PENGARUH KONSENTRASI KALSIUM KLORIDA DAN SUHU PENGGORENGAN VAKUM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI KERIPIK UBI JALAR MERAH

Noveniano, Elisabeth (2007) PENGARUH KONSENTRASI KALSIUM KLORIDA DAN SUHU PENGGORENGAN VAKUM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI KERIPIK UBI JALAR MERAH. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

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Abstract

Ubi jalar merupakan salah satu bahan pangan yang cukup populer di Indonesia. Ubi jalar merah adalah sumber vitamin A yang berperan dalam membantu melawan infeksi dari dalam tubuh, membantu memelihara organ mata dan penting untuk penglihatan malam, untuk membantu pertumbuhan sel serta mendukung pertumbuhan dan memperbaiki jaringan otot, pembentukan tulang dan kesehatan kulit dan rambut.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > 664 Food technology > Food processing
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs Ratnasasi Wijayanti
Date Deposited: 04 Mar 2016 02:47
Last Modified: 04 Mar 2016 02:47
URI: http://repository.unika.ac.id/id/eprint/8031

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