Browsing UT - Food Science and Technology by Subject "texture"
Now showing items 1-4 of 4
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Effect Of Sterilization Level In Canning Process To Physical Properties Of Gudeg Product
(2011)Gudeg is a traditional food of Yogyakarta and Central Java, Indonesia, made from boiled young jack fruit with spices, palm sugar, and coconut milk. Canning process at high temperature (above 1000C) can extend shelf life ... -
Pengaruh Penambahan Berbagai Jenis Pati dan Tepung terhadap Mutu Batter yang Diaplikasikan pada Tempe yang Digoreng dengan Metode Deep Frying.
(2015)Batters are used to improve fried battered product quality. The objectives of this research are to study the rheological properties of batter with different flours and starches addition (sagoo, rice flour, dextrine, tapioca ... -
Pengaruh Umur Koagulan Whey Tahu dan Suhu Awal Proses Koagulasi terhadap Pola Elektroforesis Protein Terkoagulasi dan Mutu Tekstur Curd Kedelai (Glycine max)
(2010)Nowadays consumer preference in consuming food is not only about nutrition value but also good shape, taste, and mouthfeel. Tofu is nutritious food that belongs to curd-basis food. Tofu needs good shape, taste, and mouthfeel ... -
Penggunaan pati sagu termodifikasi dengan heat moisture treatment (HMT) untuk meningkatkan kualitas tekstur bakso daging sapi
(2010)Meatball is a common food in Indonesia. It usually uses sodium tripolyphosphate (STPP) as its plasticizer. Unfortunately, STPP is a food additive which is strictly regulated by the government because of its chemical hazard. ...