SIFAT FISIKOKIMIA CUKO DARI BEBERAPA RESTORAN PEMPEK DI KOTA PALEMBANG SELAMA…

This study aimed to determine the physicochemical properties of cuko from several pempek restaurants in Palembang City during storage. This study used a Completely Randomized Design (CRD) Factorial with two treatment factors, repeated three times and used quantitative descriptive method. Factor A was the type of cuko from several pempek restaurants in Palembang City (cuko restaurant A, cuko res…

PENGARUH SUHU PENGERINGAN TERHADAP KARAKTERISTIK FISIKOKIMIA TEPUNG UMBI LOTU…

The purpose of this study was determined the effect of drying temperature on the physical and chemical characteristics of lotus rhizome flour (Nelumbo nucifera). This research was conducted experimentally using a Randomized Block Design (RBD) method. This study used three treatments of drying temperatures 60 ºC (A1), 70 ºC (A2), and 80 ºC (A3) with data collection repeated three times. The p…

PENGARUH SUHU PENGERINGAN TERHADAP KARAKTERISTIK FISIKOKIMIA PATI BIJI LOTUS …

This study aims to determine the effect of drying temperature on the physicochemical properties of lotus (Nelumbo nucifera) seed starch. This study used a randomized block design for parametric statistical data analysis, if it has an effect, it will be continued with an honestly significant difference test (Tukey test). This research was carried out experimentally in a laboratory with the dryin…

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KERIPIK IKAN SELAR KUNING (Selaroides …

DESI WAHYUNI. Karakteristik Fisikokimia dan Sensori Keripik Ikan Selar Kuning (Selaroides leptolepis) (Dibimbing oleh RINTO dan Ace Baehaki). Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia dan sensori keripik selar kuning. Penelitian ini dilaksanakan pada bulan September sampai dengan November 2020. Penelitian ini menggunakan rancangan acak lengkap non faktorial dengan tara…

PHYSICOCHEMICAL ANALYSIS

Edition

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ISBN/ISSN

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Collation

545 p. : ill, ; 22 cm

Series Title

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Call Number

666.13 Lya p