PENGEMBANGAN PRODUK MI KERING DARI TEPUNG UBI JALAR (Ipomoea batatas) DAN PENENTUAN UMUR SIMPANNYA DENGAN METODE ISOTERM SORPSI [Development of Dried Noodle Made of Sweet Potato (Ipomoea batatas) Flour and Prediction of Its Shelf Life Using Sorption IsotPENGEMBANGAN...
Elvira SyamsirTrifena HonestinSyamsir, E. and T. Honestin, Karakteristik Fisiko-Kimia Tepung Ubi Jalar (Ipomoea batatas) Varietas Sukuh dengan Variasi Proses Penepungan. Departemen Ilmu dan Teknologi Pangan, Fateta IPB, 2009.
PENGARUH PERBANDINGAN PUREE BIJI BUAH NANGKA DENGAN TEPUNG TERIGU PADA PEMBUATAN KULIT PIE TERHADAP DAYA TERIMA KONSUMENThis plant has different names and varies depending on the region or region. Jackfruit plant is a plant that belongs ... G Adelia,M Dahlia,Sachriani - 《Syntax Idea》 被引量...
PROSES PRODUKSI PEMBUATAN SNACK BARS BERBAHAN BEKATUL DENGAN SUBSTITUSI TEPUNG MAIZENAPRODUCTION PROCESS MAKING OF SNACK BARS FROM RICE BRAN WITH MAIZENA ... I Widihastuti 被引量: 0发表: 2016年 JAJANAN SEHAT KAYA SERAT UNTUK KELUARGA: PEMANFAATAN TEPUNG BEKATUL SEBAGAI SUBSTITUSI BAHAN PEMBUATA...
This research aims to develop a composite flour (TK) formula with optimal proportion of wheat flour (TT), snakehead fish flour (TIG), pumpkin flour (TBuL), and pumpkin seed flour (TBiL) which then enriched with zinc. The resulting TK is expected to be used as an ...
A method to overcome malnutrition was by using complementary feeding. This study aimed to create and evaluate the quality, safety and shelf life of instant porridge complementary feeding with the substitution of catfish flour and pumpkin flour. The method used in this study...
PENGGUNAN GUM XANTHAN PADA SUBSTITUSI PARSIAL TERIGU DENGAN TEPUNG JAGUNG DALAM PEMBUATAN ROTI [Use of Xanthan Gum in Partial Substitusion of Corn Flour for Wheat Flour in Breadmaking]Xanthan gumcorn-floursubstitutionbread-makingThe objective of the experiment was to examine the capabilities of ...
XbnUlcn gum had s@hYcanf etieGi an the texturn, miwing ssuger confed, the scy~soryv akres and the dou$ AM@. As the xmihm gun hmeti, the &@I h$h, the reduacng sugar content hcmasd, wtmm the tern immsed d 0.50% the decmesed d 0.75%. The bread of good accepfabky wes...
The purpose of this experiment was to study the ability of mulberry leave meal addition on concentrates on the digestibility of nutrient and performance of Ongole Grade. This experiment used a randomized block design, with 4 treatments and 4 blocks. Treatments consisted of P1 (native grass and co...
Formulasi Perkedel Instan dengan Bahan Dasar Tepung Umbi Talas dan Tepung Tempe sebagai Alternatif Pangan pada Saat Bencana Alamdoi:10.30997/jah.v8i1.5051This research aimed to study the effects of the potato flour, Tempe flour, and taro tubers flour combination on the sensory pr...