Browsing UT - Food Science and Technology by Subject "sago starch"
Now showing items 1-3 of 3
-
Formulasi Beras Analog Putih Berbasis Pati Sagu (Metroxylon sagu R.), Singkong (Manihot esculentas Crantz), dan Ampas Kelapa (Cocos nucifera L.)
(2013)White analogue rice formulated in this research was made of several nonrice local carbohydrate sources: sago starch (Metroxylon sagu R), cassava (Manihot esculenta Crantz), and coconut pulp (Cocos nucifera L.). The purpose ... -
Formulation and Characterization of Analogue Rice made of Sweet Potato (Ipomoea batatas), Sago Starch (Metroxylon sp), and Maize Flour (Zea mays)
(2014)Rice as the main carbohydrate source in Indonesia has created an unavoidable dependency. Constraints in consuming other carbohydrate sources are caused by unavailability of easy processed product, lack of nutrition knowledge ... -
Memperpanjang Umur Simpan Bakso Sapi dengan Pelapisan Tapioka dan Pati Sagu
(2013)Meatball is a perishable food. Its shelf life is only about 12 hours to 1 day. Many small meatball manufacturers use prohibited chemicals to extend shelf life of meatball at room temperature. At this research, the shelf ...