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https://repository.unej.ac.id/xmlui/handle/123456789/74230Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | SUSIJAHADI | - |
| dc.contributor.advisor | YUWANTI, Sih | - |
| dc.contributor.author | KUSWINDARI, Threiska Ester | - |
| dc.date.accessioned | 2016-05-23T01:43:17Z | - |
| dc.date.available | 2016-05-23T01:43:17Z | - |
| dc.date.issued | 2016-05-23 | - |
| dc.identifier.nim | NIM991710101038 | - |
| dc.identifier.uri | http://repository.unej.ac.id/handle/123456789/74230 | - |
| dc.description.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. | en_US |
| dc.language.iso | id | en_US |
| dc.relation.ispartofseries | 991710101038; | - |
| dc.subject | TEPUNG TERIGU | en_US |
| dc.subject | CAKE | en_US |
| dc.title | PEMANFAATAN TEPUNG KIMPUL SEBAGAI BAHAN PENGGANTI TEPUNG TERIGU PADA PEMBUATAN CAKE | en_US |
| dc.type | Undergraduat Thesis | en_US |
| 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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