Optimisasi Waktu Pemanasan Tingkat Kesukaan Kecap Kelapa
This study aims to optimize the heating length in terms of the sensory properties of sweet soy sauce made from coconut water. This experiment used a Complete Randomized Design consisting of 7 treatment levels, with each combination of treatments repeated 3 times so that the total was 21 treatments....
Main Authors: | Siti Fatima, Masriani Masriani, Abdullah Abdullah, Ince Siti Wardatullatifah |
---|---|
Format: | Article |
Language: | English |
Published: |
Bogor Agricultural University
2024-01-01
|
Series: | Jurnal Ilmu Pertanian Indonesia |
Online Access: | https://journal.ipb.ac.id/index.php/JIPI/article/view/46285 |
Similar Items
-
Konsentrasi Sorbitol dan Volume Larutan Terbaik pada Cetakan Film Edibel dari Pati Sagu
by: Siti Fatima, et al.
Published: (2022-12-01) -
Laporan penelitian penggunaan papain untuk membuat kecap dari kelapa udang dan sifat kimiawi kecap yang dihasilkan
by: Hadiwiyono, Soeweda
Published: (1987) -
Tingkat Kesukaan Konsumen Terhadap Kopi Campuran Robusta Dengan Arabika
by: Elsera Br Tarigan, et al.
Published: (2015-04-01) -
Komposisi, sifat fisik, tingkat kesukaan dan potensi prebiotik nasi ungu
by: , SOURIPET, Agustina, et al.
Published: (2009) -
Karakteristik kimia, susut masak, dan tingkat kesukaan daging analog berbasis jamur shitake dengan tepung tempe
by: Valentinus Priyo Bintoro, et al.
Published: (2023-07-01)