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PENGARUH SUBSTITUSI TEPUNG MOCAF (Modified Cassava Flour) DAN PENAMBAHAN PUREE WORTEL (Daucus Carota L.)TERHADAP HASIL JADI PIZZA

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Academic year: 2021

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Tabel 1 Desain Eksperimen  Tepung mocaf  Puree wortel  30% (M1 )  40%  (M2)  50% (M3 )  30% (W 1 )  M 1  W 1 M 1  W 2 M 1  W 3 50% (W 2 )  M 2 W 1 M 2 W 2 M 2 W 3 70% (W 3 )  M 3 W 1 M 3 W 2 M 3 W 3 Keterangan:
Tabel 2 Alat-alat dalam Pembuatan Pizza Mocaf Wortel
Tabel 6 Hasil Uji Lanjut Duncan Warna Pizza   Mocaf  N  Subset           1  2  Duncan  30  30  3.00        40  30  3.11  3.11     50  30     3.24     Sig
Tabel 10 Hasil Uji Lanjut Duncan Aroma Pizza  mocaf  N  Subset     1  2  Duncan(a,b)  40  30  2.10     50 30 2.23 2.23  30  30     2.44    Sig

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