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https://repository.unej.ac.id/xmlui/handle/123456789/74228Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | KASIM, Soebowo | - |
| dc.contributor.advisor | KUSWARDHANI, Nita | - |
| dc.contributor.advisor | NOVIJANTO, Noer | - |
| dc.contributor.author | ARIFIN, Syamsul | - |
| dc.date.accessioned | 2016-05-23T01:33:23Z | - |
| dc.date.available | 2016-05-23T01:33:23Z | - |
| dc.date.issued | 2016-05-23 | - |
| dc.identifier.nim | NIM991710101036 | - |
| dc.identifier.uri | http://repository.unej.ac.id/handle/123456789/74228 | - |
| dc.description.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%. | en_US |
| dc.language.iso | id | en_US |
| dc.relation.ispartofseries | 991710101036; | - |
| dc.subject | PENGERINGAN | en_US |
| dc.subject | KACANG HIJAU | en_US |
| dc.title | Pengaruh suhu dan lama pengeringan terhadap kualitas tepung kacang hijau instan | en_US |
| dc.type | Undergraduat Thesis | en_US |
| 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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