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Karakteristik kerupuk ikan dengan substitusi tepung tulang ikan gabus (Channa striata) sebagai fortifikasi kalsium
(Jurnal Pengolahan Hasil Perikanan Indonesia, 2018)
Kerupuk ikan gabus telah dikenal luas namun biasanya terbuat dari bagian dagingnya saja. Limbah berupa tulang ikan belum dimanfaatkan secara optimal, oleh karena itu dijadikan sebagai bahan substitusi pada pembuatan produk ...
Nutritional Value, Antioxidant Activity, Sensory Properties, and Glycemic Index of Cookies with the Addition of Cassava (Manihot utilissima) Leaf Flour
(Japan Society of Nutrition and Food Science, 2020)
Cassava leaves contain albumin, fat, carbohydrates, vitamin A, vitamin B1, and fibers, thus having the potential to be used as an ingredient in production of cookies. The purpose of this research was to determine the optimum ...
Pengaruh berat bahan baku dalam proses penggorengan vakum terhadap mutu sensoris kripik nanas (Ananas comosus (L) Merr)
(Jurnal Teknologi Pertanian Universitas Mulawarman, 2018)
The crispness of chips product is depend on its water content, which is around 5%. The purpose of this research was to obtain appropriate vacuum frying method to produce crispy fruit chips. Single factor experiment (weight ...
The shelf life of wet noodle added by gendarussa (Justicia gendarussa Burm. F.) leaves extract
(Talenta Publisher, 2020-04)