Analisis Kadar Air, Kadar Protein dan Karakteristik Organoleptik Kerupuk Stik dengan Penambahan Konsentrasi Ikan Layang yang Berbeda
Tujuan penelitian ini adalah menganalisis pengaruh konsentrasi ikan layang terhadap
kadar air, kadar protein dan sifat organoleptik kerupuk stik ikan layang. Penelitian ini …
kadar air, kadar protein dan sifat organoleptik kerupuk stik ikan layang. Penelitian ini …
Preferensi Masyarakat Terhadap Agroindustri Kerupuk Sagu Melalui Pendekatan Uji Organoleptik
A Hamundu, D Herdhiansyah - Jurnal Agroindustri Halal, 2023 - ojs.unida.ac.id
Krupuk sagu merupakan produk agroindustri pangan lokal yang sedang dikembangkan
menjadi makanan berbahan baku sagu dalam upaya mendukung program diversifikasi …
menjadi makanan berbahan baku sagu dalam upaya mendukung program diversifikasi …
The analysis of organoleptic on white water yam (Dioscorea alata L.) stick crackers as local tuber utilization effort
F Muchtar, DS Effendy - AIP Conference Proceedings, 2023 - pubs.aip.org
Whitewateryam (Dioscorea alata L.) is one of the tubers that has not been used optimally.
The purpose of the study was to the development of food products made from white water …
The purpose of the study was to the development of food products made from white water …
Increasing the quality of anchovy (Stelophorus sp.) with additional concentration of chitosan
Anchovy is a main capture fishery commodity in North Maluku. Currently, the processing
activity of anchovy is relatively simple and traditional, consequently, causing anchovy quality …
activity of anchovy is relatively simple and traditional, consequently, causing anchovy quality …
Quality analysis of microbiological and organoleptic of anchovy (Stolephorus sp.) with boiling treatment in Toniku, West Halmahera
The quality of anchovy is very dependent on handling and processing, the stages of good
anchovy handling are caught fish, washed with clean fresh water, drained fish, dried fish in …
anchovy handling are caught fish, washed with clean fresh water, drained fish, dried fish in …
PEMBUATAN KERUPUK DENGAN PENAMBAHAN PUREE IKAN TONGKOL (Euthynnus affinis) DENGAN METODE PENGERINGAN CABINET DRIYING
AA Rinaldi, R Ulfa, B Setyawan - … PANGAN DAN ILMU …, 2023 - ejournal.unibabwi.ac.id
Crackers are a food that is widely consumed by the public, known as a food with a crunchy
texture and usually used as a complementary food. Crackers can also be made with the …
texture and usually used as a complementary food. Crackers can also be made with the …
[PDF][PDF] Analisis Mutu Mikrobiologi dan Organoleptik Ikan Teri (Stolephorus sp.) dengan Perlakuan Perebusan di Desa Toniku Halmahera Barat
Mutu ikan teri sangat tergantung pada penanganan dan pengolahan, tahapan penanganan
ikan teri yang baik adalah, ikan ditangkap, ikan dicuci dengan air tawar yang bersih, ikan …
ikan teri yang baik adalah, ikan ditangkap, ikan dicuci dengan air tawar yang bersih, ikan …