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https://repository.unej.ac.id/xmlui/handle/123456789/72686Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Praptiningsih, Yhulia | - |
| dc.contributor.advisor | Tamtarini | - |
| dc.contributor.advisor | Unus | - |
| dc.contributor.author | EKA, Reini | - |
| dc.date.accessioned | 2016-01-28T02:40:14Z | - |
| dc.date.available | 2016-01-28T02:40:14Z | - |
| dc.date.issued | 2016-01-28 | - |
| dc.identifier.nim | 991710101127 | - |
| dc.identifier.uri | http://repository.unej.ac.id/handle/123456789/72686 | - |
| dc.description.abstract | Talas sebagai sebagai tanaman pangan sudah lama dikenal masyarakat Indonesia karena merupakan sumber karbihidrat. Pemanfaatan talas masih terbatas yaitu direbus, dikukus, dan dibuat kripik. Namun talas juga bisa dibuat tepung yang dapat digunakan sebagai bahan pembuatan roti | en_US |
| dc.language.iso | id | en_US |
| dc.subject | roti | en_US |
| dc.subject | tepung umbi talas | en_US |
| dc.title | Pengaruh jumlah penambahan gum xanthan terhadap sifat-sifat roti dari tepung umbi talas(Colocasia esculenta(L.) Schott) | en_US |
| dc.type | Undergraduat Thesis | en_US |
| Appears in Collections: | UT-Faculty of Agricultural Technology | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Reini Eka 991710101127.pdf | 11.56 MB | Adobe PDF | View/Open |
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