KARAKTERISTIK BERAS FORTIFIKASI ZAT BESI MELALUI METODE ULTRASONIKASI
This study aimed to determine the effect of ultrasonication time and iron fortification on the characteristics of iron fortified rice through the ultrasonication method. The research was conducted …
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- xvii, 49 hlm.; ilus.; 29 cm
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- T931102023
KAJIAN PERUBAHAN ASAM AMINO DAN ASAM LEMAK PADA JAMBAL ROTI DARI IKAN PATIN (…
THIS SUDY AIMS TO DETERMINE CHANGES IN THE THE BIOACTIVE COMPOUNDS (AMINO ACIDS SND FATTY ACIDS) JAMBAL ROTI FROM CATFISH (PANGASIUS PANGASIUS). THIS RESEARCH WAS CONDUTED WITH THREE OBSERVATION VA…
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- xv, 31 hlm.; ilus.; 29 cm
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- T744152022
KARAKTERISTIK KIMIA DAN SENSORIS PANCAKE DENGAN SUBSTITUSI TEPUNG RUMPUT LAUT…
This study aims to determine the effect of seaweed flour (Eucheuma cottonii) substitution on the chemical and sensory characteristics of pancakes. This research method used a Randomized Block Desig…
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- xv, 44 hlm.; ilus.; 29 cm
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- T786522022
MEMPERPANJANG MASA SIMPAN TAHU DENGAN LARUTAN SARI JERUK LEMON DAN GARAM
This study objective was to extend the shelf life of tofu by soaking the tofu with a solution of lemon juice and salt. This research was used an experimental method which determines the shelf life …
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- xv, 30 hlm.; ilus.; 29 cm
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- T822932022
KARAKTERISTIK FISIKOKIMIA SUSU KEFIR DARI SUSU BIJI LOTUS (Nelumbo nucifera)
This study aims to determine the physicochemical characteristics of milk kefir and the effect of increasing the concentration of lotus seed milk (Nelumbo nucifera) on physical and chemical properti…
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- xiv, 30 hlm.; ilus.; 29 cm
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- T744492022
KARAKTERISTIK MIKROBIOLOGI DAN KIMIA KEFIR DARI SUSU BIJI LOTUS (NELUMBO NUCI…
THIS STUDY AIMS TO DETERMINE THE EFFECT OF INCREASING THE CONCENTRATION OF LOTUS SEED MILK (NELUMBO NUCIFERA) ON THE CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF KEFIR. THIS RESEARCH METHOD USES A RA…
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- xv, 36 hlm.; ilus.; 29 cm
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- T745962022
PENGARUH SUBTITUSITEPUNG TERIGU DENGAN TEPUNG AMPAS KELAPA TERHADAP KARAKTERI…
This study aimed to determine the effect of adding coconut pulp flour to the physical, chemical and sensory characteristics of kojo cake. This study used a non-factorial completely randomized desig…
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- xiii, 64 hlm. : ilus. ; 29 cm
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- T585612021
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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- T508022021
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