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Author

Annis Kandriasari

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Open access Sep 2026

THE EFFECT OF RAJA BULU BANANA FLOUR (MUSA PARADISIACA L. VAR SAPIENTUM) SUBSTITUTION ON BAKING LOSS AND SENSORY QUALITY OF DRY CHOUX PASTRY

This study aims to examine the effect of raja bulu banana flour (Musa paradisiaca L. var. sapientum) substitution on baking loss and sensory quality characteristics of dry choux pastry (sus kering). The research employed an experimental approach with a Completely Randomized Design (CRD), encompassing three substitution...

Yasha Alfiyami, Annis Kandriasari, Alvina Fadila Maulida · 0 citations

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