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 PEMBUATAN TEMPE LOTUS (Nelumbo nucifera) TERHADAP KADAR P…
This study aimed to determine the optimal process and the nutrional content of lotus seed tempeh. This study has used 2 stages of research design, the first stage of optimizing the treatment proces…
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- xvi, 24 hlm.; ilus.; 29 cm
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- Call Number
- T847042022
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
Pengaruh waktu fermentasi terhadap kadar protein dan nilai organoleptik pada …
Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi terhadap kadar protein dan nilai organoleptik pada tempe biji nangka. Lama waktu fermentasi terdiri atas 0 sebagai kontrol, 24, 48…
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- xiii, 41 hlm. : ilus.
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- 664.707 Kur p 2016
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