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…
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…
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 …
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…
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…
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…
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…
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). …
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…