PENGGUNAAN TEPUNG KULIT SINGKONG PADA PEMBUATAN COOKIES
High production of cassava in Indonesia which reached 23,7 million tons in 2012 have an impact on the availability of waste in the form of a cassava peels. Utilization of cassava peels is still limited because it contains high cyanide. Any processing of cassava peel become cassava peel flour as a ra...
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| Format: | Theses and Dissertations NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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| Online Access: | https://repository.ugm.ac.id/127557/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67818 |
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id-ugm-repo.1275572016-03-04T07:56:53Z https://repository.ugm.ac.id/127557/ PENGGUNAAN TEPUNG KULIT SINGKONG PADA PEMBUATAN COOKIES , HENING FAJAR C , Prof. Dr. Ir. Sri Anggrahini, MS ETD High production of cassava in Indonesia which reached 23,7 million tons in 2012 have an impact on the availability of waste in the form of a cassava peels. Utilization of cassava peels is still limited because it contains high cyanide. Any processing of cassava peel become cassava peel flour as a raw material for making cookies is expected to maximize the utilization of cassava peel. The aim of this research is to know the influence of blanching time for decreasing HCN levels of cassava peel [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , HENING FAJAR C and , Prof. Dr. Ir. Sri Anggrahini, MS (2014) PENGGUNAAN TEPUNG KULIT SINGKONG PADA PEMBUATAN COOKIES. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67818 |
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| building |
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Indonesia |
| collection |
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| topic |
ETD |
| spellingShingle |
ETD , HENING FAJAR C , Prof. Dr. Ir. Sri Anggrahini, MS PENGGUNAAN TEPUNG KULIT SINGKONG PADA PEMBUATAN COOKIES |
| description |
High production of cassava in Indonesia which reached 23,7 million tons
in 2012 have an impact on the availability of waste in the form of a cassava peels.
Utilization of cassava peels is still limited because it contains high cyanide. Any
processing of cassava peel become cassava peel flour as a raw material for making
cookies is expected to maximize the utilization of cassava peel. The aim of this
research is to know the influence of blanching time for decreasing HCN levels of
cassava peel |
| format |
Theses and Dissertations NonPeerReviewed |
| author |
, HENING FAJAR C , Prof. Dr. Ir. Sri Anggrahini, MS |
| author_facet |
, HENING FAJAR C , Prof. Dr. Ir. Sri Anggrahini, MS |
| author_sort |
, HENING FAJAR C |
| title |
PENGGUNAAN TEPUNG KULIT SINGKONG PADA
PEMBUATAN COOKIES |
| title_short |
PENGGUNAAN TEPUNG KULIT SINGKONG PADA
PEMBUATAN COOKIES |
| title_full |
PENGGUNAAN TEPUNG KULIT SINGKONG PADA
PEMBUATAN COOKIES |
| title_fullStr |
PENGGUNAAN TEPUNG KULIT SINGKONG PADA
PEMBUATAN COOKIES |
| title_full_unstemmed |
PENGGUNAAN TEPUNG KULIT SINGKONG PADA
PEMBUATAN COOKIES |
| title_sort |
penggunaan tepung kulit singkong pada
pembuatan cookies |
| publisher |
[Yogyakarta] : Universitas Gadjah Mada |
| publishDate |
2014 |
| url |
https://repository.ugm.ac.id/127557/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67818 |
| _version_ |
1681232637198336000 |