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Pengaruh Penggunaan Pati Sagu dan Aren (Alami dan HMT) Terhadap Kualitas Tekstur Bakso Sapi
(2015)
Meatballs are processed food made from meat, starch, and some seasoning as a flavor enhancer. Research done to observe the effect of different starch being used in ingredients to its organoleptic characrteristics. In this ...
Pengaruh sifat fisikokimia RBDPO (refined bleached deodorized palm oil) terhadap karakteristik dan stabilitas margarin
(2015)
Margarine is a food product processed from palm oil that has been commercialized. The main raw material for margarine is palm oil that has been purified or Refined Bleached Deodorized Palm Oil (RBDPO). The different ...