| dc.contributor.author | Diniyah, Nurud | |
| dc.contributor.author | Wijanarko, Simon Bambang | |
| dc.contributor.author | Purnomo, Hari | |
| dc.date.accessioned | 2014-01-16T02:05:10Z | |
| dc.date.available | 2014-01-16T02:05:10Z | |
| dc.date.issued | 2014-01-16 | |
| dc.identifier.uri | http://repository.unej.ac.id/handle/123456789/14927 | |
| dc.description.abstract | The aims of this research were to find out the effect of different levels of Brix degree in vacuum method to the sugar products and to compare the vacuum evaporation with traditional method (open pan) to the quality of Siwalan sugar products. Randomized Completed Design was used in the first phase of experiment with different levels of Brix content (i.e.60, 65, 70 and 75oBrix) as single factor and each treatment was replicated 6 times. | en_US |
| dc.language.iso | other | en_US |
| dc.relation.ispartofseries | Jurnal Teknologi dan Industri Pangan;Vol. XXIII No. 1 Th. 2012 | |
| dc.subject | borassus flabellifer, sugar, vacuum, open pan | en_US |
| dc.title | TEKNOLOGI PENGOLAHAN GULA COKLAT CAIR NIRA SIWALAN (Borassus flabellifer L.) | en_US |
| dc.type | Article | en_US |
