Analisis Sifat Fisiokimia Produk Ekstrusi Basil Samping Penggilingan Padi (Menir dan Bekatul)

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DC Field	Value	Language
dc.contributor.author	Hermanianto, Joko
dc.contributor.author	Syarief, Rizal
dc.contributor.author	Wulandari, Zakiah
dc.date.accessioned	2010-06-02T04:12:21Z
dc.date.available	2010-06-02T04:12:21Z
dc.date.issued	2000
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/26709
dc.description.abstract	Extrudates were produced by double screw extrusion cooking under four barrel temperatures (29· as>c. 29·aS>C. a4·a!f'C. and 121·142°C) .• feeder speed of 16· 17 rpm speed of knife of 425·71a rpm and ten formulations of corn. broken rice and bran. The physichochemical characteristics of the products were examined. Ash content. protein content and lipid content increased by increasing the percentage of the bran in formulation. Degree of gelatinization (DG). Expansion of extrudates (EE). Stickine88. Water solubility and absorbition indexes (WSI and WAI). colour of extrudates product (L and b) decreased with increase in bran concentration.	id
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Analisis Sifat Fisiokimia Produk Ekstrusi Basil Samping Penggilingan Padi (Menir dan Bekatul)	id
Appears in Collections:	Food Science and Technology

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Joko Hermanianto (Herni).pdf	Publikasi_Fulltext	810.48 kB	Adobe PDF	View/Open
Joko Hermanianto (Herni).ps	Postscript	1.3 MB	Postscript	View/Open

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