Pengaruh Substitusi Pati Ganyong (Canna Edulis Kerr) Terhadap Mutu Sensoris Tartlet
Jurnal Sains Boga, 2020 This study aims to the effect of canna starch substitutes (Canna Edulis Kerr) with the sensory quality of the tartlets skin senses devouring aspects of color, taste, aroma and texture. This research was carried out in the Pastry dan Bakery Laboratory, Food and Nutrition Program, Faculty of Engineering, State University of Jakarta.
Viona Monty Aprillya +2 more
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Karakteristik Fisik dan Kimia Pati Ganyong dan Gadung Termodifikasi Metode Ikatan Silang [PDF]
, 2015 Penelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia pati ganyong dan gadung sebelum dan setelah dimodifikasi dengan menggunakan metode ikatan silang (cross linking). Penelitian ini terdiri atas dua tahap.
Hamzah, B. (Basuni) +3 more
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KAJIAN PERBANDINGAN TEPUNG SORGUM (Sorghum bicolor) DENGAN TEPUNG GANYONG (Canna edulis) DAN KONSENTRASI IKAN KEMBUNG (Rastrelliger kanagurta L) TERHADAP KARAKTERISTIK NUGGET [PDF]
, 2018 Nugget merupakan produk olahan daging yang mempunyai rasa yang enak dan khas. Penelitian ini memanfaatkan daging ikan kembung, tepung sorgum dan tepung ganyong sebagai bahan baku.
Dea Ayu Ramdiani, 123020058 +1 more
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Caraka Tani: Journal of Sustainable Agriculture, 2008 Research executed in litosol land in Geneng Duwur, Nganti, Jenalas and Peleman Gemolong district, Sragen regency started on April to November 2007. This research used survey method with 25 respondents every village with random sampling.
Suryono Suryono, Sumaryo Sumaryo
doaj +1 more source
PERBANDINGAN TEPUNG SORGUM (Sorgum bicolor L. Moench) DENGAN TEPUNG UMBI GANYONG (Canna edulis) DAN KONSENTRASI GLISEROL MONOSTEARATE TERHADAP MUTU COOKIES NON GLUTEN FORTIFIKASI [PDF]
, 2018 Tujuan penelitian adalah untuk mengetahui bagaimana pengaruh dari tepung sorgum dengan tepung umbi ganyong dan penambahan GMS terhadap mutu cookies yang dihasilkan.
Farida Nurcahyani, 143020385
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Diversity of Tuber Crops and Arbuscular Mycorrhizae Fungi (Amf) Under Community Forest Stand in South Sulawesi [PDF]
, 2015 Implementation of agroforestry system in community forest that incorporate local species Vitex cofassus (bitti), Toona sinensis (suren), Tectona grandis (teak) and Aleurites moluccana (candlenut) with seasonal crops such as tuber crops would create ...
Nursyamsi, N. (Nursyamsi) +1 more
core +5 more sources
Karakterisasi Pati Ganyong (Canna Edulis) Dan Pemanfaatannya Sebagai Bahan Pembuatan Cookies Dan Cendol [PDF]
, 2011 Edible canna is one of local commodities that could be used as source of carbohydrate in the form of starch. However,its characteristics and application are still poorly understood.
Griyaningsih, G. (Griyaningsih) +2 more
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Daya Pembengkakan (Swelling power) Campuran Tepung Ganyong dan Tepung Terigu terhadap Tingkat Pengembangan dan Daya Terima Roti Tawar [PDF]
, 2013 Swelling power is the power of flour to inflate. canna has a good potential for bakery products because it has a high viscosity and gel strength. Organoleptic properties of white bread in canna flour including color, flavor, aroma and texture.
, Dwi Sarbini, S.ST., M.Kes +2 more
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PERTUMBUHAN DAN STRUKTUR ANATOMI DAUN DUA VARIETAS GANYONG (Canna edulis Ker.) PADA KETERSEDIAAN AIR BERBEDA [PDF]
, 2013 The aim of the research is to study the effectof differentwater availability on growth andanatomicalstructure of leaves of two varieties ofcanna(Canna edulisKerr.), whichare verdosvarieties(white varieties) andmoradosvarieties (red varieties).
Dewi, Octaviana Raisa
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Pengaruh Substitusi Pati Ganyong (Canna edulis ker) terhadap Tekstur, Komposisi Proksimat dan Daya Terima pada Pembuatan Dodol [PDF]
, 2016 Dodol is one of Indonesian food made from glutinous rice flour, coconut milk and sugar. Canna strach can be used as a substitute material of glutinous rice flour in making dodol.
, Dwi Sarbini, S.ST., M.Kes +2 more
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