Filter by

  • Publication Year
  • Availability
  • Attachment
  • Collection Type
    See More
  • General Material Designation
    See More
  • Location
    See More
  • Language
    See More
Found 2 from your keywords: subject="Teknologi pembuatan m...
cover
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS TAHU KEDELAI (GLYCINE MAX) DENGAN PENA…
Comment Share
Cesar, Frandhini Kenaya

Physocochemial And Sensory Characteristic Of Soy Bean Tofu (Glycine max) With The Addition Of Lotus Seeds (Nelumbo Nucifera). Tofu is a food product in the form of soft solids made by processing soybeans by precipitating the protein, with or without adding other ingredients. Tofu is composed of the main component protein, so protein from lotus (Nelumbo nucifera) can be used as an additional ing…

Edition
-
ISBN/ISSN
-
Collation
xiv, 47 hlm., ilus., tab.; 29 cm
Series Title
-
Call Number
T1646012025
cover
OPTIMALISASI PROSES TERHADAP RESPON DERAJAT KEASAMAN (pH) PADA TEMPE BIJI LOT…
Comment Share
Nainggolan, Silvia

This study aims to determine the best combination of processes in manufacturing lotus tempeh and the total number of living microbes in fermented lotus seeds. This study uses two stages of research design. The first stage was optimizing the treatment for making lotus seed tempeh using the Response Surface Methodology (RSM) Box Behnken design version 19 followed by data analysis using Minitab so…

Edition
-
ISBN/ISSN
-
Collation
xv, 27 hlm.; ilus.; 29 cm
Series Title
-
Call Number
T846982022