[PDF] Top 20 INSTANT NOODLE PRODUCT DEVELOPMENT OF USING BY TARO FLOUR (Colocasia esculenta (L) Schott) : PHYSICOCHEMICAL, SENSORY AND SHELF LIFE
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INSTANT NOODLE PRODUCT DEVELOPMENT OF USING BY TARO FLOUR (Colocasia esculenta (L) Schott) : PHYSICOCHEMICAL, SENSORY AND SHELF LIFE
... Puji syukur kepada Tuhan Yesus Kristus atas limpahan kasih dan rahmat yang diberikan kepada penulis, sehingga penulis dapat menyelesaikan skripsi dan penyusunan laporan yang berjudul: “PENGEMBANGAN PRODUK MIE ... Lihat dokumen lengkap
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THE EFFECT OF SUBSTITUTION OF WHITE SHRIMP (Penaeus merguiensis) HEAD AND REBON SHRIMP (Acetes sp) POWDER TO THE PHYSICOCHEMICAL, SENSORY AND SHELF-LIFE CHARACTERISTIC OF NOODLE SNACK
... kind of fried-snack food which haves a crispy texture and peoples like it, especially ...shrimp-head and rebon shrimp powder can be used as a protein source and accepted in taste, aroma, ... Lihat dokumen lengkap
9
EVALUASI KARAKTERISTIK FISIKOKIMIAWI, UMUR SIMPAN DAN SENSORIS MINUMAN SEREAL INSTAN BERAS MERAH ORGANIK DENGAN SUBSTITUSI KACANG HIJAU
... The development of extrudate products becoming instant beverages using functional ingredients to producing instant beverages which have many benefits for our ...the development ... Lihat dokumen lengkap
11
PENGEMBANGAN PRODUK MIE INSTANT MENGGUNAKAN TEPUNG KACANG HIJAU (Phaseolus radiatus L) DITINJAU DARI SEGI FISIKOKIMIAWI, SENSORIS SERTA UMUR SIMPAN - Unika Repository
... kind of Leguminoceae which has complete nutrition, it high in protein, calcium and low ...further. Product development is a way of done by a company to make a new innovation ... Lihat dokumen lengkap
11
PENGEMBANGAN PRODUK MINUMAN INSTAN BERBAHAN DASAR UBI JALAR MERAH : EVALUASI SIFAT FISIKOKIMIA, SENSORIS, DAN UMUR SIMPAN PRODUCT DEVELOPMENT OF INSTANT DRINK BASED ON SWEET POTATO : EVALUATION OF PHYSICOCHEMISTRY, SENSORY, AND SHELF LIFE SKRIPSI Diajukan
... a product developing by using sweet potato as the base material that will be processed become instant ...aims of this research are to determine the formulation of instant ... Lihat dokumen lengkap
12
The Effect of Product Development Indofood Instant Noodle Against Brand Image Indofood and Its Impact on Consumer Purchasing Decision On Bina Supermarket Medan
... Meningkatnya konsumsi masyarakat terhadap Mie Instant yang menyebabkan bertambahnya jumlah produsen Mie Instant di Indonesia, akan menimbulkan persaingan yang semakin ketat. Hal ini mendorong pasar untuk ... Lihat dokumen lengkap
121
Modification of Taro Flour With Fermentation Process
... lot of carbohydrate. Product, that is come from taro, is still limited because taro flour hasn’t been available at any ...use of taro flour modified by the ... Lihat dokumen lengkap
5
PENGARUH PERBEDAAN TEPUNG LABU KUNING DALAM PRODUK JELLY DITINJAU DARI KARAKTERISTIK FISIKOKIMIAWI DAN SENSORI THE EFFECT OF DIFFERENT PUMPKIN FLOUR IN JELLY PRODUCT BASED ON PHYSICOCHEMICAL CHARACTERISTIC AND SENSORY
... 3.1. Penelitian Pendahuluan............................................................................. 3.1.1.Penentuan Konsentrasi Natrium Metabisulfit.................................. 3.1.2.Penentuan Formulasi Jelly ... Lihat dokumen lengkap
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CHICKEN NUGGET DENGAN SUBSTITUSI TEPUNG BEKATUL EVALUATION OF PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CHICKEN NUGGET WITH WHEAT BRAN SUBSTITUTION
... Substitution of wheat bran in Chicken Nugget is an example of food ...meat product made of ground beef that has been spiced, coated in flour paste and covered with bread crumbs, ... Lihat dokumen lengkap
