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Found 3 from your keywords: subject="Teknologi Pembuatan B...
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KARAKTERISTIK FISIKO-KIMIA DAN SENSORI SAUS JEROAN CUMI-CUMI (Loligo sp.) DEN…
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Anggraini, Adelia Cantika 

This study aims to determine the physicochemical and sensory characteristics of squid viscera sauce with the addition of guar gum as a stabilizer. This study was conducted experimentally in the laboratory using a Randomized Block Design (RBD) method. This study used different guar gum concentrations treatment (0,10%, 0,15% and 0,20%) with data retrieval as many as three times repeat. The parame…

Edition
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ISBN/ISSN
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Collation
xv, 45 hlm.; ilus.; 29 cm
Series Title
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Call Number
T885662023
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Teknologi Pengolahan dan Pemanfaatan Produk Ekstraktif Rempah
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Yasni, Sedarnawati

Edition
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ISBN/ISSN
978-979-493-485-2
Collation
xiii, 196 hlm.; 23 cm
Series Title
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Call Number
664.5 Yas t

Edition
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ISBN/ISSN
978-979-493-485-2
Collation
xiii, 196 hlm.; 23 cm
Series Title
-
Call Number
664.5 Yas t
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PENGARUH PENGERINGAN BUMBU DAN GULA AREN PADA PEMBUATAN CUKO PEMPEK SERBUK
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Oktoviani, Tamila

This study amied to determine the effect of dryring seasoning and palm sugar on cuko pempek powder processing. This research was conducted at the Agricultural Product Processing Laboratory, Agricultural Product Chemical Laboratory, Faculty of Agriculture, Sriwijaya University, Indralaya, South Sumatera. This research was conducted on October 2020 untill January 2021. This study used Factorial C…

Edition
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ISBN/ISSN
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Collation
xv, 64 hlm. : ilus. ; 29 cm
Series Title
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Call Number
T582312021