Add to ORKGA laboratory work was carried out to characteristize the flour of banana of 4 different cultivars (i.e. Tsnduk, Kepok, Cavendish, Emas) cultivated in palu valley region. It was found that the banana of cv Tanduk and Kepok were more suitable for flour production since the had higher content of flour (18,91% – 21.4%) than those of cv Cavendish and Emas. The fuit of Cavendish and Emas seemed to be more suitable to be processed as table fruit. Key words : Flour, banana, characteristize, cultivars
Banana (Musa paradisiaca) is a highly nutritious fruit that is a source of vitamins, minerals and ca...
Banana is cultivated in Indonesia, classified in two types are plantain and banana. Utilization of t...
Flakes made from tongka langit banana flour and corn flour are one of value-added diversified produc...
Banana flour noodles are processed products of banana length , where in the processing process is fa...
Banana flour noodles are processed products of banana length , where in the processing process is fa...
The research aims to get the best local banana from several aspects (rendement total sugar content, ...
The objective of this study was to determine, based on the physicochemical features of pregelatinize...
Siguci Village is one of the barangan banana producing villages in North Sumatera. The processing of...
The objective of this study was to determine, based on the physicochemical features of pregelatinize...
The research aims to get the best local banana from several aspects (rendement total sugar content, ...
The research aims to get the best local banana from several aspects (rendement total sugar content, ...
The research aims to get the best local banana from several aspects (rendement total sugar content, ...
Banana is one of the leading fruits commodities in Indonesia, easy to find, has high economic value,...
Kuih pau disediakan dari pelbagai peratus (10, 20 dan 30 %) tepung pisang awak hijau matang (Musa pa...
The use of wheat flour as a main ingredient in processed food products in Indonesia will increase th...
Banana (Musa paradisiaca) is a highly nutritious fruit that is a source of vitamins, minerals and ca...
Banana is cultivated in Indonesia, classified in two types are plantain and banana. Utilization of t...
Flakes made from tongka langit banana flour and corn flour are one of value-added diversified produc...
Banana flour noodles are processed products of banana length , where in the processing process is fa...
Banana flour noodles are processed products of banana length , where in the processing process is fa...
The research aims to get the best local banana from several aspects (rendement total sugar content, ...
The objective of this study was to determine, based on the physicochemical features of pregelatinize...
Siguci Village is one of the barangan banana producing villages in North Sumatera. The processing of...
The objective of this study was to determine, based on the physicochemical features of pregelatinize...
The research aims to get the best local banana from several aspects (rendement total sugar content, ...
The research aims to get the best local banana from several aspects (rendement total sugar content, ...
The research aims to get the best local banana from several aspects (rendement total sugar content, ...
Banana is one of the leading fruits commodities in Indonesia, easy to find, has high economic value,...
Kuih pau disediakan dari pelbagai peratus (10, 20 dan 30 %) tepung pisang awak hijau matang (Musa pa...
The use of wheat flour as a main ingredient in processed food products in Indonesia will increase th...
Banana (Musa paradisiaca) is a highly nutritious fruit that is a source of vitamins, minerals and ca...
Banana is cultivated in Indonesia, classified in two types are plantain and banana. Utilization of t...
Flakes made from tongka langit banana flour and corn flour are one of value-added diversified produc...