The effect of different types of leavening agents on the physical characteristics and sensory of red bean sponge cake
Red bean (Phaseolus vulgaris L.) has rapid growth in Indonesia with high production
capacity. It has 50% more protein and 88% more crude fiber content than wheat flour. This …
capacity. It has 50% more protein and 88% more crude fiber content than wheat flour. This …
[PDF][PDF] PENINGKATAN KETRAMPILAN HIDUP KOMUNITAS DIFABEL MELALUI PELATIHAN PEMBUATAN KUE KERING
A Rahman, S Amir, NAF Hafirah… - Batara Wisnu …, 2023 - batarawisnu.gapenas-publisher.org
Cookies is a dense textured cake, durable, and has many enthusiasts. The easy making of
cookies can be followed by all people, including people with disabilities. Therefore, the …
cookies can be followed by all people, including people with disabilities. Therefore, the …
FLUKTUASI SUHU DAN DERAJAT KEASAMAN PADA BEKAS GALIAN TAMBANG INTAN DIDESA BANYU IRANG KECAMATAN BATI-BATI KABUPATEN TANAH …
Penelitian ini bertujuan untuk mengetahui kondisi suhu dan derajat keasaman (pH) perairan
bekas galian tambang intan di Desa Banyu Irang Kecamatan Bati-bati Kabupaten Tanah …
bekas galian tambang intan di Desa Banyu Irang Kecamatan Bati-bati Kabupaten Tanah …
Proses pengolahan roasted corn crackers di PT. Aneka Indomakmur Sidoarjo
M Pranata, MG Halim, AA Gunarso - 2021 - repository.wima.ac.id
PT. Aneka Indomakmur atau yang biasa disebut PT. AIM, merupakan perusahaan
pengolahan makanan ringan yang terletak di Sidoarjo. PT. AIM sudah berdiri sejak tahun …
pengolahan makanan ringan yang terletak di Sidoarjo. PT. AIM sudah berdiri sejak tahun …
Studi berbagai jenis bahan pengembang terhadap reabsorpsi tekwan kering ikan gabus
RD HK, D Dasir - Edible: Jurnal Penelitian Ilmu-ilmu …, 2017 - jurnal.um-palembang.ac.id
This study aims to determine the use of various types of developer materials to snakehead
fish dry tekwan reabsorption. This study was conducted in the laboratory of the Agriculture …
fish dry tekwan reabsorption. This study was conducted in the laboratory of the Agriculture …
The Effect of Additional Leavening Agent on Physical and Sensorial Qualities of Fried Beef Meatballs
E Triyannanto, RO Sujarwanta, J Jamhari… - … Seminar on Tropical …, 2022 - atlantis-press.com
This study aims to determine the effect of the leavening agent on the physical and sensorial
qualities of fried beef meatballs. The leavening agent used in this research was baking …
qualities of fried beef meatballs. The leavening agent used in this research was baking …
Pengaruh Konsentrasi Tepung Beras Dalam Pembuatan Roll Cake
IAB MP - Teknoboyo, 2017 - ejournal.unitomo.ac.id
Hasil penelitian pembuatan roll cake dari tepung beras dengan menggunakan metode
organoleptik. Metode organoleptik yaitu mencari calon panelis untuk mendapatkan data …
organoleptik. Metode organoleptik yaitu mencari calon panelis untuk mendapatkan data …
[PDF][PDF] OF KD 4 VARIETY WITH SOAKING GRAIN AND SORGUM FLOUR CONCENTRATION TREATMENT
V KD, DPPB DAN - Jurnal Penelitian Pascapanen …, 2021 - pdfs.semanticscholar.org
By processing sorghum grains into flour, the use of sorghum grains to support food
diversification can be made more varied. The research objective was to determine the …
diversification can be made more varied. The research objective was to determine the …
Pemanfaatan Mocaf (Modified Cassava Flour) dan Ampas Kelapa Kering dalam Pengolahan Kue Bagiak
F FARADHILLA - repository.unej.ac.id
Kue bagiak dibuat dengan bahan baku pati garut, tapioka, dan gula. Pati garut dan tapioka
memiliki kandungan karbohidrat tinggi, tapi rendah serat, sehingga produk yang dihasilkan …
memiliki kandungan karbohidrat tinggi, tapi rendah serat, sehingga produk yang dihasilkan …