Results 131 to 140 of about 5,664 (148)
Some of the next articles are maybe not open access.
Jurnal Sains dan Teknologi Pangan, 2019
ABSTRACTThe purpose of this study was to determine the effect of carrageenan concentration on the nutritionalvalue of pineapple jelly candy. This study used a Completely Randomized Design (CRD). Five formulations inthe study were K0 (carrageenan of 0.0%), K1 (carrageenan of 0.2%) K2 (carrageenan of 0.4%) K3(carrageenan of 0.6%), and K4 (Carrageenan of ...
openaire +1 more source
ABSTRACTThe purpose of this study was to determine the effect of carrageenan concentration on the nutritionalvalue of pineapple jelly candy. This study used a Completely Randomized Design (CRD). Five formulations inthe study were K0 (carrageenan of 0.0%), K1 (carrageenan of 0.2%) K2 (carrageenan of 0.4%) K3(carrageenan of 0.6%), and K4 (Carrageenan of ...
openaire +1 more source
PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK LEMANG KETAN SETELAH PENYIMPANAN SATU MINGGU [PDF]
, 2013 Tujuan penelitian ini adalah mengetahui pengaruh penambahan karagenan terhadap karakteristik lemang ketan setelah penyimpanan satu minggu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga ulangan. Pelakuan yang digunakan adalah penambahan karagenan A (0% Karagenan),B (2,5% Karagenan),C (5,0% Karagenan),D (7,5 ...
openaire