EVALUASI EFEKTIVITAS PENAMBAHAN PERISA SAAT PRA DAN PASCA EKSTRUSI PADA EKSTRUDAT JAGUNG (Zea mays)

PRAMONO, JULIANI (2000) EVALUASI EFEKTIVITAS PENAMBAHAN PERISA SAAT PRA DAN PASCA EKSTRUSI PADA EKSTRUDAT JAGUNG (Zea mays). Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

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Abstract

Penambahan aneka flavor pada produk - prod uk ekstrusi akan n1eningkatkan keragall1an prod uk. Nanlun karena flavor mengandung senyavva aronlatik yang bersifat vola til, akan cepat ll1enguap akibat sullu yang tinggi, scp<.'rti pada proses ekstrusi. Karena alasan tersebut n1aka flavor lebih UflHl1l1 ditambahkan saat pasca ekstrusi dibandingkan saat pra ckstrusi. Prnclitian 1n1 dilakukan untuk nl.engetahui efektifitas penanlbahan flavor saat r'ra <.bn pasca ekstrusi baik dengan 1113UpWl. tan pa penalnbahan gun! arabik p,lda ekstrudat jagung (Zea nzays). l\1etode ang digunakan pada· penelitiii'

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs Christiana Sundari
Date Deposited: 29 Feb 2016 09:29
Last Modified: 29 Feb 2016 09:29
URI: http://repository.unika.ac.id/id/eprint/7733

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