Pengaruh Rasio Bungkil Kedelai Dan Kacang Gude Terhadap Karakteristik Produk Tahu
ABSTRACT Soybean oil cake and pigeonpea were the alternatives vegetable protein sources besides soybean. Their high protein content has not been considered yet in the food processing technology especially for tofu product. This study evaluated ratio of soybean oil cake to pigeonpea used in tofu proc...
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| Format: | Article |
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[Yogyakarta] : Universitas Gadjah Mada
1998
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| _version_ | 1826031935404638208 |
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| author | Perpustakaan UGM, i-lib |
| author_facet | Perpustakaan UGM, i-lib |
| author_sort | Perpustakaan UGM, i-lib |
| collection | UGM |
| description | ABSTRACT
Soybean oil cake and pigeonpea were the alternatives vegetable protein sources besides soybean. Their high protein content has not been considered yet in the food processing technology especially for tofu product. This study evaluated ratio of soybean oil cake to pigeonpea used in tofu processing, tofu characteristics and recovery, anti nutrition content and organoleptics characteristics of tofu. Ratio of soybean oil cake to pigeonpea used in this study were 100:0 |
| first_indexed | 2024-03-13T18:45:30Z |
| format | Article |
| id | oai:generic.eprints.org:21788 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T18:45:30Z |
| publishDate | 1998 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:217882014-06-18T00:37:20Z https://repository.ugm.ac.id/21788/ Pengaruh Rasio Bungkil Kedelai Dan Kacang Gude Terhadap Karakteristik Produk Tahu Perpustakaan UGM, i-lib Jurnal i-lib UGM ABSTRACT Soybean oil cake and pigeonpea were the alternatives vegetable protein sources besides soybean. Their high protein content has not been considered yet in the food processing technology especially for tofu product. This study evaluated ratio of soybean oil cake to pigeonpea used in tofu processing, tofu characteristics and recovery, anti nutrition content and organoleptics characteristics of tofu. Ratio of soybean oil cake to pigeonpea used in this study were 100:0 [Yogyakarta] : Universitas Gadjah Mada 1998 Article NonPeerReviewed Perpustakaan UGM, i-lib (1998) Pengaruh Rasio Bungkil Kedelai Dan Kacang Gude Terhadap Karakteristik Produk Tahu. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=4664 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib Pengaruh Rasio Bungkil Kedelai Dan Kacang Gude Terhadap Karakteristik Produk Tahu |
| title | Pengaruh Rasio Bungkil Kedelai Dan Kacang Gude Terhadap Karakteristik Produk Tahu |
| title_full | Pengaruh Rasio Bungkil Kedelai Dan Kacang Gude Terhadap Karakteristik Produk Tahu |
| title_fullStr | Pengaruh Rasio Bungkil Kedelai Dan Kacang Gude Terhadap Karakteristik Produk Tahu |
| title_full_unstemmed | Pengaruh Rasio Bungkil Kedelai Dan Kacang Gude Terhadap Karakteristik Produk Tahu |
| title_short | Pengaruh Rasio Bungkil Kedelai Dan Kacang Gude Terhadap Karakteristik Produk Tahu |
| title_sort | pengaruh rasio bungkil kedelai dan kacang gude terhadap karakteristik produk tahu |
| topic | Jurnal i-lib UGM |
| work_keys_str_mv | AT perpustakaanugmilib pengaruhrasiobungkilkedelaidankacanggudeterhadapkarakteristikproduktahu |