Model Matematika Optimasi untuk Perbaikan Proses Penggorengan Vakum Terhadap Tekstur Keripik Buah
Hard and crunchy are specific characteristics of fried product prefered by consumer. To have texture of crunchy product being suitable with consumer taste, it is necessary to observ characteristic change of raw material and frying condition. In frying process, the changes of hardness and crunchiness...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Jurusan Teknik Industri, Fakultas Teknik Universitas Muhammadiyah Malang
2012-03-01
|
| Series: | Jurnal Teknik Industri |
| Subjects: | |
| Online Access: | http://ejournal.umm.ac.id/index.php/industri/article/view/659 |