KARAKTERISTIK FISIKOKIMIA DAN SENSORIS TAHU KEDELAI (GLYCINE MAX) DENGAN PENA…
Physocochemial And Sensory Characteristic Of Soy Bean Tofu (Glycine max) With The Addition Of Lotus Seeds (Nelumbo Nucifera). Tofu is a food product in the form of soft solids made by processing so…
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- xiv, 47 hlm., ilus., tab.; 29 cm
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- Call Number
- T1646012025
OPTIMALISASI PROSES TERHADAP RESPON DERAJAT KEASAMAN (pH) PADA TEMPE BIJI LOT…
This study aims to determine the best combination of processes in manufacturing lotus tempeh and the total number of living microbes in fermented lotus seeds. This study uses two stages of research…
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- xv, 27 hlm.; ilus.; 29 cm
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- Call Number
- T846982022
OPTIMALISASI PROSES PEMBUATAN TEMPE BIJI LOTUS (Nelumbo nucifera)
his study aims to optimize the process of making lotus seed tempe in imporving the quality, appearance and proximate content of tempe to comply with SNI. This research method used a randomized bloc…
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- xvi, 49 hlm.; ilus., tab: 28 cm
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- Call Number
- T507932021
PENGARUH SUHU DAN WAKTU PEMASAKAN TERHADAP KOMPOSISI PROKSIMAT PEMBUATAN SUSU…
This study aimed to determine the effect of temperature and cooking time on the on the proximate processing of lotus milk from Nelumbo nucifera seeds, and the best treatment for this milk product. …
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- xvi, 22 hlm,: ilus.; 29 cm
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- Call Number
- T508022021
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