Muhammad Arief Fadhillah. Pengaruh Penggunaan Carboxymethyl Cellulose (CMC) Sebagai Bahan Pengental Pada Pembuatan Pasta Asam Jawa (Tamarindus indica L.). Fakultas Pertanian Universitas Mulawarma…
NISFADANA WISUDAWAN ADITAMA. Karakteristik Pempek Ikan Lele dengan Substitusi Tepung Tulang Ikan Lele (Clarias gariepinus) sebagai Bahan Fortifikan Kalsium. Fakultas Pertanian. Universitas Mulawa…
ABSTRACT Meat is one of the popular sources of animal protein in Indonesia. Meat demand is increasing in line with population growth, per capita income, purchasing power, lifestyle, and community …
ABSTRACT Bath soapsolidcontent offruitsand plantshas now become onebath soap productsarewidely favoredby the public. Bath soapscan be madeby addingextractsorpiecesoffresh fruitsand herb…
ABSTRACT AINUDIN. Mulawarman University Faculty of Agriculture, 2011. Natural Physical and Chemical Properties of Some Varieties of Cassava Root (Manihot esculenta) and the Nature of Sensory flake…
ABSTRACT Abon or floss has been one of people’s favorite processed food products. Generally, abon or floss is made of shredded beef. However, to decrease the the dependency on meat as the main s…
ABSTRCT Herbal beverage are food products made from natural ingredients without preservatives choice. This research aimed to determine the effect of bulbs tiwai onion formulation, leaf soursop, a…
Penelitian ini bertujuan untuk mengetahui pengaruh formulasi labu kuning dan tepung sagu terhadap mutu brownies panggang. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) de…
Abstract Rosella cultivation in Indonesia currently has opportunities and excellent prospects. One is the use of rosella rosella processed into jelly drink. The study aimed to determine the effect…
ABSTRACT The crispness of chips product is depend on its water content, which is around 5%. The more water content of chips will cause the lower of the chips crispness. The high water content of t…