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Now showing items 11-13 of 13
Pemetaan Karakteristik Kimia, Fisik, Sensori, dan Fungsional Beberapa Jenis Pala (Myristica spp.).
(IPB (Bogor Agricultural University), 2015)
Utilization of nutmeg flesh in North Maluku is still limited because there are flavors of astringent, bitter, and sour caused by the content of phenolic and organic acids compounds. Phenolic compounds are also known as ...
Formulasi Minuman Susu Asam Siap Minum Menggunakan Lemak Pengganti Minyak Sawit Merah.
(IPB (Bogor Agricultural University), 2015)
Utilization of red palm oil (RPO) in acidified milk beverage formulation was one of the efforts to increase the value addition in RPO. Acidified milk beverage was selected due to its potency to become a trend of healthy ...
Pengaruh Lama Waktu Penggorengan dan Presentase Coating Gula Terhadap Mutu Tekstur Coklat Tempe.
(IPB (Bogor Agricultural University), 2015)
Tempeh chocolate is one of tempeh-based food product development. However, the product texture quality can easily changed when stored at room temperature. Combination of treatment by frying and sugar coating which are ...