Variasi Penambahan Tepung Ketan Dan Buah Kuini (Mangifera Odorata) Terhadap M…

ABSTRACT Dodol is traditional food from Indonesia. The purpose of this research was to obtain the best formulation from variations of glutinous rice flour and kuini puree on the quality and sensory character of kuini dodol based on Indonesian National Standard (1996). This research conducted experimentaly by using a completely randomized design (CRD) with four treatments and four replicati…