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https://repository.unej.ac.id/xmlui/handle/123456789/74223| Title: | VARIASI PENAMBAHAN TEPUNG MAIZENA DAN ROTI TAWAR TERHADAP SIFAT FISIK DAN ORGANOLEPTIK NUGGET LELE |
| Authors: | MOEN'IM, Achmad Marzuki HERLINA ANTARIANTO, Subagus |
| Keywords: | NUGGET LELE TEPUNG MAIZENA |
| Issue Date: | 23-May-2016 |
| Series/Report no.: | 981710101114; |
| 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. |
| URI: | http://repository.unej.ac.id/handle/123456789/74223 |
| Appears in Collections: | UT-Faculty of Agricultural Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Subagus Antarianto 981710101114_.pdf | 5.77 MB | Adobe PDF | View/Open |
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