PENGARUH PENAMBAHAN Na2S2O5 DAN ASAM LAKTAT SERTA LAMA PENGADUKAN PARUTAN SINGKONG TERHADAP BAKING EXPANSION TEPUNG YANG DIHASILKAN

PENGARUH PENAMBAHAN Na2S2O5 DAN ASAM LAKTAT SERTA LAMA PENGADUKAN PARUTAN SINGKONG TERHADAP BAKING EXPANSION TEPUNG YANG DIHASILKAN

Cassava (Manihot esculeta Crantz) is one of carbohydrate source that cheap and many cultivation in Indonesia. Cassava processing to flour is one way to make the application more easy. Cassava flour has lower of expansion so needs any modification. The modification in this research are mixing in lact...

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Main Authors: , THESA PASKARINA DAMAYANTI, , Prof. Dr. Ir. Haryadi, M. App. Sc.
Format: Theses and Dissertations NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2013
Subjects:
ETD
Online Access:https://repository.ugm.ac.id/123128/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=63239
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spelling id-ugm-repo.1231282016-03-04T08:43:50Z https://repository.ugm.ac.id/123128/ PENGARUH PENAMBAHAN Na2S2O5 DAN ASAM LAKTAT SERTA LAMA PENGADUKAN PARUTAN SINGKONG TERHADAP BAKING EXPANSION TEPUNG YANG DIHASILKAN , THESA PASKARINA DAMAYANTI , Prof. Dr. Ir. Haryadi, M. App. Sc. ETD Cassava (Manihot esculeta Crantz) is one of carbohydrate source that cheap and many cultivation in Indonesia. Cassava processing to flour is one way to make the application more easy. Cassava flour has lower of expansion so needs any modification. The modification in this research are mixing in lactic acid 3% (w/w) and oxidation using sodium metabisulphite or sodium bisulphite. The aim of this research is to know the effect of mixing duration in lactic acid 3% (w/w) that are 30, 45, 60, 75 and 90 minutes also the concentration of sodium metabisulphite (0,3 [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , THESA PASKARINA DAMAYANTI and , Prof. Dr. Ir. Haryadi, M. App. Sc. (2013) PENGARUH PENAMBAHAN Na2S2O5 DAN ASAM LAKTAT SERTA LAMA PENGADUKAN PARUTAN SINGKONG TERHADAP BAKING EXPANSION TEPUNG YANG DIHASILKAN. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=63239
institution Universitas Gadjah Mada
building UGM Library
country Indonesia
collection Repository Civitas UGM
topic ETD
spellingShingle ETD
, THESA PASKARINA DAMAYANTI
, Prof. Dr. Ir. Haryadi, M. App. Sc.
PENGARUH PENAMBAHAN Na2S2O5 DAN ASAM LAKTAT SERTA LAMA PENGADUKAN PARUTAN SINGKONG TERHADAP BAKING EXPANSION TEPUNG YANG DIHASILKAN
description Cassava (Manihot esculeta Crantz) is one of carbohydrate source that cheap and many cultivation in Indonesia. Cassava processing to flour is one way to make the application more easy. Cassava flour has lower of expansion so needs any modification. The modification in this research are mixing in lactic acid 3% (w/w) and oxidation using sodium metabisulphite or sodium bisulphite. The aim of this research is to know the effect of mixing duration in lactic acid 3% (w/w) that are 30, 45, 60, 75 and 90 minutes also the concentration of sodium metabisulphite (0,3
format Theses and Dissertations
NonPeerReviewed
author , THESA PASKARINA DAMAYANTI
, Prof. Dr. Ir. Haryadi, M. App. Sc.
author_facet , THESA PASKARINA DAMAYANTI
, Prof. Dr. Ir. Haryadi, M. App. Sc.
author_sort , THESA PASKARINA DAMAYANTI
title PENGARUH PENAMBAHAN Na2S2O5 DAN ASAM LAKTAT SERTA LAMA PENGADUKAN PARUTAN SINGKONG TERHADAP BAKING EXPANSION TEPUNG YANG DIHASILKAN
title_short PENGARUH PENAMBAHAN Na2S2O5 DAN ASAM LAKTAT SERTA LAMA PENGADUKAN PARUTAN SINGKONG TERHADAP BAKING EXPANSION TEPUNG YANG DIHASILKAN
title_full PENGARUH PENAMBAHAN Na2S2O5 DAN ASAM LAKTAT SERTA LAMA PENGADUKAN PARUTAN SINGKONG TERHADAP BAKING EXPANSION TEPUNG YANG DIHASILKAN
title_fullStr PENGARUH PENAMBAHAN Na2S2O5 DAN ASAM LAKTAT SERTA LAMA PENGADUKAN PARUTAN SINGKONG TERHADAP BAKING EXPANSION TEPUNG YANG DIHASILKAN
title_full_unstemmed PENGARUH PENAMBAHAN Na2S2O5 DAN ASAM LAKTAT SERTA LAMA PENGADUKAN PARUTAN SINGKONG TERHADAP BAKING EXPANSION TEPUNG YANG DIHASILKAN
title_sort pengaruh penambahan na2s2o5 dan asam laktat serta lama pengadukan parutan singkong terhadap baking expansion tepung yang dihasilkan
publisher [Yogyakarta] : Universitas Gadjah Mada
publishDate 2013
url https://repository.ugm.ac.id/123128/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=63239
_version_ 1681231832912232448

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