PENGOLAHAN BAHAN MAKANAN CAMPURAN (BMC) SEBAGAI PENGISI MAKANAN JAJANAN UNTUK ANAK SEKOLAH DASAR
ABSTRAC Three formules of composite flour were prepared in this research, comprising : 1 fermented taro-corn-soybean, II. fermented taro-corn-germinated soybean, and III. fermented taro-corn-soybean cake. The formules were used as titter for traditional snack food processing. The products were evalu...
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[Yogyakarta] : Universitas Gadjah Mada
1999
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| _version_ | 1826031914553704448 |
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| author | Perpustakaan UGM, i-lib |
| author_facet | Perpustakaan UGM, i-lib |
| author_sort | Perpustakaan UGM, i-lib |
| collection | UGM |
| description | ABSTRAC
Three formules of composite flour were prepared in this research, comprising : 1 fermented taro-corn-soybean, II. fermented taro-corn-germinated soybean, and III. fermented taro-corn-soybean cake. The formules were used as titter for traditional snack food processing. The products were evaluated for their chemical and sensory properties. Result showed that formula I, II, HI contained 26.8, 16.2, 19.8% of protein, 442, 403, 377 ca1/100 g of energy and 17.4, 8.4, 10.9 of NDpE%, respectiveley. Organoleptik test showed that all traditional snack food were acceptable. Consumption of 100 g of snack food contribuded 22.9-41.8% of protein and 19.3 - 22.3% of energy needed by children of 6 - 12 years old, respectively |
| first_indexed | 2024-03-05T23:00:47Z |
| format | Article |
| id | oai:generic.eprints.org:21680 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-05T23:00:47Z |
| publishDate | 1999 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:216802014-06-18T00:35:34Z https://repository.ugm.ac.id/21680/ PENGOLAHAN BAHAN MAKANAN CAMPURAN (BMC) SEBAGAI PENGISI MAKANAN JAJANAN UNTUK ANAK SEKOLAH DASAR Perpustakaan UGM, i-lib Jurnal i-lib UGM ABSTRAC Three formules of composite flour were prepared in this research, comprising : 1 fermented taro-corn-soybean, II. fermented taro-corn-germinated soybean, and III. fermented taro-corn-soybean cake. The formules were used as titter for traditional snack food processing. The products were evaluated for their chemical and sensory properties. Result showed that formula I, II, HI contained 26.8, 16.2, 19.8% of protein, 442, 403, 377 ca1/100 g of energy and 17.4, 8.4, 10.9 of NDpE%, respectiveley. Organoleptik test showed that all traditional snack food were acceptable. Consumption of 100 g of snack food contribuded 22.9-41.8% of protein and 19.3 - 22.3% of energy needed by children of 6 - 12 years old, respectively [Yogyakarta] : Universitas Gadjah Mada 1999 Article NonPeerReviewed Perpustakaan UGM, i-lib (1999) PENGOLAHAN BAHAN MAKANAN CAMPURAN (BMC) SEBAGAI PENGISI MAKANAN JAJANAN UNTUK ANAK SEKOLAH DASAR. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=4551 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib PENGOLAHAN BAHAN MAKANAN CAMPURAN (BMC) SEBAGAI PENGISI MAKANAN JAJANAN UNTUK ANAK SEKOLAH DASAR |
| title | PENGOLAHAN BAHAN MAKANAN CAMPURAN (BMC) SEBAGAI PENGISI MAKANAN JAJANAN UNTUK ANAK SEKOLAH DASAR |
| title_full | PENGOLAHAN BAHAN MAKANAN CAMPURAN (BMC) SEBAGAI PENGISI MAKANAN JAJANAN UNTUK ANAK SEKOLAH DASAR |
| title_fullStr | PENGOLAHAN BAHAN MAKANAN CAMPURAN (BMC) SEBAGAI PENGISI MAKANAN JAJANAN UNTUK ANAK SEKOLAH DASAR |
| title_full_unstemmed | PENGOLAHAN BAHAN MAKANAN CAMPURAN (BMC) SEBAGAI PENGISI MAKANAN JAJANAN UNTUK ANAK SEKOLAH DASAR |
| title_short | PENGOLAHAN BAHAN MAKANAN CAMPURAN (BMC) SEBAGAI PENGISI MAKANAN JAJANAN UNTUK ANAK SEKOLAH DASAR |
| title_sort | pengolahan bahan makanan campuran bmc sebagai pengisi makanan jajanan untuk anak sekolah dasar |
| topic | Jurnal i-lib UGM |
| work_keys_str_mv | AT perpustakaanugmilib pengolahanbahanmakanancampuranbmcsebagaipengisimakananjajananuntukanaksekolahdasar |