Quality Enhancement in Seaweed Dodol Using Edible Film Carrageenan Packaging
The addition of seaweed raw materials to produce a varied taste of dodol, the texture of dodol is softer and rich in fiber, especially soluble fiber. To maintain the quality of dodol with edible film packaging materials, it can reduce packaging waste, maintain aroma and appearance, and prevent conta...
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Main Authors: | , , |
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Format: | Article PeerReviewed |
Language: | English English English English |
Published: |
2021
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Online Access: | https://repository.unair.ac.id/125728/1/Paper%20_%20Quality%20Enhancement%20in%20Seaweed.pdf https://repository.unair.ac.id/125728/2/Turnitin%20_%20Quality%20Enhancement%20in%20Seaweed%20Dodol%20Using%20Edible%20Film%20Carrageenan%20Packaging-1.pdf https://repository.unair.ac.id/125728/5/Quality.pdf https://repository.unair.ac.id/125728/6/30.%20Quality%20Enhancement%20in%20Seaweed%20Dodol%20Using%20Edible%20Film%20Carrageenan%20Packaging.pdf https://repository.unair.ac.id/125728/ |
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Institution: | Universitas Airlangga |
Language: | English English English English |
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https://repository.unair.ac.id/125728/1/Paper%20_%20Quality%20Enhancement%20in%20Seaweed.pdfhttps://repository.unair.ac.id/125728/2/Turnitin%20_%20Quality%20Enhancement%20in%20Seaweed%20Dodol%20Using%20Edible%20Film%20Carrageenan%20Packaging-1.pdf
https://repository.unair.ac.id/125728/5/Quality.pdf
https://repository.unair.ac.id/125728/6/30.%20Quality%20Enhancement%20in%20Seaweed%20Dodol%20Using%20Edible%20Film%20Carrageenan%20Packaging.pdf
https://repository.unair.ac.id/125728/