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Found 2 from your keywords: subject="Produksi Es Krim"
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PEMBUATAN TEPUNG HATI NENAS (Ananas comosus (L). Merr) DENGAN METODE FOAM MAT…
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Fitria, Nurul

This study aims to determine the effect of making pineapple core flour (Ananas comosus (L. merr) using the foam mat drying method on the physical and chemical characteristics of pineapple core flour and organoleptic tests on the application of pineapple liver flour to ice cream. This study used a completely randomized factorial design (RALF) with two treatment factors, namely drying temperature…

Edition
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ISBN/ISSN
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Collation
xvi, 37 hlm.; ilus.; 29 cm
Series Title
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Call Number
T1309102023
cover
KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK ES KRIM DENGAN PENAMBAHAN BUBUR K…
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Riani, Ira Gusti

Tujuan penelitian adalah untuk mengetahui karakteristik fisik, kimia dan organoleptik es krim dengan penambahan bubur kacang merah dilaksanakan pada bulan Febuari sampai dengan September 2013 di Laboratorium Kimia Hasil Pertanian dan Laboratorium Sensoris, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya. Penelitian menggunakan metode Rancangan Acak Kelompok Non…

Edition
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ISBN/ISSN
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Collation
xix, 68 hlm.; ill.; tab.; 28 cm.
Series Title
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Call Number
T722632013