Browsing by Subject "maturity levels"

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Pola Pertumbuhan Tanaman dan Penetapan Masak Fisiologis Benih Cabai Katokkon (Capsicum Chinense Jacq.)

Jeannonaveva, Canesia Aisah | Palupi, Endah Retno | Qadir, Abdul (2023)

Katokkon chilies have a very distinctive aroma and a spiciness level of around 400,000-691,000 SHU or 7 times more spicy than regular chilies. The availability of quality seeds is still low, so efforts are needed to ...
Study on Post-Harvest Handling of “Wuluh” Starfruit (Averrhoa bilimbi L.) as a Raw Material to Produce Asam Sunti Powder Using Spray Dryer

Irhami | Sutrisno | Darmawati, Emmy (2012)

Asam sunti is a kind of unique and popular seasoning in tradisional food that made of the dried “wuluh” starfruit. Recently, asam sunti become popular widely, not limited only in Aceh, therefore it is need to produce asam ...