Browsing LSP-Jurnal Ilmiah Dosen by Subject "jam"
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Determinasi Diversifikasi Vertikal Produk Olahan Jambu Merah (Determination of Vertical Diversification of Red Guava Products)
(Jurnal Agroteknologi Vol. 13 No. 02 (2019), 2019-12-01)Red guava as tropical fruit is widely cultivated in Indonesia. The abundant production of red guava is not accompanied by the processing of this fruit with 30-40% post harvest damage. This study aimed to determine the ... -
Quality Characteristics of Natural Edamame Jam Without Preservative Ingredient as Supplementary of Emergency Food
(American Scientific Publishers Advanced Science Letters All rights reserved Vol. 23 No. 12, December 2017, 2017-12-01)Jam is a intermediate moisture food made from nuts or fruits. Edamame is a soybean variety which contains high protein, but it is low fat and pectin. To improve the quality of edamame jam can used gelling agent such as ...