Pengaruh Penambahan Gula dan Amonium Sulfat terhadap Kualitas Nata de Soya

Pengaruh Penambahan Gula dan Amonium Sulfat terhadap Kualitas Nata de Soya

This research aims to utilize of tofu liquid waste (Whey) into a more economical product in the form of nata de soya . This research uses a complete randomized design, which is consists of two factors, namely sugar (6% , 8% and 10%) and ammonium sulfate (0.3% , 0.5% and 0.7%). The observed parameter...

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Bibliographic Details
Main Authors: Anshar Patria, Murna Muzaifa, Zurrahmah Zurrahmah
Format: Article
Language:English
Published: Universitas Syiah Kuala, Agriculture Faculty 2013-10-01
Series:Jurnal Teknologi dan Industri Pertanian Indonesia
Subjects:
nata de soya
tofu liquid waste (whey)
quality
sugar
ammonium sulfate
Online Access:http://jurnal.unsyiah.ac.id/TIPI/article/view/1976

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