11
Submitted to the Faculty of Agricultural Technology as partial fulfillment of the prerequisites for obtaining the Bachelor Degree in Food Technology
... Wahyu, and Edo, as my best friends in Food Technology Department, and as the comrades whom I had shed sweat with in pursue of the Bachelor Degree in Food ... Lihat dokumen lengkap
10
New Product Development
... Keywords: Product Development, New Product Development, Product Design And Development, Product Development Processes Article Body: New product development is one of the most importan[r] ... Lihat dokumen lengkap
1
Directory UMM :Data Elmu:jurnal:S:Small Ruminant Research:Vol36.Issue1.Apr2000:
... the shelf-life of raw meat is well ...objective of vacuum packaging is the partial or total inhibition of rapidly growing pseudomonads and allowance of dominance by ... Lihat dokumen lengkap
10
Effect of Particle Size Variation of Corn Flour on Physicochemical Characteristics of Instant Corn Noodles
... .DGDU NDUERKLGUDW PL MDJXQJ LQVWDQ GDUL berbagai ukuran partikel tepung jagung tidak menunjukkan perbedaan yang nyata pada p>0,05 Tabel 2, yaitu berkisar 57,4-60,23 SHUVHQ.DGDUNDUERKLGUD[r] ... Lihat dokumen lengkap
11
PENDUGAAN UMUR SIMPAN TEPUNG BUMBU AYAM GORENG MENGGUNAKAN METODE ACCELERATED SHELF LIFE TESTING DENGAN PENDEKATAN ARRHENIUS Shelf Life Prediction of Fried Chicken Spices Flour Using Accelerated Shelf Life Testing (ASLT) Method with Arrhenius Approximatio
... Penelitian ini dilakukan menggunakan dua tahap yaitu penentuan karakteristik mutu kritis tepung ayam goreng dan penentuan umur simpan tepung ayam goreng menggunakan metode Accerelerated Shelf Life Testing ... Lihat dokumen lengkap
10
Shelf-life prediction of seasoning powder made from whole fermented fish (peda) by using arrhenius method
... The product was stored for 8 weeks a t two different temperatures, chilling and room temperature with aluminum foil ...change of product profile was evaluated and the ... Lihat dokumen lengkap
14
Characteristic of Lamb Sausages Fermented by Indonesian Meat-Derived Probiotic, Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4
... use of probiotics for various foodstuffs in Indonesia remarkably increased due to the need of func- tional foods having high nutritional values and health ...addition of starter culture are ... Lihat dokumen lengkap
8
THE EFFECT OF PACKAGING TYPE BASED ON CHEMISTRY CHARACTERISTIC , MICRO BIOLOGICAL AND SHELF LIFE INSTANT TIWUL AND DRIED DESICCATED COCONUT
... chemical and microbiology evaluation. The result show that the aw instant tiwul and dried desiccated coconut is still under the standart , which is ...value of the coconut is less than 3 mg ... Lihat dokumen lengkap
11
EVALUASI DAN PERBANDINGAN MUTU DAN KEAMANAN MIE INSTAN LOW END SELAMA PROSES PENYIMPANAN EVALUATION AND COMPARISON OF INSTANT NOODLE QUALITY AND SAFETY DURING STORAGE PROCESS
... EVALUASI DAN PERBANDINGAN MUTU DAN KEAMANAN MIE INSTAN LOW ENDSELAMA PROSES PENYIMPANAN EVALUATION AND COMPARISON OF INSTANT NOODLE QUALITY AND SAFETY DURING STORAGE PROCESS Oleh : [r] ... Lihat dokumen lengkap
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6. DAFTAR PUSTAKA - 06.70.0065 Fendy Ariwinanda DAFTAR PUSTAKA
... Effect of Addition of Dietary Fiber in Coating Mixtures on A Textural Properties and Oil Uptake in Deep Fried Chicken ...Chemical and Process ... Lihat dokumen lengkap
6
A Study And Analysis Of Product Design And Development Using Kansei Engineering.
... terms of their demands and preferences Jiao, J et al ...success of a new product is how to capture the “voice of the customer” by Griffin, ...A. and Hauser, ...suitable ... Lihat dokumen lengkap
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