dc.contributor.author	Yusraini, Era
dc.date.accessioned	2011-09-14T01:49:32Z
dc.date.available	2011-09-14T01:49:32Z
dc.date.issued	2007
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/50304
dc.description.abstract	This study was aimed to produce low DE maltodextrin from banana starch. Banana starch was extracted from unpired banana fruit and then hydrolyzed enzymatically. The optimum temperature, concentration of substrate, time and enzyme concentration for starch hydrolisis were determined.	en
dc.publisher	IPB (Bogor Agricultural University)
dc.subject	maltodextrin	en
dc.subject	banana starch	en
dc.subject	alfa amylase	en
dc.subject	hydrolisis	en
dc.title	Kajian proses produksi Maltodekstrin Dextrose Equivalent (DE) rendah dari pati pisang (Musa sp.) dengan proses hidrolisis enzimatis	en

Kajian proses produksi Maltodekstrin Dextrose Equivalent (DE) rendah dari pati pisang (Musa sp.) dengan proses hidrolisis enzimatis