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Found 1 from your keywords: author=Fitriansyah, Aidil
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PENGARUH LAMA PERENDAMAN DAN KONSENTRASI SARI BUAH BELIMBING WULUH (Averrhoa …
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Fitriansyah, Aidil

This study aims to determine the effect of soaking time and concentration of starfruit juice on characteristics of kimpul taro flour. This study used a completely randomized factorial design (RALF) with 2 treatment factors, namely soaking time (A1 = 10 minutes, A2 = 20 minutes, and A3 = 30 minutes) and starfruit juice concentration (B1 = 0%, B2 = 3%, B3 = 5%, and B4 = 7%). Each treatment was re…

Edition
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ISBN/ISSN
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Collation
vii, 23 hlm.; ilus,; tab, 29 cm
Series Title
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Call Number
T1837392025