EFFECT OF USING SILICA GEL AS ACTIVE PACKAGING TO THE LEMANG DETERIORATION IN LAHAT

EFFECT OF USING SILICA GEL AS ACTIVE PACKAGING TO THE LEMANG DETERIORATION IN LAHAT

ABSTRACT The subject of this research was to analyze how the effect of silica gel concentration on Lemang water content, color, texture, taste and aroma. This study used a CRFD (Completely Randomized Factorial Design) by each two treatments and replications. The 1sttreatment was silica concentra...

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Bibliographic Details
Main Authors: Melati Pratama, Arief Marna Sonjaya
Format: Article
Language:English
Published: Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2023-01-01
Series:Jurnal Pangan dan Agroindustri
Subjects:
active packaging
lahat
lemang
silica gel
Online Access:https://jpa.ub.ac.id/index.php/jpa/article/view/915

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