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PENGGUNAAN BAKTERI ASAM LAKTAT TEMPOYAK PADA FERMENTASI SARI BUAH JERUK KUNCI…
Penelitian ini bertujuan mengetahui pengaruh tingkat pengenceran sari buah jeruk dan konsentrasi gula pada pembuatan sari buah jeruk kunci fermentasi menggunakan bakteri asam laktat dari tempoyak. Metode penelitian yang digunakan adalah rancangan acak kelompok faktorial dengan dua faktor perlakuan dan tiga ulangan. Faktor perlakuan pertama adalah tingkat pengenceran berupa perbandingan sari bua…
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- xvii, 61 hlm.: Ilus., tab.; 28 cm
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- Call Number
- T686572005
ANALISIS PEMASARAN JERUK KUNCI (CITROFORTUNELLA MICROCARPA) DI DESA SEGAYAM K…
Jeruk kunci to being one of the commodities that have the potential to be developed. Marketing is defined as the activity of selling or delivering a valuable item to the community for its needs to be met. This study aims to (1) describe and determine the participation of jeruk kunci marketing agencies (Citrofortunella microcarpa) by looking at marketing channels and functions in Segayam Village…
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- xvi, 73 hlm.; ilus.; 29 cm
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- Call Number
- T709302022
PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK BUBUK JERUK KUNCI (C…
PUPUT YUNI SARTIKA. The Effect of Maltodextrin Addition on Calamansi (Citrofortunella microcarpa) Powder Characteristics (Supervised by MERYNDA INDRIYANI SYAFUTRI and FRISKA SYAIFUL). The study aimed to determine the effect of maltodextrin concentrations on calamansi powder with foam mat drying method. This study used non factorial Completely Randomized Design with one factor, namely maltodextr…
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- iv, 56 hlm. : ilus. ; 29 cm
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- Call Number
- T394532020
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