SIFAT FISIOKIMIA DAN UMUR SIMPAN EKSTRUDAT BERBASIS TEMPE DENGAN VARIASI JENIS LEMAK (margarin dan minyak)

Prasetio, Anastasia Stefana (2005) SIFAT FISIOKIMIA DAN UMUR SIMPAN EKSTRUDAT BERBASIS TEMPE DENGAN VARIASI JENIS LEMAK (margarin dan minyak). Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

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Abstract

Ekstrudat merupakan produk dari proses ekstrusi. Bahan baku utama ekstrusi umumnya adalah serelia seperti jagung yang mempunyai kadar protein rendah. Salah satu cara untuk meningkatkan kadar protein ekstrudat dengan menambahkan tempe kering. Penambahan tempe kering bertujuan untuk meningkatkan kadar protein pada produk ekstrudat.

Item Type:	Thesis (Other)
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Contaminations 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Quality
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Mrs Ratnasasi Wijayanti
Date Deposited:	18 Dec 2015 01:50
Last Modified:	18 Dec 2015 01:50
URI:	http://repository.unika.ac.id/id/eprint/6968

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