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Karakteristik Flake Ubi Jalar Orange dan Ungu dengan Penambahan Minyak Nabati (Minyak Sawit, Minyak Kelapa, dan Margarin) (Characteristic of Orange and Purple Sweet Potatoes Flake Added by Vegetable Oils (Palm Oil, Coconut Oil and Margarine)
(Jurnal Agroteknologi Vol. 13 No. 01 (2019), 2019-06-01)
Sweet potato flake is ready-to-eat foods comsumed by the adding a milk. Lipid or oil in the
flake can change the crunchy and texture. Oil was added to fungtions as the stabilisator, lubricant
and to improved crispness ...
Karakteristik Fisik dan Kimia Tepung Jamur Merang (Volvariella volvacea) dan Tepung Jamur Tiram (Pleurotus ostreatus) Tervariasi Perlakuan Blansing (Physicochemycal Characteristics of Paddy Straw Mushroom (Volvariella volvacea) and Oyster Mushroom (Pleurotus ostreatus) Flour Prepared by Different Blanching Treatment)
(Jurnal Agroteknologi Vol. 12 No. 02 (2018), 2018-12-01)
Merang mushroom and tiram mushrooms are perisable agricultural products. Processing
mushrooms into flour is one of the intermediate products that have a wider use value, such as for
meatballs, nuggets, and flavorings ...
Sensory and Chemical Characteristics of Bar Cookies Made from Mung Bean Flour and Ripe Plantain var Raja as Emergency Food
(Pertanika J. Trop. Agric. Sc. 41 (3): 1413 - 1422 (2018), 2018-08-29)
Bar cookies are generally consumed as snacks. This product is considered as emergency
food that is easy to consume, provides sufficient calories and adequate nutrients. This study
evaluates the quality of bar cookies ...