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https://repository.unej.ac.id/xmlui/handle/123456789/74934Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | SUBAGIO, Achmad | - |
| dc.contributor.advisor | WINDRATI, Wiwik Siti | - |
| dc.contributor.advisor | SUKATININGSIH | - |
| dc.contributor.author | INDRAWATI, Vivi | - |
| dc.date.accessioned | 2016-06-21T05:15:38Z | - |
| dc.date.available | 2016-06-21T05:15:38Z | - |
| dc.date.issued | 2016-06-21 | - |
| dc.identifier.nim | NIM011710101030 | - |
| dc.identifier.uri | http://repository.unej.ac.id/handle/123456789/74934 | - |
| dc.description.abstract | Lama inkubasi 45 menit memiliki nilai tertinggi untuk kadar air, kadar abu, kadar protein terlarut WHC, stabilitas emulsi (ESI), serta tekstur gel. Hal ini memungkinkan sampel tersebut dapat memberikan hasil lebih baik pada beberapa produk pangan. | en_US |
| dc.language.iso | id | en_US |
| dc.relation.ispartofseries | 011710101030; | - |
| dc.subject | IKAN KUNIRAN | en_US |
| dc.subject | HIDROLISIS | en_US |
| dc.subject | ENZIM PAPAIN | en_US |
| dc.title | KARAKTERISTIK MIOFIBRIL KERING IKAN KUNIRAN (Upeneus Sp) DIEKSTRAK MENGGUNAKAN ENZIM PAPAIN | en_US |
| dc.type | Undergraduat Thesis | en_US |
| Appears in Collections: | UT-Faculty of Agricultural Technology | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Vivi Indrirawati 011710101030.pdf | 5.89 MB | Adobe PDF | View/Open |
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