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https://repository.unej.ac.id/xmlui/handle/123456789/74230| Title: | PEMANFAATAN TEPUNG KIMPUL SEBAGAI BAHAN PENGGANTI TEPUNG TERIGU PADA PEMBUATAN CAKE |
| Authors: | SUSIJAHADI YUWANTI, Sih KUSWINDARI, Threiska Ester |
| Keywords: | TEPUNG TERIGU CAKE |
| Issue Date: | 23-May-2016 |
| Series/Report no.: | 991710101038; |
| Abstract: | Hasil yang didapatkan dari penelitian ini menunjukkan bahwa substitusi dengan tepung kimpul berpengaruh sangat nyata terhadap kadar air, tekstur, warna kerak. warna remah dan mutu sensons ( tekstur. warna kerak, warna remah rasa, aroma. dan kesukaan keseluruhan; cake dan berpengaruh nyata terhadap daya kembang cake. |
| URI: | http://repository.unej.ac.id/handle/123456789/74230 |
| Appears in Collections: | UT-Faculty of Agricultural Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Threiska Ester Kuswindari 991710101038_.pdf | 5.44 MB | Adobe PDF | View/Open |
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