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Found 1 from your keywords: author=Purwanto, Anton

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PENGARUH LAMA PENGUKUSAN TEMPE DAN KONSENTRASI GULA TERHADAP KARAKTERISTIK SA…

This research aims to determine the characteristics of tempeh extract based on the duration of steaming tempeh and sugar concentration. This study employs a factorial Complete Randomized Design (CRD) consisting of 9 treatments. Each treatment is repeated 3 times. Factor A refers to the duration of steaming tempeh (A1= 5 minutes, A2= 10 minutes, A3= 15 minutes) and Factor B refers to sugar conce…

Edition: -
ISBN/ISSN: -
Collation: xiii, 97 hlm.; ilus.; tab.; 29 cm.
Series Title: -
Call Number: T1832832025

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