Dublin Core
Title
Gambaran Spesifikasi Bahan Makanan Segar dan
Citarasa Makanan Lunak yang Dihasilkan
Citarasa Makanan Lunak yang Dihasilkan
Description
The specification of food ingredients is a control that is carried out at the beginning of food service activities
which functions to control the quality of food ingredients. The quality and safety of a food product are highly
dependent on the quality and safety of the raw materials used. This study aims to determine the description of the
specifications of fresh food ingredients and the taste of the resulting soft food. This research is descriptive
research with a cross-sectional research design. The number of samples of 15 foodstuffs and 30 people was done
by random sampling technique. The results showed that the specifications of fresh food ingredients 73.3% were
declared by the inspection of quality and quantity. The taste of the soft food produced is not good because in
terms of food texture there are still some that are not by the requirements of soft food.
which functions to control the quality of food ingredients. The quality and safety of a food product are highly
dependent on the quality and safety of the raw materials used. This study aims to determine the description of the
specifications of fresh food ingredients and the taste of the resulting soft food. This research is descriptive
research with a cross-sectional research design. The number of samples of 15 foodstuffs and 30 people was done
by random sampling technique. The results showed that the specifications of fresh food ingredients 73.3% were
declared by the inspection of quality and quantity. The taste of the soft food produced is not good because in
terms of food texture there are still some that are not by the requirements of soft food.
Creator
Yuli Hartati, Ayu Meilina
Publisher
Jurnal Pustaka PADI Vol 1 No 1 (2022) pages : 11-16
Date
2022
Format
Pdf
Language
Indonesia