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.

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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:	600 Technology (Applied sciences) > 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

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