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PENERIMAAN PANELIS DAN SIFAT KIMIAWI EMULSI LABU KUNING DAN FRAKSI OLEIN SAWIT
(Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, 2015-09-01)
This study aimed to produce functional food products with the main ingredient of pumpkin and olein fraction of red palm oil (OF-RPO). This research was conducted in two stages. The first was to analyze consumer acceptance ...
Pengaruh waktu perendaman dalam sari bonggol buah nanas (Ananas comocus (L) Merr) terhadap sifat sensoris itik (Anas versicolor)
(Jurnal Teknologi Pertanian Universitas Mulawarman, 2015)
The purpose of this study was to determine optimum soaking time in pineapple rod juice on hedonic and quality hedonic sensory characteristic for taste, color, smell, texture, and overall performance of duck meat fruit. ...
Karakter kimia pupuk cair asal limbah kulit pisang kepok dan pengaruhnya pada tinggi tanaman kedelai
(agrifor, 2015-05-21)
Karakter kimia pupuk cair asal limbah kulit pisang kepok dan pengaruhnya pada tinggi tanaman kedelai
Short Course Agriculture In Transition
(2015-05-18)
Short Course Agriculture In Transition