PENGARUH KONSENTRASI AQUAFABA KACANG MERAH TERHADAP KARAKTERISTIK FISIK, KIMI…
This study aimed to determine the effect of different concentrations of red bean aquafaba on the physical, chemical and organoleptic characteristics of pineapple powder. This research was carried o…
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- xv, 61 hlm.; ilus.; 29 cm
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- T1420842024
KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK YOGHURT SARI KACANG…
This study aims to determine the use of different types of sweeteners (granulated sugar, palm sugar, honey and dates) in red bean yogurt. The research method used a single-factor complete randomize…
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- xiii, 41 hlm.; ilus.; 29 cm
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- T1419752024
FORMULASI MOCHI KACANG MERAH TINGGI ZAT BESI UNTUK PENCEGAHAN ANEMIA
Lack of iron in a body make hemoglobin low can cause anemia. Anemia can be prevent with utilizing food sources with process into snacks that contain high iron. This research was conducted to produc…
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- xiv, 11 0 hlm,: ilus.; 29 cm
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- T598152021
Pengaruh penambahan bubur kacang merah (phaseolus vulgaris l.) dan mocaf terh…
Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan mocaf terhadap karakteristik fisik, kimia dan nilai indeks glikemik dari tortilla kacang merah. Penelitian ini dilaksanakan di La…
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- xvi, 42 hlm. : ilus.
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Pengaruh perbedaan persentase starter dan lama waktu fermentasi terhadap kual…
Penelitian ini bertujuan untuk mengetahui pengaruh interaksi persentase starter dan lama waktu fermentasi terhadap ketebalan, rendemen, kadar serat, dan uji organoleptik nata air rebusan kacang mer…
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- xiv, 39 hlm. : ilus.
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