[引用][C] Perubahan karakteristik pangan tradisional pesan tlengis selama penyimpanan suhu ruang
DNA Bhaskara, LP Trisna Darmayanti, IP Suparthana - J Ilmu dan Teknol Pangan, 2021
[PDF][PDF] Perubahan Karakteristik Pangan Tradisional Pesan Tlengis Selama Penyimpanan Suhu Ruang Characteristics Changes of Traditional Food Pesan Tlengis …
DNA Bhaskara, LPT Darmayanti, IP Suparthana - academia.edu
Pesan tlengis is one of Balinese foods made from tlengis or blondo, which is a waste from
the process of producing coconut oil in the form of white sediment. In general, the process of
producing pesan tlengis is that the tlengis was added with basa genep (complete
seasoning), wrapped in banana leaves, and then roasted. Pesan Tlengis was damaged
when stored at room temperature of 25oC-30oC, with storage time above 12 hours. Pesan
tlengis was damaged during storage at room temperature due to the high content of …
the process of producing coconut oil in the form of white sediment. In general, the process of
producing pesan tlengis is that the tlengis was added with basa genep (complete
seasoning), wrapped in banana leaves, and then roasted. Pesan Tlengis was damaged
when stored at room temperature of 25oC-30oC, with storage time above 12 hours. Pesan
tlengis was damaged during storage at room temperature due to the high content of …
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