Karakteristik Kimia dan Uji Daya Terima Berdasarkan Perbedaan Formulasi Pada Stick Sayur Pakcoy (BrassicaChinensis L)
KARAKTERISTIK KIMIA DAN UJI DAYA TERIMA BERDASARKAN PERBEDAAN FORMULASI PADA STICK SAYUR PAKCOY (BRASSICA CHINENSIS L) Chemical Characteristics qnd Acceptance Test Based On Different Formulation On Pakcoy Vegetable Stick (Brassica Chinensis L) Zibirqon Balqis Thoyyib 1 ,Endah Budi Permana Putri 1 1 Program Studi Gizi, Fakultas Kesehatan, Universitas Nahdlatul Ulama Surabaya Jl. Raya Jemursari No.57, Jemur Wonosari, Kecamatan Wonocolo, Kota Surabaya, Jawa Timur 60237 *Penulis korespondensi: Email : zizibalqis3003@gmail.com Abstract Stick is one of the snacks or types of pastries with the basic ingredients of wheat flour, tapioca flour or sago flour, fat, eggs and water, which are long flat shapes, have a savory taste and crunchy texture. This study aims to analyze the chemical characteristics (proximate levels, calcium, vitamin C) and test people's acceptance of pakcoy sticks (Brassica Rapa Chinensis L). consisting of 4 formulations (0%, 2%, 6%...