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Found 1 from your keywords: author=Triansyah, Budi

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PENGARUH PERBEDAAN KONSENTRASI TAPIOKA TERHADAP KARAKTERISTIK “SOSIS IKAN L…

This research aimed to determine effect of different tapioca concentrations on characteristics of ikan lele sausage. This research used a Non-Factorial Randomized-Complate Design (RAL) was six levels of tapioca addition (10%, 15%, 20%, 25%, 30%, and 35%). Observed parameters were physical characteristic (hardness), chemical characteristics (water content and ash content), and organoleptic test …

Edition: -
ISBN/ISSN: -
Collation: ix, 86 hlm.; ilus.; 29 cm
Series Title: -
Call Number: T1569882024

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