Browsing UT - Food Science and Technology by Subject "simulated chips"
Now showing items 1-3 of 3
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Kajian Proses Penggorengan Terhadap Karakteristik Keripik Simulasi Ubi Jalar Ungu (Ipomoea batatas L.)
(2021)Umbi ubi jalar berukuran kecil sering kali tidak memenuhi spesifikasi industri dan tidak laku dijual, sehingga pemanfaatannya rendah dan menimbulkan masalah kehilangan hasil panen. Teknologi pengolahan keripik simulasi ... -
Karakteristik Fisik, Kimia dan Organoleptik Keripik Simulasi Berbasis Komposit Ubi kayu (Manihot esculenta Crantz )dan Beras (Oryza sativa)
(2014)This research was aimed to obtain best formula and study the influence of cassava:rice ratio (60:40,70:30,80:20) the cooking methods (baking and frying), cooking temperatures of baking (140°C, 160°C, dan 180°C) and friying ... -
Optimasi Formula dan Kondisi Pemasakan Keripik Simulasi Berbasis Komposit Ubi jalar (Ipomoea bat at as L.) dan Beras (Oryza sativa L.)
(2015)This research was aimed to obtain the best formula, baking and frying condition based on the physical, chemical and sensorial characteristics of simulated sweet potato based chips: rice, with enrichment of skimed milk, ...