TEKNOLOGI PENGOLAHAN GULA COKLAT CAIR NIRA SIWALAN (Borassus flabellifer L.)

Please use this identifier to cite or link to this item: https://repository.unej.ac.id/xmlui/handle/123456789/14927

Title:	TEKNOLOGI PENGOLAHAN GULA COKLAT CAIR NIRA SIWALAN (Borassus flabellifer L.)
Authors:	Diniyah, Nurud Wijanarko, Simon Bambang Purnomo, Hari
Keywords:	borassus flabellifer, sugar, vacuum, open pan
Issue Date:	16-Jan-2014
Series/Report no.:	Jurnal Teknologi dan Industri Pangan;Vol. XXIII No. 1 Th. 2012
Abstract:	The 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.
URI:	http://repository.unej.ac.id/handle/123456789/14927
Appears in Collections:	Fakultas Teknologi Pertanian

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