Synthetic meatball gluten-Tempe is one of diversification of products that can be consumed by vegetarians. This study aims to determine the effoct of the addition of tempeh and gluten-starch so produced synthetic balls with good quality and preferred by consumers. This research using completely randomized design with two factors: comparison of gluten-soybean (80:20, 70:30, 60:40) and the addition of starch (5, 7.5; 10%) and each factor of three replicates. Results showed that the best treatment is obtained at the ratio 80:20 tempe glutenstarch with the· addition of 10% with the synthetic ball that has criteria: moisture content 60.41%, 21.59% of total protein content, soluble protein content of 2.89 %, 15.44% starch content, fiber c...
Spirulina platensis is a vegetable protein source that may improve the quality of food product. The ...
The Effect of Wheat Flour Addition on the Quality of Oyster Mushrooms Meatball. This research aims t...
Economically, the decreasing layers are unprofitable, those are classified as chicken afkir and freq...
AbstractVegetarian meatballs is one of product that is made using materials - vegetable protein.This...
Analog meatballs are one of the vegetarian products made using vegetable ingredients as a source of...
Meatballs are round or other food products derived from cattle meat mix (not less than 50% meat cont...
Meatballs are a food favored by the community, with the number of buyers classified as frequent at +...
Chicken ball are round-shaped food products, which are obtained from a mixture of chicken meat and s...
Beef meatball is a food product that is originated from beef. Nowadays, the interest of consumers in...
Gluten is a specific protein found in wheat and functionally needed to improve its elasticity and te...
Meatballs are one of the processed meat products that are famous for their high protein content. Chi...
Meatballs are one of the most popular foods in today's society. Basically, the term meatball is foll...
Meatballs are popular in Asia and traditionally made from beef or chicken with tapioca (≈8% wt/wt) a...
The increasing cost of animal protein has necessitated the need to investigate the use of cheaper an...
As beef consumption can increase risk of cancer and cardiovascular disease, an alternative food in ...
Spirulina platensis is a vegetable protein source that may improve the quality of food product. The ...
The Effect of Wheat Flour Addition on the Quality of Oyster Mushrooms Meatball. This research aims t...
Economically, the decreasing layers are unprofitable, those are classified as chicken afkir and freq...
AbstractVegetarian meatballs is one of product that is made using materials - vegetable protein.This...
Analog meatballs are one of the vegetarian products made using vegetable ingredients as a source of...
Meatballs are round or other food products derived from cattle meat mix (not less than 50% meat cont...
Meatballs are a food favored by the community, with the number of buyers classified as frequent at +...
Chicken ball are round-shaped food products, which are obtained from a mixture of chicken meat and s...
Beef meatball is a food product that is originated from beef. Nowadays, the interest of consumers in...
Gluten is a specific protein found in wheat and functionally needed to improve its elasticity and te...
Meatballs are one of the processed meat products that are famous for their high protein content. Chi...
Meatballs are one of the most popular foods in today's society. Basically, the term meatball is foll...
Meatballs are popular in Asia and traditionally made from beef or chicken with tapioca (≈8% wt/wt) a...
The increasing cost of animal protein has necessitated the need to investigate the use of cheaper an...
As beef consumption can increase risk of cancer and cardiovascular disease, an alternative food in ...
Spirulina platensis is a vegetable protein source that may improve the quality of food product. The ...
The Effect of Wheat Flour Addition on the Quality of Oyster Mushrooms Meatball. This research aims t...
Economically, the decreasing layers are unprofitable, those are classified as chicken afkir and freq...