Optimization of Dried Sorghum Noodle Processing
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Nilai kekerasan mi yang dihasilkan paling mendekati standar mi terigu diperoleh dari perlakuan penggunaan tepung dari ubi kayu umur panen 8 bulan dengan perbandingan tepung ubi
SEM micrographs x1,500 of control powder and κ-carrageenan encapsulated CoQ10 powder: A κ-carrageenan, B spray-dried κ- carrageenan, C CoQ10 crystals, and D optimized spray-dried
Tingkat kesukaan panelis terhadap rasa mi kering dipengaruhi oleh bahan baku yang digunakan yaitu terigu, tepung kecambah jagung, dan rumput laut.. Perlakuan P1 dan P2 memiliki skor
Physico-chemical quality parameters like texture profiles, color values, density, water activity, pH, acidity, moisture, fat, protein, ash and microbial analysis of standard plate
128 Advances in Fish Processing Technology in Southeast Asia in Relation to Quality Management and Workshop on Compilation o f Fish Products in Southeast Asia Effects of Processing on
Moreover, the refin- ing time factor was also inserted as a response variables Nomenclature A current measured by the ball mill amperometer A as agitator shaft speed rpm CCD central
Kesimpulan: Mie kering dengan substitusi tepung tempe 15 gram dan tepung tulang ikan lele 3 gram memiliki daya terima yang baik dengan kandungan gizi kalsium yang tinggi serta layak
Analysis 1: Analysis of Raw Materials and Products The analysis of raw materials and products involved chemical response, namely water, protein, fat, and carbohydrate content analysis
