PENGARUH JENlS KEMASAN TERHADAP MUTU DAN UMUR SIMPAN SUP KRIM KACANG MERAH (Vigna unguiculata L. Walp.) INSTAN

Halim, Sherly Evanda (2006) PENGARUH JENlS KEMASAN TERHADAP MUTU DAN UMUR SIMPAN SUP KRIM KACANG MERAH (Vigna unguiculata L. Walp.) INSTAN. Other thesis, Prodi Teknologi Pangan Unika Soegijapranta.

[img] Text (COVER)
02.70.0138 Sherly Evanda Halim COVER.pdf

Download (8MB)
[img] Text (BAB I)
02.70.0138 Sherly Evanda Halim BAB I.pdf
Restricted to Registered users only

Download (11MB)
[img] Text (BAB II)
02.70.0138 Sherly Evanda Halim BAB II.pdf
Restricted to Registered users only

Download (5MB)
[img] Text (BAB III)
02.70.0138 Sherly Evanda Halim BAB III.pdf
Restricted to Registered users only

Download (11MB)
[img] Text (BAB IV)
02.70.0138 Sherly Evanda Halim BAB IV.pdf
Restricted to Registered users only

Download (12MB)
[img] Text (BAB V)
02.70.0138 Sherly Evanda Halim BAB V.pdf
Restricted to Registered users only

Download (962kB)
[img] Text (DAFTAR PUSTAKA)
02.70.0138 Sherly Evanda Halim DAFTAR PUSTAKA.pdf

Download (3MB)
[img] Text (LAMPIRAN)
02.70.0138 Sherly Evanda Halim LAMPIRAN.pdf

Download (14MB)

Abstract

Mutu dan umur simpan produk yang dikemas tergantung pada sifal bahan pangan dan sifa! kemasan yang digunakan. Sup krim kacang merah instan mcrupakan produk pangan yang sangat reman terhadap peningkatan kelembaban sehingga produk in; membutuhkan pengemas yang mcmiliki sifal bllrrit'T linggi Icrhadap uap air. Pt.'nl'litian in; bertujuan unruk. mengetahui pengaruh jenis kcmasan terhadap mutu dan umm simpan sup krim kacang mcrah instan baik secara fisiko kimia maupun mikrobiologi.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > 664 Food technology > Packaging
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs Ratnasasi Wijayanti
Date Deposited: 04 Mar 2016 02:44
Last Modified: 04 Mar 2016 02:44
URI: http://repository.unika.ac.id/id/eprint/8015

Actions (login required)

View Item View Item