This objective research was to determine the effect of the formulations of wheat flour and sweet potato flour and broccoli on the physical and chemical properties of crackers. This research used Fa…
The objective of this research was to determine the effect of the use of protexin and agar on physical, chemical, microbiological and sensory characteristics of buffalo milk pudding. The research w…
This study aimed to determine the effect of blanching method and blanching time on physical and chemical characteristics of dried kaffir lime leaves. The study was carried out at Agriculture Produc…
The objective of this research was to determine the effect of the concentration of maltodextrin and drying time on characteristics of chayote (Sechiumedule). The experiment used Factorial Completel…
The Objective Of This Research Was To Learn The Effect Of Various Types Of Fish Flour On Tekwan. This Study Use A Factorial Randomized Completely Design (Ralf) With Two Treatments And Three Replica…
The objectives in this research were to estimate the shelf life and economic analysis of microwavable fish crackers. The research was conducted from February to November 2020 at the Agricultural Pr…
This study aimed to determine the effect of canna starch substitution on physical and chemical characteristics of the steamed banana cake. This research was conducted from August 2020 to December 2…
The purpose of this research was to know the effect of pineapple juice addition as a souurce of acid and maizena concentration on the physical, chemical and sensory characteristik of chili sauce. T…
This study aims to determine the characteristics of ganyong starch-based composite edible film containing salam leaf extract and gambier extract. A Factorial Completely Randomized Design was used a…
Tujuan penelitian ini untuk mengetahui pengaruh lama perendaman dan suhu terhadap karakteristik kimia biji karet (Hevea brasiliensis) yang dilaksanakan pada bulan Februari sampai Desember 2020 di…