Affandi, Arief Rakhman and Ferdiansyah, M. Khoiron Karakterisasi Sifat Fisiko-Kimia dan Organoleptik Produk Cookies Tersubstitusi Tepung Suweg. JURNAL PANGAN DAN GIZI.
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Abstract
The adding of stabilizer substance into the formula will make some effect on physicochemical characteristic of suweg’s substitute cookies. The aims of this research was to know the influence of suweg’s flour that used as substitute for the wheat four in cookies production and the effect of using different stabilizer substance on physicochemical and organoleptic characteristic of cookies. The experiment design of this research was using completely randomized design with 2 variable combinations, kind of stabilizer Keywords : cookies, suweg, substitution, characteristic
| Item Type: | Article |
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| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Teknik dan Informatika > Teknologi Pangan Fakultas Teknik dan Informatika > Teknologi Pangan |
| Depositing User: | Unnamed user with email [email protected] |
| Date Deposited: | 05 Dec 2017 07:08 |
| Last Modified: | 05 Dec 2017 07:08 |
| URI: | http://eprints.upgris.ac.id/id/eprint/168 |
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