| dc.contributor.advisor | Nurhayati | |
| dc.contributor.advisor | Novijanto, Noer | |
| dc.contributor.author | Yulianti, Faizah | |
| dc.date.accessioned | 2016-02-22T06:09:46Z | |
| dc.date.available | 2016-02-22T06:09:46Z | |
| dc.date.issued | 2016-02-22 | |
| dc.identifier.uri | http://repository.unej.ac.id/handle/123456789/73467 | |
| dc.description.abstract | Soybean consumption increase since 1998 as much as 8.13 kg to 8.97 kg
per capita in 2004. The increasing of soy deman could not filfilled by domestic
production, so that the government make efforts to achieve self-sufficiency in
soybeans one of them by increasing the value by food innovation. One kind of
innovation product from soybean is soybean cookies. Need an additional material
to cover the unpleasant smells and flavors in soybean, one of the ingredient to
cover the unpleasant smells and flavors is Musa sinensis which has a complete
nutritional content and has good functional value. | en_US |
| dc.language.iso | en | en_US |
| dc.subject | Characteristics and Quality Attributes from Soyaba Cookies | en_US |
| dc.title | KARAKTERISTIK DAN KESESUAIAN ATRIBUT MUTU COOKIES SOYABA (SOYA - BANANA) DARI TEPUNG KEDELAI ANJASMORO, BALURAN DAN IMPOR DENGAN PENAMBAHAN PISANG MAS | en_US |
| dc.type | Undergraduat Thesis | en_US |
