation, it was obtained that buns using kale
vegetable extract had an average value of 3.7 with the assessment category of slightly
flavored langu green vegetables, buns using kailan vegetable extract had an
average value of 4.2 with the assessment category of not slightly flavorful
langu green vegetables and buns using mustard vegetable extract had an average
value of 3.5 with the assessment category of somewhat flavorful langu green
vegetables. The results of statistical analysis showed that there was no effect
of the use of kale vegetable extract, kailan vegetable extract, and mustard
greens extract in the making of buns on the physical and sensory quality of the
aroma aspect of green vegetables where x2 count = 4.29 < x2 table
= 5.99 at a significant level α = 0.05 with the degree of freedom df = 3 -
1 = 2. The aroma of green vegetables itself is produced from the use of green
vegetable extracts themselves, in the manufacturing process blanching
techniques have been carried out on
vegetables that are expected not to have too much langu aroma from the
vegetables. Green vegetables contain the enzyme lipoxidase which, if the cooking
process is not perfect, can cause an unpleasant odor
Crumb Pores
The results
of the panelists' sensory assessment of buns from the aspect of crumb pores can
be seen in the following figure:
Figure 11.
Crumb Pore Value Chart
Based on the
results of the average calculation, it was obtained that the buns using kale
vegetable extract had an average value of 3.9 with the category of assessing
rather large pores, the buns using kailan vegetable extract had an average
value of 3.9 with the category of assessing rather large pores and the buns
using mustard vegetable extract had an average value of 3.7 with the category
of assessing rather large pores. The results of the statistical analysis showed
that there was no effect of the use of kale vegetable extract, kailan vegetable
extract, and mustard greens extract in the making of buns on the physical and
sensory quality of the crumb pores where x2 count = 0.30 < x2 table
= 5.99 at a significant level α = 0.05 with the degree of freedom df = 3 -
1 = 2. The formation of pores in bread is greatly influenced
by the level of CO2 gas produced during the fermentation process. During
fermentation, some of the CO2 gas will be lost and the rest will be trapped in
the dough matrix which causes the formation of small pores that are evenly
distributed in the dough or called the dough development process (leavening).
The structure of the pores varies greatly and depends on the bread being made.
Generally, the structure of the bread must have a uniform shape with thin cell
walls
Crumb Color
The results
of the panelists' sensory assessment of buns from the aspect of crumb color can
be seen in the following image:
Figure 12.
Crumb Color Value Graph
Based on the
results of the average calculation, it was obtained that buns using kale
vegetable extract had an average value of 4.4 with the yellowish light green
crumb color assessment category, kailan vegetable extract buns had an average
value of 4.8 with the yellowish light green crumb color assessment category and
buns using mustard greens vegetable extract had an average value of 4.5 with
the yellowish light green crumb color assessment category. The results of
statistical analysis showed that there was no effect of the use of kale
vegetable extract, kailan vegetable extract, and mustard greens extract in the
making of buns on the sensory quality in the aspect of crumb color where x2 count
= 13.3 > x2 table = 5.99 at a significant level
α = 0.05 with the degree of freedom df = 3 - 1 = 2. The results of
Tuckey's test were obtained that buns
using kailan vegetable extract were the products that had the best quality in
terms of crumb color. Green vegetables have a variety of green colors, some are light green to
dark green. The green color possessed by chlorophyll has long been used as a
natural dye in various products
Taste
The results
of the panelists' sensory assessment of buns from the aspect of taste can be
seen in the following image:
Figure
13.
Flavor
Value Graph
Based on the
results of the average calculation, it was obtained that buns using kale
vegetable extract had an average value of 4.3 with a rather sweet taste
assessment category, buns using kailan vegetable extract had an average value
of 4.4 with a rather sweet taste assessment category and buns using mustard
greens extract had an average value of 4.5 with a rather sweet taste assessment
category. The results of statistical analysis showed that there was no effect
of the use of kale vegetable extract, kailan vegetable extract, and mustard
greens extract in the making of buns on the physical and sensory quality in the
taste aspect where x2 count = 0.19 < x2 table
= 5.99 at a significant level α = 0.05 with the degree of freedom df = 3 -
1 = 2. Good quality bread must have a typical wheat bread taste, sweet, sour,
bland or rancid and delicious
Crumb Texture
The results
of the panelists' sensory assessment of buns from the aspect of crumb texture
can be seen in the following figure:
Figure 14.
Crumb Texture Value Graph
Based on the
results of the average calculation, buns using kale vegetable extract had an
average value of 4.2 with the fine crumb texture assessment category, buns
using kailan vegetable extract had an average value of 4.3 with the fine crumb
texture assessment category and buns using mustard vegetable extract had an
average value of 4.1 with the fine crumb texture assessment category. The
results of statistical analysis showed that there was no effect of the use of
kale vegetable extract, kailan vegetable extract, and mustard greens extract in
the making of buns on the physical and sensory quality of the crumb texture
where x2 count = 0.42 < x2 table
= 5.99 at a significant level α = 0.05 with the degree of freedom df = 3 -
1 = 2. One of the things that affects the texture of this bun is during the mixing of
ingredients, stirring the dough, and the fermentation process. In the process
of stirring the perfect bun dough, it produces a dough that is resistant to the
formation of gluten to the maximum, which functions to hold gas during the
fermentation process (Rizqullah & Elida, 2022).
Chewing Quality
The results
of the panelists' sensory assessment of buns in terms of chewing quality can be
seen in the following figure:
Figure 15.
Chew Quality Value Graph
Based on the
results of the average calculation, it was obtained that buns using kale
vegetable extract had an average value of 4.1 with the category of soft chewing
quality assessment, buns using kailan vegetable extract had an average value of
4.1 with the category of soft chewing quality assessment and buns using mustard
vegetable extract had an average value of 4.2 with the category of soft chewing
quality assessment. The results of statistical analysis showed that there was
no effect of the use of kale vegetable extract, kailan vegetable extract, and
mustard greens extract in the making of buns on the physical and sensory
quality of chewing quality where x2 count = 0.42 < x2 table
= 5.99 at a significant level α = 0.05 with the degree of freedom df = 3 -
1 = 2. One of
the things that affects the softness of bread is the use of fat. Fat can help
control the evaporation of water content, so it can maintain the softness of
bread during storage
Conclusion
This
study examines the effect of the use of kale, kailan, and mustard greens
vegetable extracts on the physical and sensory quality of buns. In the physical
quality test of the volume aspect using the grain method with three repetitions
and three treatments, the results of ANOVA RAL showed a significant influence
of the three types of vegetable extracts. Follow-up tests using Duncan tests
revealed that kailan vegetable extract provides the best quality in buns.
However, for the high aspect physical quality test measured using the ruler
method, the RAL ANOVA results showed that there was no significant influence of
the three vegetable extracts. The sensory quality test using a hedonic quality
test with 45 moderately trained panelists showed that buns with kailan
vegetable extract obtained the highest average scores in terms of volume, skin
color, shape, aroma of green vegetables, pores of crumbs, color of crumbs, and
texture of crumbs. Buns with kale vegetable extract got the highest scores in
terms of volume and pores of crumbs, while buns with mustard greens extract had
the highest scores on skin surface character, skin character, bun aroma, taste,
and chewing quality. Based on the results of this study, the use of kailan
vegetable extract is recommended for further utilization in making buns, as it
provides the best physical and sensory qualities compared to other vegetable
extracts.
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Savina Putri Wahyudi, Cucu Cahyana, Annis Kandriasari (2024) |
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First publication right: Advances in Social Humanities Research |
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