Prof. Dr. Dedi Fardiaz, Dosen Departemen Ilmu dan Teknologi Pangan IPB University
Tabel 1. Parameter tekstural pangan Adhesivenes Chewiness Cohesiveness Consistency Crispiness Crunchiness Elasticity Extensibility Firmness Fracturability Gel strength Sumber: Brown, R.D. (2010) 52
FOODREVIEW INDONESIA | VOL. XVI / NO. 4 / April 2021
Gumminess Hardness Rupture strength Springeness Stiffness Stringiness Texture profile analysis Toughness Work to cut Work to penetrate Work to shear
