Karakteristik Fisika-Kimia Kulit Singkong Asal Samarinda dan Akseptabilitas Sensoris Keripiknya Sebagai Camilan Diet

Karakteristik Fisika-Kimia Kulit Singkong Asal Samarinda dan Akseptabilitas Sensoris Keripiknya Sebagai Camilan Diet

The aim of this research was to determine the physicochemical characteristics of cassava peel and the sensory acceptability of its chip form three varieties generally planted in Samarinda, e.g. Pacar, Kuning/Mentega, and Buton cassava. The flour of the three cassavas pulp has HCN content of 14.04, 1...

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Bibliographic Details
Main Authors: Krishna Purnawan Candra, Ainudin Ainudin, Muhammad Arifin, Yuliani Yuliani
Format: Article
Language:English
Published: Universitas Gadjah Mada 2021-02-01
Series:Agritech
Subjects:
cassava peel
chips
diet snack
Online Access:https://jurnal.ugm.ac.id/agritech/article/view/35291

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