Study of Cracker Production with the Addition of Black Garlic and Sodium Tripolyphosphate

Study of Cracker Production with the Addition of Black Garlic and Sodium Tripolyphosphate

This study examines how black garlic and sodium tripolyphosphate (STPP) concentrations effect cracker physical, chemical, and organoleptic characteristics, also determined the black garlic and STPP optimal concentration to produce cracker with desirable quality. A completely randomized design was us...

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Bibliographic Details
Main Authors: Herlina, Sih Yuwanti, Aditya Bagas Maulana, Triana Lindriati, Nurhayati
Format: Article
Language:English
Published: University of Brawijaya 2023-07-01
Series:Industria: Jurnal Teknologi dan Manajemen Agroindustri
Subjects:
antioxidant activity
black garlic
cracker
sodium tripolyphosphate
Online Access:https://industria.ub.ac.id/index.php/industri/article/view/670

Internet

https://industria.ub.ac.id/index.php/industri/article/view/670

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