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https://repository.unej.ac.id/xmlui/handle/123456789/74228| Title: | Pengaruh suhu dan lama pengeringan terhadap kualitas tepung kacang hijau instan |
| Authors: | KASIM, Soebowo KUSWARDHANI, Nita NOVIJANTO, Noer ARIFIN, Syamsul |
| Keywords: | PENGERINGAN KACANG HIJAU |
| Issue Date: | 23-May-2016 |
| Series/Report no.: | 991710101036; |
| Abstract: | Kombinasi perlakuan yang terbaik berdasarkan uji kesukaan terhadap rasa adalah tepung kacang hijau dengan perlakuan suhu pengeringan 65°C dengan lama pengeringan 15 jam yang mempunyai rasio rehidrasi 6,4 1, kadar air 7 ,65%, kecerahan warna 63,60%. |
| URI: | http://repository.unej.ac.id/handle/123456789/74228 |
| Appears in Collections: | UT-Faculty of Agricultural Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Syamsul Arifin 991710101036_.pdf | 4.28 MB | Adobe PDF | View/Open |
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