VARIASI PENAMBAHAN TEPUNG MAIZENA DAN ROTI TAWAR TERHADAP SIFAT FISIK DAN ORGANOLEPTIK NUGGET LELE

Please use this identifier to cite or link to this item: https://repository.unej.ac.id/xmlui/handle/123456789/74223

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DC Field	Value	Language
dc.contributor.advisor	MOEN'IM, Achmad Marzuki	-
dc.contributor.advisor	HERLINA	-
dc.contributor.author	ANTARIANTO, Subagus	-
dc.date.accessioned	2016-05-23T00:30:15Z	-
dc.date.available	2016-05-23T00:30:15Z	-
dc.date.issued	2016-05-23	-
dc.identifier.nim	NIM981710101114	-
dc.identifier.uri	http://repository.unej.ac.id/handle/123456789/74223	-
dc.description.abstract	Kombinasi perlakuan yang paling disukai terdapat pada kombinasi perlakuan penambaban tepung maizena l0% dan penambaban roti tawar 20%, diperoleh skor kenampakan irisan 3,67, skor rasa 3,67; skor aroma 2.73; skor keseluruhan 3,47.	en_US
dc.language.iso	id	en_US
dc.relation.ispartofseries	981710101114;	-
dc.subject	NUGGET LELE	en_US
dc.subject	TEPUNG MAIZENA	en_US
dc.title	VARIASI PENAMBAHAN TEPUNG MAIZENA DAN ROTI TAWAR TERHADAP SIFAT FISIK DAN ORGANOLEPTIK NUGGET LELE	en_US
dc.type	Undergraduat Thesis	en_US
Appears in Collections:	UT-Faculty of Agricultural Technology

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Subagus Antarianto 981710101114_.pdf		5.77 MB	Adobe PDF	View/Open

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