PENGGUNAAN EKSTRAK LEMON SEBAGAI SUMBER VITAMIN C DAN KALSIUM DALAM FORMULASI MARSHMALLOW RENDAH KALORI

Theresia, Anita (2005) PENGGUNAAN EKSTRAK LEMON SEBAGAI SUMBER VITAMIN C DAN KALSIUM DALAM FORMULASI MARSHMALLOW RENDAH KALORI. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

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Abstract

Buah lemon (Citrus limonum) merupakan buah yang mempunyai sifat fungsional karena kaya akan vitamin C dan kalsium. Marshmallow adalah kembang gula yang mempunyai tekstur kenyal dan rasa manis dengan jumlah kalori yang sangat besar. Penelitian ini bertujuan memformulasi marshmallow rendah kalori yang kaya akan vitamin C dan kalsium. Dalam penelitian ini, dibuat dua jenis marshmallow, yaitu plain marshmallow dan filled marshmallow, yang dianalisa secara fisik dan kimia. Sedangkan analisa sensoris hanya dilakukan pada filled marshmallow.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology > Food Safety
> 660 Chemical engineering > Food Technology > Food Processing
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs Ratnasasi Wijayanti
Date Deposited: 04 Mar 2016 02:28
Last Modified: 04 Mar 2016 02:28
URI: http://repository.unika.ac.id/id/eprint/7700

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