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
The development of local cultivars is one of the activities that must be carried out in promoting th...
This research was aimed to determine the effects of substitution of tongka langit banana flour on th...
Bananas commonly grow in tropical areas and have many health benefits derived from both the inner an...
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...
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...
To reduce of imports of wheat flour which is increasing year by year, it is necessary to look for a...
The aim of this research were to study effect of maltodextrin and substitution of banana flour to c...
The development of local cultivars is one of the activities that must be carried out in promoting th...
This research was aimed to determine the effects of substitution of tongka langit banana flour on th...
Bananas commonly grow in tropical areas and have many health benefits derived from both the inner an...
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...
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...
To reduce of imports of wheat flour which is increasing year by year, it is necessary to look for a...
The aim of this research were to study effect of maltodextrin and substitution of banana flour to c...
The development of local cultivars is one of the activities that must be carried out in promoting th...
This research was aimed to determine the effects of substitution of tongka langit banana flour on th...
Bananas commonly grow in tropical areas and have many health benefits derived from both the inner an...