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