Studi Pembuatan Cincau Hitam Instant

ABSTRAK Instant black jelly or cincau were made by boiling dried "`janggelan" plant in water with the addition of "qi" ashes. After filtration, the liquid was then dried. To make cincau gel from it, the powder were mixed with cassava starch and hot water. The gel was form after c...

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Bibliographic Details
Main Author:	Perpustakaan UGM, i-lib
Format:	Article NonPeerReviewed
Published:	[Yogyakarta] : Universitas Gadjah Mada 1998
Subjects:	Jurnal i-lib UGM
Online Access:	https://repository.ugm.ac.id/18312/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1093
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Institution:	Universitas Gadjah Mada

id	id-ugm-repo.18312
record_format	dspace
spelling	id-ugm-repo.183122014-06-18T00:37:31Z https://repository.ugm.ac.id/18312/ Studi Pembuatan Cincau Hitam Instant Perpustakaan UGM, i-lib Jurnal i-lib UGM ABSTRAK Instant black jelly or cincau were made by boiling dried "`janggelan" plant in water with the addition of "qi" ashes. After filtration, the liquid was then dried. To make cincau gel from it, the powder were mixed with cassava starch and hot water. The gel was form after cooling the mixture. Instant black cincau were made by mixing 2,7 g cassava starch (either modified or non-modified) and different weight of cincau powder i.e. 0.78, 1.0, and 1.5 g. The properties of gels formed were observed. The best gel was produced from 1.0 g cincau powder and 2.7 g non-modified cassava starch mixed in 100 ml water. [Yogyakarta] : Universitas Gadjah Mada 1998 Article NonPeerReviewed Perpustakaan UGM, i-lib (1998) Studi Pembuatan Cincau Hitam Instant. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1093
institution	Universitas Gadjah Mada
building	UGM Library
country	Indonesia
collection	Repository Civitas UGM
topic	Jurnal i-lib UGM
spellingShingle	Jurnal i-lib UGM Perpustakaan UGM, i-lib Studi Pembuatan Cincau Hitam Instant
description	ABSTRAK Instant black jelly or cincau were made by boiling dried "`janggelan" plant in water with the addition of "qi" ashes. After filtration, the liquid was then dried. To make cincau gel from it, the powder were mixed with cassava starch and hot water. The gel was form after cooling the mixture. Instant black cincau were made by mixing 2,7 g cassava starch (either modified or non-modified) and different weight of cincau powder i.e. 0.78, 1.0, and 1.5 g. The properties of gels formed were observed. The best gel was produced from 1.0 g cincau powder and 2.7 g non-modified cassava starch mixed in 100 ml water.
format	Article NonPeerReviewed
author	Perpustakaan UGM, i-lib
author_facet	Perpustakaan UGM, i-lib
author_sort	Perpustakaan UGM, i-lib
title	Studi Pembuatan Cincau Hitam Instant
title_short	Studi Pembuatan Cincau Hitam Instant
title_full	Studi Pembuatan Cincau Hitam Instant
title_fullStr	Studi Pembuatan Cincau Hitam Instant
title_full_unstemmed	Studi Pembuatan Cincau Hitam Instant
title_sort	studi pembuatan cincau hitam instant
publisher	[Yogyakarta] : Universitas Gadjah Mada
publishDate	1998
url	https://repository.ugm.ac.id/18312/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1093
_version_	1681217246024695808

Studi Pembuatan Cincau Hitam Instant

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