Search
Now showing items 1-3 of 3
The Impact of Blanching and Vacuum Packaging to The Shelf Life of Fresh Seasoned Tempe
(2015)
Tempe is an indigenous fermented food from Indonesia, prepared by the action of molds, Rhizopus sp., on cooked soybeans. In 2012, up to 60% of soybean production went to tempe industry with consumption of tempe reaching ...
Modifikasi Pati Garut (Maranta arundinaceae L.) dengan Hidrolisis Asam, Siklus Autoclaving-Cooling, dan Heat Moisture Treatment (HMT) untuk Menghasilkan Pati Resisten Tipe III (RS3)
(2015)
Arrowroot starch has potential as raw material to produce resistant starch. Like other sources of starch, arrowroot starch naturally has low resistant starch content. Modification treatment of arrowroot starch for increasing ...
Laju pengeringan spageti jagung pada berbagai kondisi udara pengering dan pengaruhnya terhadap mutu masak
(2015)
Noodles and pasta drying with conventional method (dry air) has some disadvantages such as long drying time and very much influenced by weather condition. High temperature drying has been widely applied in pasta production. ...