PENGARUH PERLAKUAN HIGH TEMPERATURE SHORT TIME (HTST) TERHADAP SIFAT KIMIA, M…

ABSTRAK Tapai merupakan produk tradisional Indonesia yang difermentasikan dan mempunyai umur simpan yang singkat, salah satunya adalah tapai ketan hitam. Perlakuan dengan panas High Temperatur…

PENGARUH KONSENTRASI ENZIM GLUKOSA ISOMERASE DAN LAMA INKUBASSI PADA TAHAP IS…

ABSTRACT Fructose syrup or so called High Fructose Syrup (HFS) is one kind of liquid sugar contain a mixture of glucose and fructose made of materials containing starch. Fructose syrup used as a s…

KARAKTERISTIK KIMIA DAN ORGANOLEPTIK NAGET TEMPE DENGAN VARIASI PENAMBAHAN RU…

ABSTRACT Diversifikasi pangan olahan tidak hanya terbatas pada produk berbasis karbohidrat tetapi juga pada produk berbasis protein seperti nugget tempe. Penelitian ini bertujuan untuk mengetahui …

STUDI MODIFIKASI SIFAT FISIK TEPUNG SAGU DENGAN METODE HEAT MOISTURE TREATMEN…

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FORMULASI JAGUNG (Zea mays L.) DAN LABU KUNING ( Cucurbita maschata) TERHADAP…

ABSTRACT Tortillachips is a corn-based snack and potential for food diversifying. The purpose of this study was determin the formulation of yellow corn and yellow pumpkin on chemical and sensory…

PENGGUNAAN MINYAK SAWIT MERAH DAN GELATIN TULANG IKAN PADA PENGOLAHAN ES KRIM

Abstract Ice cream which is made from Red Palm Oil and Gelatin of Fishbone can enhance the economic value of food and reduce the occurrence of food quality. The aims of this experiment are to kno…

PENGARUH KOMBINASI WAKTU BLANSIR DAN FERMENTASI SPONTAN TERHADAP KARAKTERISTI…

ABSTRACT One form of Belitung taro processing is flour, because flour in the form of easy application in food products as a substitute or replacement for flour. One of the methods to modify the fl…

PENGARUH FORMULASI DAGING IKAN LELE (Clarias sp) DAN SAWI (Brassica rapa) TER…

ABSTRACT Meatballs interpreted as densely textured food product and has certain elasticity that is already known by the public because it tastes delicious, nutritious and has a relatively affordab…

PENGARUH PERBANDINGAN TEPUNG MOCAF DAN TEPUNG TAPIOKA TERHADAP MUTU KERUPUK

ABSTRACT IPAN. Agriculture Faculty. Mulawarman Universsity. 2015. Effects Ratio Of Mocaf Flour and Tapioca Flour For Quality Of Crackers. (Advised By Bernatal Saragih And Rina Shintawati Asra). …

SUBSTITUSI TEPUNG UBI JALAR KUNING DAN UNGU (Ipomea batatas . L) TERHADAP TER…

ABSTRACT DESY NURSAYEKTI. Agriculture Faculty, Mulawarman University, 2016. Sweet Potato Flour (Ipomea batatas .L) Substitution to Wheat Flour on Gabin Biscuit and Quality Change after Storage…