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    Pembuatan Tepung Kentang Instan Dengan Variasi Lama Pengukusan dan Suhu Pengeringan

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    Bakhroini Habriantono 021710101082.pdf (3.452Mb)
    Date
    2006-06-29
    Author
    HABRIANTONO, Bakhroini
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    Abstract
    Berdasarkan hasil penelitian lama pengukusan berpengaruh terhadap kadar gula reduksi,derajat putih ,kelarutan dan visikositas dingin tepung kentang intan. Sedangkan suhu pengeringan berpengaruh terhadap kadar air reduksi,derajat putih dan kelurutan dan visikositas dingin tepung kentang instan,derajat putih,kelarutan berpengaruh terhadap interaksi antara lama pengukusan dan suhu pengeringan berpengaruh terhadap nilai kesukaan warna dan aroma tepung kentang instan.
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    http://repository.unej.ac.id/handle/123456789/99869
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    • UT-Faculty of Agricultural Technology [2749]

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    UPA-TIK Copyright © 2024  Library University of Jember
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    Indonesia DSpace Group :

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