AbstractManggulu is one of the typical food of the Sumba Island, East Nusa Tenggara which produced by the domestic industry. This typical food classified as semi-moist food which made from banana “kepok” and roasted peanut as raw materials, and packed with banana leaves. All this time the problems faced by the community is a relatively short shelf life is around 7 days, thus the product need the addition of preservatives such as sorbitol which can lower water activity (aw). This study aims to determine the best concentrations of sorbitol solution thus manggulu with good quality can be obtained and preferred by consumers. In addition to determine the effect of adding sorbitol on quality changes during storage. This research used single facto...
To reduce of imports of wheat flour which is increasing year by year, it is necessary to look for a...
Kimpul taro (Xanthosoma sagittifolium) contains high enough of starch and fibers so that it can func...
Pasteurized Milk is fresh cow milk which is processed through heating process with temperature 65°C....
AbstractManggulu is one of the typical food of the Sumba Island, East Nusa Tenggara which produced b...
This study aims to determine the effect of using different additives on the physical and chemical qu...
Sorbitol (d-glucitol) adalah suatu gula alkohol yang dimetabolisme lambat di dalam tubuh. Sorbitol ...
The processing of bananas is limited to the utilization of the fruit, so that it produces waste in t...
Abstract Tempoyak is made by spontaneous fermentation and manufacturing is done with the addition of...
This research aims were to know the moisture content, protein content and the nature of th...
One of the products that quite popular is a nugget. It is s product that was processed by animal pro...
ABSTRACT Kembang goyang snack is a traditional Indonesian food with a crunchy texture. The main ingr...
Banana pulp can be used as a substrate in the manufacture of tempeh inoculum. The aimed of this stud...
Porang has superior chemical content, namely glucomannan, which is a water soluble food fiber that i...
Utilization of suweg which found in Indonesia is limited, such as suweg flour, so the products devel...
The high prevalence of malnutrition reflected low food security in West Nusa Tenggara Province. Nutr...
To reduce of imports of wheat flour which is increasing year by year, it is necessary to look for a...
Kimpul taro (Xanthosoma sagittifolium) contains high enough of starch and fibers so that it can func...
Pasteurized Milk is fresh cow milk which is processed through heating process with temperature 65°C....
AbstractManggulu is one of the typical food of the Sumba Island, East Nusa Tenggara which produced b...
This study aims to determine the effect of using different additives on the physical and chemical qu...
Sorbitol (d-glucitol) adalah suatu gula alkohol yang dimetabolisme lambat di dalam tubuh. Sorbitol ...
The processing of bananas is limited to the utilization of the fruit, so that it produces waste in t...
Abstract Tempoyak is made by spontaneous fermentation and manufacturing is done with the addition of...
This research aims were to know the moisture content, protein content and the nature of th...
One of the products that quite popular is a nugget. It is s product that was processed by animal pro...
ABSTRACT Kembang goyang snack is a traditional Indonesian food with a crunchy texture. The main ingr...
Banana pulp can be used as a substrate in the manufacture of tempeh inoculum. The aimed of this stud...
Porang has superior chemical content, namely glucomannan, which is a water soluble food fiber that i...
Utilization of suweg which found in Indonesia is limited, such as suweg flour, so the products devel...
The high prevalence of malnutrition reflected low food security in West Nusa Tenggara Province. Nutr...
To reduce of imports of wheat flour which is increasing year by year, it is necessary to look for a...
Kimpul taro (Xanthosoma sagittifolium) contains high enough of starch and fibers so that it can func...
Pasteurized Milk is fresh cow milk which is processed through heating process with temperature 65°C....