Browsing LECTURER SCIENTIFIC PUBLICATION (Publikasi Ilmiah) by Subject "filler"
Now showing items 1-3 of 3
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KARAKTERISTIK FISIK, NILAI GIZI, DAN MUTU SENSORI SOSIS LELE DUMBO (Clarias gariepinus) DENGAN VARIASI JENIS DAN KONSENTRASI BAHAN PENGISI
(2017-03-30)Catfish can be processed into food products with high economical value such as a sausage. On the process of making a sausage needs a filler. The amount of the filler needed depends on the basic material and filler used. ... -
Karakteristik Sosis Daging yang Dibuat dengan Penambahan Tepung Komposit Tapioka dan Gembolo sebagai Bahan Pengisi
(Jurnal Agroteknologi, 2012-05-30)The gembolo contains glucomannan and has the ability to WHC 1900%. To extend the shelf life of the gembolo can be made into flour. To prevent browning reactions by enzymes that do steam blanching. Gembolo flour can be used ... -
Sifat-Sifat Seasoning Alami Jamur Merang (Volvariella volvaceae) Terfermentasi Menggunakan Tapioka Teroksidasi Sebagai Bahan Pengisi (The Natural Seasoning Properties of Fermented Paddy Straw Mushrooms (Volvariella volvaceae) by Oxidized Tapioca as Filler)
(Jurnal Agroteknologi, Vol. 11 No.01 (2017), 2017-06-01)The paddy straw mushroom can be make natural seasoning, because it has content of protein 17.01 % (db) which completely of amino acids composition,high content of glutamic acid and aspartic acid. Producing of natural ...