Formulasi Pembuatan Kerupuk Karak Dengan Penambahan Sodium Tripolyphosphate (Stpp)
Background: Crackers karak is a dry product made from rice and Bleng or borax. Borax including hazardous and prohibited for use in the manufacture of food, so as to replace the use of STPP allowed borax and safer. STPP (Sodium Tripolyphosphate) is a food additive in the manufacture of crackers karak...
Saved in:
Main Authors: | ASTIKA, MONA (Author), , Fitriana Mustikaningrum, S.Gz, M.Sc (Author), , Eni Purwani, S.Si., M.Si (Author) |
---|---|
Format: | Book |
Published: |
2015.
|
Subjects: | |
Online Access: | Connect to this object online |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Pengaruh Penambahan Tepung Tapioka Sebagai Pengganti Bleng (Boraks) dalam Pembuatan Kerupuk Terhadap Tingkat Pengembangan dan Daya Terima Kerupuk Karak
by: Ul Lathifah, Nisa, et al.
Published: (2015) -
Pengaruh Bahan Baku Terhadap Kualitas Produk Krupuk Karak Di Industri Rumah Tangga Desa Denggungan Banyudono Boyolali
by: Indarwati, Ratna Bayu, et al.
Published: (2013) -
Pengaruh Penambahan Tepung Ampas Tahu Terhadap Kadar Protein Dan Daya Terima Kerupuk
by: FATMAWATI, SUCI MEI KIKI
Published: (2012) -
Pengaruh Subsitusi Tepung Tulang Ikan lele (clarias sp.) Terhadap Kadar Kalsium, Daya Kembang, dan Daya Terima Kerupuk
by: Mayatri Dewi, Diah, et al.
Published: (2014) -
Uji Kandungan Protein Pada Kerupuk Ketan Dengan Penambahan Tepung Keong Mas Dan Tepung Kerang Dara ( Anadara Granosa )
by: PAMILIANTI, PASCA YUNI, et al.
Published: (2014)