Kajian optimasi teknologi pengolahan beras jagung instan
| dc.contributor.author | Supriadi, Agus | |
| dc.contributor.author | Hariyadi, Purwiyatno | |
| dc.contributor.author | Soekarto, Soewarno T. | |
| dc.contributor.author | Sugiyono | |
| dc.date.accessioned | 2011-11-24T03:17:09Z | |
| dc.date.available | 2011-11-24T03:17:09Z | |
| dc.date.issued | 2004 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/51940 | |
| dc.description.abstract | This research was aimed to process com kernels into instant corn-grits Com kernels were milled into gnts and pregelatinized before drying to make them instant product The study showed that pre-gelBtinization step affected the degree of gelatinization of com-grits, which intum significantly affected characteristics of the product such as cooking time, degree of swelling and amount of water absorbed. Processing of com kernels into instant corn-grits yielded 60 - 63% product. Instant com grits can be cooked for 5 minutes. The shelf life of the product lasted for 12.8-13.4 months. | en |
| dc.publisher | IPB (Bogor Agricultural University) | |
| dc.subject | Bogor Agricultural University (IPB) | en |
| dc.subject | corn-grits | en |
| dc.subject | instant | en |
| dc.subject | Pre-getatinization | en |
| dc.title | Kajian optimasi teknologi pengolahan beras jagung instan | en |
