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Found 4 from your keywords: subject="tepung tapioka"
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ANALISIS EFISIENSI BIAYA PRODUKSI DAN NILAI TAMBAH AGROINDUSTRI TEPUNG TAPIOK…
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Salwa, Alya Dwi

The tapioca flour industry in Lampung Provinced represented a strategic sector that utilized the region’s vast cassava production potential to drive local economic growth. PT Budi Starch & Sweetener Tbk Way Jepara functioned as a prominent large scale agroindustry that required continuous evaluation of its operational performance to maintain competitiveness. The objectives of this research we…

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Collation
xiv, 72 hlm.; ilus.; tab.; 29 cm.
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Call Number
T2007142026
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KARAKTERISTIK EDIBLE STRAW BERBAHAN DASAR TEPUNG TAPIOKA DENGAN PENAMBAHAN NA…
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Siregar, Yohana Angelica

Environmental pollution caused by plastic waste has driven innovation in the development of environmentally friendly biodegradable materials, one of which is edible straw. This study aims to investigate the physical properties of edible straws made from tapioca flour supplemented with sodium alginate at varying concentrations, to produce environmentally friendly straws as an alternative to plas…

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ISBN/ISSN
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Collation
xv, 98 hlm.; ilus.; tab.; 29 cm.
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Call Number
T1849762025
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BAKSO TINGGI SERAT DENGAN PENGGUNAAN TEPUNG TALAS (Colocasia esculenta L.) SE…
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Wijaya, Taupik

Meatballs is one of the traditional processed meat products, which is very popular with all levels of society, which can be expected as a nutritious food source. The process of making meatballs generally uses tapioca flour. The addition of flour as a meatball filler is useful for improving texture, increasing water binding capacity, reducing shrinkage due to cooking and increasing product elast…

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ISBN/ISSN
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Collation
xv, 41 hlm.; ilus.; 29 cm
Series Title
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Call Number
T1460282024
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Diversifikasi pengolahan pempek berbahan baku nasi dan tepung ikan Sepat Siam…
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Endang Lismawarni

Tujuan dari penelitian ini adalah untuk mengetahui karakteristik kimia tepung ikan sepat siam (Trichogaster pectoralis), dan penerapannya dalam pembuatan pempek nasi. Perlakuan yang digunakan meliputi perbedaan rasio tepung ikan sepat siam dan tapioka yang ditambahkan ke pempek nasi. Amalisa dilakukan terhadap karakteristik fisikokimia dan sensoris dari produk akhir. Penelitian ini dilakukan pa…

Edition
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ISBN/ISSN
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Collation
xv, 50 hlm. : lus.
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