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dc.contributor.authorDiniyah, Nurud
dc.contributor.authorWijanarko, Simon Bambang
dc.contributor.authorPurnomo, Hari
dc.date.accessioned2014-01-16T02:05:10Z
dc.date.available2014-01-16T02:05:10Z
dc.date.issued2014-01-16
dc.identifier.urihttp://repository.unej.ac.id/handle/123456789/14927
dc.description.abstractThe aims of this research were to find out the effect of different levels of Brix degree in vacuum method to the sugar products and to compare the vacuum evaporation with traditional method (open pan) to the quality of Siwalan sugar products. Randomized Completed Design was used in the first phase of experiment with different levels of Brix content (i.e.60, 65, 70 and 75oBrix) as single factor and each treatment was replicated 6 times.en_US
dc.language.isootheren_US
dc.relation.ispartofseriesJurnal Teknologi dan Industri Pangan;Vol. XXIII No. 1 Th. 2012
dc.subjectborassus flabellifer, sugar, vacuum, open panen_US
dc.titleTEKNOLOGI PENGOLAHAN GULA COKLAT CAIR NIRA SIWALAN (Borassus flabellifer L.)en_US
dc.typeArticleen_US


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