EVALUASI SIFAT-SIFAT FISIK DAN KIMIAWI BEBERAPA JENIS JAGUNG PRODUKSI SUKAMANDI DAN GARUT
Physical and chemical evaluation of fifteen varieties of corn produced in Sukamandi and Garut. Micrometer was used to measure kernel size and shape (dimension). Physical analysis showed that corn planted at high elevation (Garut,. 700 in a.s.1) produce larger kernels, i.e. 9.7 mm lenght and 9.0 mm w...
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[Yogyakarta] : Universitas Gadjah Mada
1989
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| _version_ | 1826031647599886336 |
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| author | Perpustakaan UGM, i-lib |
| author_facet | Perpustakaan UGM, i-lib |
| author_sort | Perpustakaan UGM, i-lib |
| collection | UGM |
| description | Physical and chemical evaluation of fifteen varieties of corn produced in Sukamandi and Garut. Micrometer was used to measure kernel size and shape (dimension). Physical analysis showed that corn planted at high elevation (Garut,. 700 in a.s.1) produce larger kernels, i.e. 9.7 mm lenght and 9.0 mm width, than those produced at lower elevation (Sukamandi, 12 m a.s.l) which their dimensions were only 8.7 mm length and 8.6 mm widlu. The RRS corn width had the largest kernel dimensions i.e. 9.5 mm length and 9.1 mm wide. The amylose and protein contents were 19.2 � 21.3% and 9.0 � 10.3010, respectively.
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| first_indexed | 2024-03-13T18:40:37Z |
| format | Article |
| id | oai:generic.eprints.org:20310 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T18:40:37Z |
| publishDate | 1989 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:203102014-06-18T00:42:04Z https://repository.ugm.ac.id/20310/ EVALUASI SIFAT-SIFAT FISIK DAN KIMIAWI BEBERAPA JENIS JAGUNG PRODUKSI SUKAMANDI DAN GARUT Perpustakaan UGM, i-lib Jurnal i-lib UGM Physical and chemical evaluation of fifteen varieties of corn produced in Sukamandi and Garut. Micrometer was used to measure kernel size and shape (dimension). Physical analysis showed that corn planted at high elevation (Garut,. 700 in a.s.1) produce larger kernels, i.e. 9.7 mm lenght and 9.0 mm width, than those produced at lower elevation (Sukamandi, 12 m a.s.l) which their dimensions were only 8.7 mm length and 8.6 mm widlu. The RRS corn width had the largest kernel dimensions i.e. 9.5 mm length and 9.1 mm wide. The amylose and protein contents were 19.2 � 21.3% and 9.0 � 10.3010, respectively. . [Yogyakarta] : Universitas Gadjah Mada 1989 Article NonPeerReviewed Perpustakaan UGM, i-lib (1989) EVALUASI SIFAT-SIFAT FISIK DAN KIMIAWI BEBERAPA JENIS JAGUNG PRODUKSI SUKAMANDI DAN GARUT. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=3158 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib EVALUASI SIFAT-SIFAT FISIK DAN KIMIAWI BEBERAPA JENIS JAGUNG PRODUKSI SUKAMANDI DAN GARUT |
| title | EVALUASI SIFAT-SIFAT FISIK DAN KIMIAWI BEBERAPA JENIS JAGUNG PRODUKSI SUKAMANDI DAN GARUT |
| title_full | EVALUASI SIFAT-SIFAT FISIK DAN KIMIAWI BEBERAPA JENIS JAGUNG PRODUKSI SUKAMANDI DAN GARUT |
| title_fullStr | EVALUASI SIFAT-SIFAT FISIK DAN KIMIAWI BEBERAPA JENIS JAGUNG PRODUKSI SUKAMANDI DAN GARUT |
| title_full_unstemmed | EVALUASI SIFAT-SIFAT FISIK DAN KIMIAWI BEBERAPA JENIS JAGUNG PRODUKSI SUKAMANDI DAN GARUT |
| title_short | EVALUASI SIFAT-SIFAT FISIK DAN KIMIAWI BEBERAPA JENIS JAGUNG PRODUKSI SUKAMANDI DAN GARUT |
| title_sort | evaluasi sifat sifat fisik dan kimiawi beberapa jenis jagung produksi sukamandi dan garut |
| topic | Jurnal i-lib UGM |
| work_keys_str_mv | AT perpustakaanugmilib evaluasisifatsifatfisikdankimiawibeberapajenisjagungproduksisukamandidangarut |