Sartika, Dewi (2005) KARAKTERISTIK DAN PENENTUAN UMUR SIMPAN COOKIES PADA BERBAGAI SUBSTITUSI PASTA TEMPE YANG DEKEMAS DENGAN PLASTIK OPP/CPP. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.
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Abstract
Tempe merupakan salah satu makanan tradisional Indonesia, hasil fermentasi kedelai oleh jamur Rhizopus Oligasporus pada kedelai yang telah direbus. Tempe mempunyai kelebihan, yaitu mudah dicerna dan diserap oleh tubuh, bergizi tinggi, mempunyai kandungan vitamin B12 yang tinggi dan kolesterol yang rendah.
| Item Type: | Thesis (Other) |
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| 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: | 16 Dec 2015 09:55 |
| Last Modified: | 16 Dec 2015 09:55 |
| URI: | http://repository.unika.ac.id/id/eprint/6932 |
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