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

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DC Field	Value	Language
dc.contributor.author	Diniyah, Nurud	-
dc.contributor.author	Wijanarko, Simon Bambang	-
dc.contributor.author	Purnomo, Hari	-
dc.date.accessioned	2014-01-16T02:05:10Z	-
dc.date.available	2014-01-16T02:05:10Z	-
dc.date.issued	2014-01-16	-
dc.identifier.uri	http://repository.unej.ac.id/handle/123456789/14927	-
dc.description.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.	en_US
dc.language.iso	other	en_US
dc.relation.ispartofseries	Jurnal Teknologi dan Industri Pangan;Vol. XXIII No. 1 Th. 2012	-
dc.subject	borassus flabellifer, sugar, vacuum, open pan	en_US
dc.title	TEKNOLOGI PENGOLAHAN GULA COKLAT CAIR NIRA SIWALAN (Borassus flabellifer L.)	en_US
dc.type	Article	en_US
Appears in Collections:	Fakultas Teknologi Pertanian

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