Browsing UT - Food Science and Technology by Subject "corn flour"
Now showing items 1-5 of 5
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Optimasi Formula dan Proses Pembuatan Muffin Berbasis Substitusi Tepung Jagung dan Ubi Jalar Kuning
(2012)Nowadays, the high domestic consumption of wheat-based bakery product has increased the amount of imported wheat flour in Indonesia. Food diversification using local resources becomes one of the solutions to reduce the ... -
Optimasi Penggunaan Tepung Komposit Jagung dan Ubi Jalar dalam Pembuatan Kukis
(2012)Corn and sweet potato have been known as local resources in Indonesia. Composite flour consisted of corn and sweet potato flour could be used to replace wheat flour in cookies production. The aim of this research was to ... -
Pembuatan Crackers Jagung dan Pendugaan Umur Simpannya dengan Pendekatan Kadar Air Kritis
(2010)The objective of this research was to make crackers product based on corn flour. This research was divided into two stages; preliminary research and main research. The preliminary research was conducted by production of ... -
Pengembangan Produk Short pastry dengan Bahan Dasar Tepung Jagung di PT Nippon Indosari Corpindo, Tbk.
(2011)Tanaman jagung merupakan salah satu tanaman sumber karbohidrat yang umum dikonsumsi oleh masyarakat Indonesia dan merupakan komoditas penting kedua setelah padi atau beras. Selain dimanfaatkan untuk dikonsumsi secara ... -
Studi Pengaruh Pengkondisian Pada Tepung Jagung Dengan Metode Penggilingan Kering
(2013)Conditioning is the process of adding water to corn kernel to facilitate loose of germ and pericarp, mellow the endosperm of the kernel thus the milling process becomes easier. Conditioning process was conducted with adding ...