Add to ORKGThis article describes assessment organoleptic quality in boiling process soybean at production tempe. we proposed the model for selecting boiling process soybean based on quality organoleptic. We used pairwise comparison and SAW the problem. Pairwise comparison used to determine to weigh for organoleptic criteria. SAW used for selecting boiling process alternative. the result of proposed pairwise comparison and SAW model showed this model effective for assessment organoleptic quality in boiling process soybean at production tempe
The aim of this work was to make tofu from soybean cultivar BRS 267 under different processing condi...
Soybeans are nutritious foods that contain lots of protein. Foods made from soy beans that are often...
In Indonesia, soybean (Glycine max L.) is used as main ingredients in the processing of soya milk. S...
This article describes assessment organoleptic quality in boiling process soybean at production temp...
Boiling and soaking times of tempeh production processes are two factors influencing the quality of ...
ABSTRAK Pristika, A. 2018. The Effect of Boiling Time on Organoleptic Properties of Tempeh Made of...
Boiling and soaking times of tempeh production processes are two factors influencing the quality of ...
The study about the effect of inoculum concentrations on the quality of soybean tempe (Glycine max (...
The main problem encountered in the production of tempeh was its raw material, namely soybeans domin...
Abstract: One of the obstacles encountered in the making of tempe is excessive use of water for soak...
The purposes of this study were to determine the quality diversity of plastic- packed soy milk sold...
Tofu is a processed product which is produced by coagulation process of soybean protein extract. The...
The aimofthis research was to determineandcompare thecontent of water, ash, protein, andcarbohydrate...
MSME Soy Milk Mother Eti is a business engaged in the provision of soft drinks is soy milk. The pur...
Tempe is made from fermentation which generally uses soybeans. Soybean as a raw material for tempeh ...
The aim of this work was to make tofu from soybean cultivar BRS 267 under different processing condi...
Soybeans are nutritious foods that contain lots of protein. Foods made from soy beans that are often...
In Indonesia, soybean (Glycine max L.) is used as main ingredients in the processing of soya milk. S...
This article describes assessment organoleptic quality in boiling process soybean at production temp...
Boiling and soaking times of tempeh production processes are two factors influencing the quality of ...
ABSTRAK Pristika, A. 2018. The Effect of Boiling Time on Organoleptic Properties of Tempeh Made of...
Boiling and soaking times of tempeh production processes are two factors influencing the quality of ...
The study about the effect of inoculum concentrations on the quality of soybean tempe (Glycine max (...
The main problem encountered in the production of tempeh was its raw material, namely soybeans domin...
Abstract: One of the obstacles encountered in the making of tempe is excessive use of water for soak...
The purposes of this study were to determine the quality diversity of plastic- packed soy milk sold...
Tofu is a processed product which is produced by coagulation process of soybean protein extract. The...
The aimofthis research was to determineandcompare thecontent of water, ash, protein, andcarbohydrate...
MSME Soy Milk Mother Eti is a business engaged in the provision of soft drinks is soy milk. The pur...
Tempe is made from fermentation which generally uses soybeans. Soybean as a raw material for tempeh ...
The aim of this work was to make tofu from soybean cultivar BRS 267 under different processing condi...
Soybeans are nutritious foods that contain lots of protein. Foods made from soy beans that are often...
In Indonesia, soybean (Glycine max L.) is used as main ingredients in the processing of soya milk. S...