The sensory characteristics and business feasibility of a snack bar made from cocoa cake and banana chips “Tanduk”

Snack bar as a variant of today’s processed food has various types of constituent components. This study aims to determine the sensory characteristics and the feasibility of a snack bar made with cocoa cake and banana chips Tanduk as raw materials. The snack bars were made in three comparison formul...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	Djaafar, Titiek Farianti, Cholifah, Milenia Fitria, Rosida, Dedin Finatsiyatull, Hatmi, Retno Utami, Wanita, Yeyen Prestyaning, Fahmi, Diah Arina, Marwati, Tri
Format:	Tagungsbericht
Sprache:	eng
Schlagworte:	Aroma Cocoa Color Feasibility Mathematical analysis Net present value Parameters Payback periods Raw materials Sensory testing Taste Texture
Online-Zugang:	Volltext
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