KARATERISTIK KIMIA DAN SENSORIS GULA MERAH PADA BEBERAPA SENTRA PRODUKSI KELA…

This study aimed to examine the handling of brown sugar production’s equipment and the addition of natrium metabisulphite and calcium carbonate in relation to the quality of sugar produced and th…

TINGKAT KEPEDULIAN DAN PENGETAHUAN PRODUSEN TERHADA[P KEHALALAN PRODUK PANGAN…

Edisi

-

ISBN/ISSN

-

Deskripsi Fisik

-

Judul Seri

-

No. Panggil

-

PENGARUH PENAMBAHAN GULA TERHADAP SIFAT FISIKO-KIMIA DAN SENSORIS PADA PENGOL…

ABSTRACT NURUL HIKMAH. Faculty of Agriculture, Mulawarman University, 2011.Effectiveness of Sugar Addition and The Submersion Concentration of Calcium Carbonate (CaCO3) solution concerning to th…

PENGARUH WAKTU SADAP NIRA AREN (Arenga pinnata) TERHADAP GULA SEMUT YANG DIHA…

This study was conducted to determine right tapping period and to know effect of tapping period of palm’s nira to the palm sugar quality. This was a single factor experiment arranged in Complete…

PENGARUH SUBTITUSI NANGKA MUDA (Artocarpus heterophyllus) TERHADAP MUTU ABON …

ABSTRACT The purposes of this research were; to determine or analyze the effect of the immature Jackfruit addition toward the quality value and appropriate compositions to produce Gabus Shredded-f…

STUDI SIFAT FISIK DAN KIMIA TEPUNG DARI EMPAT VARIETAS SINGKONG (Manihot escu…

ABSTRACT This study aims to determine fatherly physical properties ( swelling power , solubility , density Kamba , wettbility , water absorption capacity , gelatinization temperature ) and some …

STUDI PEMBERIAN VITAMATA TERHADAP KADAR GLUKOSA, KOLESTEROL TOTAL, DAN ASAM U…

The use of natural compounds as an alternative treatment to hyperglycemia, hyperuricemia, and hypercholesterolemia has encourage the progressive of functional foods for health, including VitaMata, …

PENGARUH KONSENTRASI ENZIM AMILOGLUKOSIDASE DAN WAKTU INKUBASI DALAM PROSES P…

ABSTRACT Glucose syrup is the result of starch hydrolysis by enzymatic or acid. Enzymatic hydrolysis can be performed using the α-amylase enzyme and amyloglucosidase enzyme. Starch is used in the…

STUDI PENGARUH VARIETAS DAN PERLAKUAN PERENDAMAN TERHADAP SIFAT KIMIA DAN SEN…

ABSTRACT Banana chips is the result of diversification in the form of processed bananas. This product is in the form of thin slices of banana fried in cooking oil. The aim of research to determi…

MODIFIKASI TEPUNG UMBI TALAS BELITUNG (Xanthosoma sagittifolium) DENGAN METOD…

ABSTRACT One form of Belitung taro processing is modified flour to improve the physicochemical characteristics of the flour thus extending its applicationin food products, one of which is cookies…