PENGARUH SUBSTITUSI IKAN GABUS (Channa striata) DENGAN IKAN TENGGIRI (Scomber…
The objective of this research was to determine the formula of fish meat as a raw material of fish flour and pempek lenjer. This research used a non factorial Completely Randomized Design consisted…
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- xiii, 69 hlm.; ill.; 28 cm.
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- Call Number
- T504382021
PENGARUH PERBEDAAN KONSENTRASI KULIT IKAN TERHADAP KARAKTERISTIK FISIK-KIMIA …
This study aims to study the suitability of the effect differences in skinfish concentration which is seen from the chemical composition and sensory of snack produced. The method of this study used…
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- xiv, 54 hlm. ; ilus. ; 28 cm
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- T392852020
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KERIPIK IKAN SELAR KUNING (Selaroides …
DESI WAHYUNI. Karakteristik Fisikokimia dan Sensori Keripik Ikan Selar Kuning (Selaroides leptolepis) (Dibimbing oleh RINTO dan Ace Baehaki). Penelitian ini bertujuan untuk mengetahui karakteristik…
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- xii, 80 hlm. : ilus. ; 29 cm
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- Call Number
- T393492020
PENGARUH PENAMBAHAN DEKSTRIN TERHADAP KARAKTERISTIK FISIK DAN KIMIA SELAI LEM…
This study aimed to determine the effect of guava variety and the addition of dextrin on physical and chemical characteristics of guava sheet-jam (Psidium guajava L.). This study used a Factorial C…
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- xi, 76 hlm. : ilus. ; 29 cm
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- T394302020
PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK BUBUK JERUK KUNCI (C…
PUPUT YUNI SARTIKA. The Effect of Maltodextrin Addition on Calamansi (Citrofortunella microcarpa) Powder Characteristics (Supervised by MERYNDA INDRIYANI SYAFUTRI and FRISKA SYAIFUL). The study aim…
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- iv, 56 hlm. : ilus. ; 29 cm
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- T394532020
PENGARUH PERENDAMAN PEMPEK DALAM LARUTAN ASAP CAIR DAN LAMA PENYIMPANAN PADA …
This study aims to determine the effect of pempek soaking in liquid smoke solution on pempek self life at room temperature. This study used a split plot design with 2 treatment factors: H was the s…
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- xii, 66 hlm. : ilus. ; 29 cm, Jur
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- T380692020
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK KOPI ARABIKA AKIBAT PERBEDAAN METODE SED…
The objective of this study was to determine the effect of differences in brewing methods and coffee origins on the chemical and organoleptic characteristics of coffee. This study used factorial Ra…
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- viii, 65 hlm. : ilus. ; 28 cm
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- Call Number
- T320212020
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