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Karakterisasi Fisikokimia Tepung Sorgum Fermentasi dan Aplikasinya sebagai Bahan Substitusi Roti Tawar
(2010)
Bread as an energy-producing food are widely consumed and generally made with wheat flour. Sorghum is local resources that can be used as a replacement or substitution of wheat flour to reduce dependence on imported wheat. ...
Kajian Pengolahan Mi Substitusi Sorgum Instan Berantioksidan Tinggi
(2010)
Instant sorghum substitution noodle is a food product alternative as source of carbohydrate with high antioxidant content. Research methodology was divided into 3 stages: sorghum flour processing, instant sorghum noodles ...
Formulasi dan Karakterisasi Flake Berbasis Sorgum (Sorghum bicolor L.) dan Ubi Jalar Ungu (Ipomoea batatas L.)
(2010)
Flake is one of type ready to eat breakfast cereals which is very popular due to its convenience and practicality. Sorghum and purple sweet potato can be used as food ingredient to increase the utilization of local food ...
Formulasi dan Analisis Nilai Gizi Produk Mi Berbasis Sorgum (Sorghum Bicolor (L.) Moench.)
(2010)
Sorghum as cerealia has many advantages over rice, including phenolic compound that have health potential in human body. This grain has good adaptation to dry and tropical climate that is suitable to grow in Indonesia. The ...
Formulasi Sereal Susu Berbahan Baku Sorgum sebagai Pangan Sarapan
(2010)
Sorghum can be used as a basic ingredient in developing ready to eat cereals. The general aim of this study was to develop cereal milks based beverages with sorghum as a main ingredient. The materials used to make cereal ...