PENGARUH PENAMBAHAN BAGIAN-BAGIAN BUAH NANGKA MUDA (Artocarpus heterophyllus)…

ABSTRAK FIKA TRISITA ANDINI. Studi Subtitusi Tepung Tapioka Dengan Bagian-Bagian Buah Nangka Muda (Artocapus Heterophyllus) Untuk Pembuatan Bakso Kelinci. Fakultas Pertanian Universitas Mulawarman…

PENGARUH PROPORSI FRAKSI OLEIN DAN STEARIN MINYAK SAWIT TERHADAP SIFAT KIMIA …

ABSTRAK Margarin merupakan lemak yang terbuat dari lemak tumbuhan (nabati). Biasanya margarin digunakan sebagai menambah nilai kandungan gizi, memberi aroma, serta memberikan rasa yang enak salah …

KANDUNGAN GIZI DAN SIFAT SENSORIS SNACK BARS JELAI (Hordeum vulgare) DENGAN F…

ABSTRAK Jelai bisa digunakan untuk membuat beranekaragam produk pangan diantaranya yaitu tepung, cookies, popcorn, dan snack bars. Snack bars merupakan salah satu makanan ringan berbentuk balok at…

STUDI LAMA BLANCHING TERHADAP RENDEMEN< SIFAT FISIKO KIMIA DAN SENSORIS TEPUN…

Umbut is edible topmost and innermest frond of a palm. Availability of raw materials umbut palm can be used as substitute or replacement for wheat flour, then we need new Technology for modifycatio…

RENDEMEN, SIFAT KIMIA DAN ORGANOLEPTIK GULA CAIR AREN (Arenga pinnata Merry) …

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STUDI PENAMBAHAN HFS (HIGH FRUCTOSE SYRUP) TERHADAP SIFAT KIMIA DAN SENSORIS …

ABSTRACT ALWI HASAN. Study of Fructose Syrup Addition to Chemical and Sensory Properties of Hylocereus polyrhizus Juices. Faculty of Agriculture Mulawarman University. 2015. (Supervised by Bernata…

STUDI FORMULASI TEPUNG SAGU (Metroxylon sagu Rottb) DAN PUTIH TELUR TERHADAP …

ABSTRACT Diversification of processed food is not limited to carbohydrate-based products but also in protein based products such as sausages and sausage analog. This study aims to find the bes…

PENGARUH RASIO TEPUNG UBI JALAR (Ipomea batatas . L) DARI BEERAPA VARIETAS DA…

ABSTRACT The Effect Of Sweet Potato (Ipomea batatas. L) Flour Ratio From Different Variety and Wheat Flour on Sensory, Chemical, of Keminting Cookies and its changes during storage. Faculty of Agr…

STUDI PERBANDINGAN JUMLAH TEPUNG TERIGU DAN TEPUNG UBI JALAR (Ipomoea batatas…

ABSTRACT Mud cake is one of the typical archipelago comestible products made from natural ingredients without preservatives choice, so it is very popular with the public because it tastes deliciou…

PENGARUH METODE PENGOLAHAN DAN PERBANDINGAN DAUN SIRSAK (Anoma muricata L) DE…

ABSTRACT Instant powder drinks are food products in the of granules which easily dissolve in cold or hot water . in processing technology, the combination between soursopleaves and coffee leav…