Kajian optimasi teknologi pengolahan beras jagung instan

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/51940

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DC Field	Value	Language
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
Appears in Collections:	Faculty of Agricultural Technology

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sugiyono_.doc	Abstract	63.61 kB	Microsoft Word	View/Open
sugiyono_.pdf	Full Text	929.93 kB	Adobe PDF	View/Open

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