Jaminan Mutu Pangan
Authored by Dyta Anggraeny
Science
University
Used 4+ times
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5 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 10 pts
Menggunakan panca indra (sensory) merupakan salah satu bentuk evaluasi kualitas pangan dengan metode
Metode Subjektif
Metode Objektif
Metode Mikroskopik
2.
MULTIPLE CHOICE QUESTION
20 sec • 10 pts
Pengukuran dengan metode kimia merupakan salah satu evaluasi kualitas pangan dengan metode
Metode Subjektif
Metode Objektif
Metode Mikroskopik
3.
MULTIPLE CHOICE QUESTION
20 sec • 10 pts
Karakteristik fisik pada bahan pangan yaitu
Komposisi zat gizi
Konsentrasi mikrobial
Konsistensi pangan
4.
MULTIPLE CHOICE QUESTION
20 sec • 10 pts
Includes taste and smell (felt on the tongue) and smell (felt in the olfactory center in the nose), is a response in the oral cavity to chemical stimuli is one of the principles of food quality, namely...
Appearance
Flavor
Texture
5.
MULTIPLE CHOICE QUESTION
20 sec • 10 pts
Comprising colour, shape, size, gloss, etc, is based on optical properties and visual manifestation of size and shape are the principles of food quality, namely
Appearance
Flavor
Texture
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