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Kualitas Fisik Tepung Sukun Hasil Pengeringan
(UNEJ, 2014)
Breadfruit is a kind of fruit in Indonesia that consisting of high carbohydrate. This fruit can used as an alternative source for food,
because it contains higher carbohydrate than wheat flour. In the present work, the ...
Penentuan Laju Perubahan Mutu Pisang Kepok (Musa acuminate balbisiana colla)
(UNEJ, 2014)
Yellow kepok banana quality will decrease during storage both in qualitative and quantitative properties. The purpose of this study
was to measure yellow kepok banana quality parameters at the end of shelf life and to ...
KAJIAN JENIS KEMASAN DAN SUHU PENYIMPANAN TERHADAP MUTU JAMUR
(UNEJ, 2014)
Oyster Mushrooms (Pleorotus, sp) is a food fungus which easily damaged and rot if not properly handle. To prevent the Oyster Mushrooms quality,
packaging and drying are needed. The purpose of this study were to determine ...
Analisis Energi dalam Pengelolaan Tanaman dan Penanganan Pasca Panen Kopi Robusta
(UNEJ, 2014)
Energy analysis in the robusta coffee process and post harvest handling is necessary to determine the value of energy input in each
process. The method used in this study was purposive survey method. Data were collected ...
REOLOGI PUREE BUAH JAMBU BIJI MERAH (Psidium guajava L.)
(UNEJ, 2014)
Red Guava is a tropical plant that classified as a perishable fruit. Puree is a kind of mashed food that has been blended and filtered.
The purpose of this research was to determine red guava’s rheology which measured by ...