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Found 5 from your keywords: subject="kacang merah"
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PENGARUH KONSENTRASI AQUAFABA KACANG MERAH TERHADAP KARAKTERISTIK FISIK, KIMI…
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Dari, Putri Wulan

This study aimed to determine the effect of different concentrations of red bean aquafaba on the physical, chemical and organoleptic characteristics of pineapple powder. This research was carried out in November 2023 at the Chemical, Processing and Sensory Laboratory of Agricultural Products, Agricultural Product Technology Study Program, Department of Agricultural Technology, Faculty of Agricu…

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xv, 61 hlm.; ilus.; 29 cm
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T1420842024
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KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK YOGHURT SARI KACANG…
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Muflih, Muhammad Alif

This study aims to determine the use of different types of sweeteners (granulated sugar, palm sugar, honey and dates) in red bean yogurt. The research method used a single-factor complete randomized design (RAL) experimental design with the treatment of sweetener types (granulated sugar, palm sugar, honey and dates) as much as 10% in red bean juice yogurt. Each treatment was repeated 4 times. T…

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xiii, 41 hlm.; ilus.; 29 cm
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Call Number
T1419752024
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FORMULASI MOCHI KACANG MERAH TINGGI ZAT BESI UNTUK PENCEGAHAN ANEMIA
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Rahmadanti, Nadya

Lack of iron in a body make hemoglobin low can cause anemia. Anemia can be prevent with utilizing food sources with process into snacks that contain high iron. This research was conducted to produce high iron snack by made red bean mochi to determine the content of iron, protein, carbohydrate, fat, and energy values in red bean mochi which is can prevent anemia and to see the level of acceptanc…

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xiv, 11 0 hlm,: ilus.; 29 cm
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Call Number
T598152021
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Pengaruh penambahan bubur kacang merah (phaseolus vulgaris l.) dan mocaf terh…
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Septiani Areanti

Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan mocaf terhadap karakteristik fisik, kimia dan nilai indeks glikemik dari tortilla kacang merah. Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian, Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Sriwijaya. Penelitian ini dilaksanakan pada April 2015 hingga April 2016. Penelitian ini menggunakan Ran…

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xvi, 42 hlm. : ilus.
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Pengaruh perbedaan persentase starter dan lama waktu fermentasi terhadap kual…
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Mayla Kesuma Rina

Penelitian ini bertujuan untuk mengetahui pengaruh interaksi persentase starter dan lama waktu fermentasi terhadap ketebalan, rendemen, kadar serat, dan uji organoleptik nata air rebusan kacang merah. Penelitian ini mengunakan metode eksperimen dengan Rancangan Acak Lengkap yang terdiri dari 9 perlakuan dan 3 kali pengulangan. Persentase starter yang digunakan dalam penelitian ini 14%, 16%, dan…

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xiv, 39 hlm. : ilus.
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