Physical, Chemical, and Functional Characteristics of Composite Flours from Banana Corm and Tempeh

Physical, Chemical, and Functional Characteristics of Composite Flours from Banana Corm and Tempeh

This study aimed to determine composite flour's physical, chemical, and functional properties from Sumedang Roid banana corm and tempeh. The sample consisted of five different treatments with ratios of banana corm flour to tempeh flour 100:0, 0:100, 80:20, 70:30, and 60:40. The research data we...

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Bibliographic Details
Main Authors: Debby Moody Sumanti, In-In Hanidah, Muhammad Aziz Abdullatif
Format: Article
Language:English
Published: University of Brawijaya 2022-12-01
Series:Industria: Jurnal Teknologi dan Manajemen Agroindustri
Subjects:
banana stem
composite
flour
roid banana
tempeh
Online Access:https://industria.ub.ac.id/index.php/industri/article/view/5386

Internet

https://industria.ub.ac.id/index.php/industri/article/view/5386

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