OPTIMASI KUALITAS WARNA MINYAK GORENG DENGAN METODE RESPONSE SURFACE
Quality optimization of cooking oil color is done by performing experiment using samples of 98 gram cooking oil and 2 gram of whitening agent, i.e. bleaching earth and carbon active. There are three variables that affects the cooking oil color, i.e. temperature (X1) in the range of 90 to 110° C, sti...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Petra Christian University
1999-01-01
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| Series: | Jurnal Teknik Industri |
| Subjects: | |
| Online Access: | http://puslit2.petra.ac.id/ejournal/index.php/ind/article/view/15978 |