Pembuatan Bubuk Asam Sunti melalui Optimasi Suhu dan Lama Pengeringan
Asam sunti is a fermented bilimbi of Acehnese used as with sour taste and specific aroma. The aim of this research was to study the production of asam sunti powder by optimatization of drying temperature and time. The study used completed random design with two factors (drying temperature and time)...
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| Format: | Article |
| Language: | English |
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Universitas Syiah Kuala, Agriculture Faculty
2015-10-01
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| Series: | Jurnal Teknologi dan Industri Pertanian Indonesia |
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| Online Access: | http://jurnal.unsyiah.ac.id/TIPI/article/view/3278 |