Browsing UT - Food Science and Technology by Subject "physicochemical properties"
Now showing items 1-4 of 4
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Karakteristik Fisikokimia dan Sifat Fungsional Tepung Koro Benguk (Mucuna pruriens L.) Berprotein Tinggi
(2013)One of food sources that can be potentially developed as high protein food product is mucuna bean. However, nowadays it is still under-utilized. This research aimed to determine the most appropriate process to produce ... -
Pengaruh Penerapan Proses Termal terhadap Sifat Fisikokimia dan Sifat Fungsional Madu Trigona sp.
(2023-10)Madu Trigona sp. memiliki kadar air yang tinggi, karakteristik ini membuat madu Trigona sp. mudah rusak dan terfermentasi. PT. Asta Berkarya Farm menggunakan metode pasteurisasi dan hot filling untuk meningkatkan mutu madu ... -
Pengaruh Varietas dan Umur Panen terhadap Sifat Fisikokimia Tepung Ubi Kayu (Manihot esculenta)
(2013)Cassava is one of the potential sources of carbohydrate that can be processed into cassava flour. The purpose of this research was to study the effect of age at harvest and cassava varieties on physicochemical properties ... -
The Utilization of Green Banana Flour in Set-Yogurt Product.
(2020)Banana is one of the leading crops in the world that consumed domestically and exported overseas. The green Cavendish banana which does not meet the exported specification was further processed by turning it into the flour ...