Physico-Chemical and Organoleptic Characteristics of Gluten-Free Cake with the Addition of Porang Flour
W Haliza, H Herawati - IOP Conference Series: Earth and …, 2022 - iopscience.iop.org
Gluten-free products are developed to produce products that are needed by special
segments, namely people with celiac diseases and autism. Cake has been known as a …
segments, namely people with celiac diseases and autism. Cake has been known as a …
[PDF][PDF] Formulasi Stik Wortel (Daucus carota L.) Terhadap Sifat Fisik, Kimia dan Organoleptik
M Ulfa, SB Wajuningsih, AS Putri - Universitas Semarang …, 2023 - repository.usm.ac.id
Stik bawang merupakan makanan ringan yang diminati semua kalangan. Bahan baku
utama pembuatan stik wortel umumnya adalah tepung terigu. Pengolahan stik wortel dari …
utama pembuatan stik wortel umumnya adalah tepung terigu. Pengolahan stik wortel dari …
Pendampingan Industri Rumah Tangga Mocafa Desa Balok Belitung Timur
MEM Simbolon, DKA Firdausi, K Sari… - Martabe: Jurnal …, 2022 - jurnal.um-tapsel.ac.id
Abstract Tepung Modified Cassava Flour (Mocaf) dengan merek Mocafa adalah produk
industry rumah tangga atau Usaha Kecil Menengah (UKM) yang berada di Desa Balok …
industry rumah tangga atau Usaha Kecil Menengah (UKM) yang berada di Desa Balok …
Loaf volume and porosity for sourdough bread based modified cassava flour by linier regression and sensory evaluation approach
Z Zaidiyah, BM Nur, YM Lubis… - … Series: Earth and …, 2022 - iopscience.iop.org
Sourdough bread is a type of bread that has a slightly sour taste and uses natural yeast as a
starter. Mocaf is a gluten-free flour made from cassava. Gluten-free flour-based sourdough …
starter. Mocaf is a gluten-free flour made from cassava. Gluten-free flour-based sourdough …
[引用][C] Design of Monitoring and Telecontrol System on Cassava Fermentation as Basic Ingredients of Mocaf Flour (Modified Cassava Flour) Based on Internet of …
RFD Putra, H Hadiwiyatno… - … Network (Jurnal Jaringan …, 2023 - jartel.polinema.ac.id
Abstract Mocaf (Modified Cassava Flour) is flour from cassava which is fermented by lactic
acid bacteria. The growth temperature for lactic acid bacteria is 30 C-37 C with a …
acid bacteria. The growth temperature for lactic acid bacteria is 30 C-37 C with a …
Sensory Properties of Yellow Pumpkin Dodol with the Addition of Soy Protein Isolate
AD Murtado, AV Yani, I Idealistuti… - Journal of Global …, 2024 - jurnal.um-palembang.ac.id
One of the traditional foods that is popular among several Indonesian communities is dodol.
Processed food is made from a mixture of white glutinous rice flour, sugar, and coconut milk …
Processed food is made from a mixture of white glutinous rice flour, sugar, and coconut milk …
[PDF][PDF] Substitution of Mocaf Flour (Modified Cassava Flour) in Steamed Sponge Cake
A Resthi - Food Scientia: Journal of Food Science and …, 2021 - scholar.archive.org
This research is aimed to know the best formulation and sensory quality characteristics of
mocaf-based steamed sponge cake. The formulation used were mocaf flour and wheat flour …
mocaf-based steamed sponge cake. The formulation used were mocaf flour and wheat flour …
PENGARUH WAKTU FERMENTASI MOCAF (Modified Cassava Flour) TERHADAP KARAKTERISTIK WARNA DAN LOSSES
AR Jiddan, A Kurniawan… - … In Tropic (J-ABET), 2024 - jurnal.unupurwokerto.ac.id
MOCAF mempunyai kepanjangan dari Modified Cassava Flour. MOCAF adalah suatu
prodak turunan yang dihasilkan dari olahan ketela pohon dengan dimodifikasi secara …
prodak turunan yang dihasilkan dari olahan ketela pohon dengan dimodifikasi secara …
[PDF][PDF] Physico-chemical and organoleptic characteristics of gluten-free cake with the addition of porang flour.
WH Sunarmani, W Haliza, H Herawati - 2022 - researchgate.net
Gluten-free products are developed to produce products that are needed by special
segments, namely people with celiac diseases and autism. Cake has been known as a …
segments, namely people with celiac diseases and autism. Cake has been known as a …
Sifat Fisiko-kimia dan Organoleptik Bolu Terigu-Mocaf dengan Penambahan Temulawak dan Baking Powder: Physico-chemical Properties and Organoleptic of Flour …
F Adiyatmoko, D Pujimulyani, IA Fitri - NaCIA (National Conference …, 2023 - ocs.polije.ac.id
Temulawak merupakan bahan pangan fungsional karena memiliki banyak manfaat
kesehatan. Temulawak memiliki rasa yang pahit dan getir sehingga diperlukan diversifikasi …
kesehatan. Temulawak memiliki rasa yang pahit dan getir sehingga diperlukan diversifikasi …