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PERBEDAAN PENGGUNAAN UBI JALAR UNGU (Ipomoea batatas poiret) DENGAN TEPUNG TAPIOKA SEBAGAI FILLER TERHADAP SIFAT FISIK DAN AKSEPTABILITAS BAKSO AYAM

Tersimpan di:
Main Author: Hermawan, Hendra
Format: bachelorthesis doc-type application/pdf Bachelors
Bahasa: ind
Terbitan: , 2013
Online Access: http://repository.unpad.ac.id/frontdoor/index/index/docId/127746
http://repository.unpad.ac.id/files/127746/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090178_1_7689.pdf
http://repository.unpad.ac.id/files/127746/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090178_a_7697.pdf
http://repository.unpad.ac.id/files/127746/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090178_l_7130.pdf
http://repository.unpad.ac.id/files/127746/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090178_c_8978.pdf
http://repository.unpad.ac.id/files/127746/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090178_d_5706.pdf
http://repository.unpad.ac.id/files/127746/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090178_k_1916.pdf
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Internet

http://repository.unpad.ac.id/frontdoor/index/index/docId/127746
http://repository.unpad.ac.id/files/127746/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090178_1_7689.pdf
http://repository.unpad.ac.id/files/127746/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090178_a_7697.pdf
http://repository.unpad.ac.id/files/127746/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090178_l_7130.pdf
http://repository.unpad.ac.id/files/127746/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090178_c_8978.pdf
http://repository.unpad.ac.id/files/127746/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090178_d_5706.pdf
http://repository.unpad.ac.id/files/127746/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090178_k_1916.pdf

Lokasi

Koleksi Repository Institusi Universitas Padjadjaran - Skripsi
Gedung Repository Institusi Universitas Padjadjaran
Institusi Universitas Padjadjaran
Kota SUMEDANG
Provinsi JAWA BARAT
Kontak Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini.

Lihat Juga

  • PERBANDINGAN PENGGUNAAN UBI JALAR UNGU (Ipomoea batatas Poiret) DAN TEPUNG TAPIOKA TERHADAP SIFAT KIMIA BAKSO AYAM
    oleh: Setyani, Feira Aisyah
    Terbitan: (2014)
  • PENGARUH PENGGUNAAN TEPUNG UBI JALAR UNGU (Ipomoea batatas Poiret) DAN TEPUNG GANDUM (Triticum durum Desf) DENGAN 3 JENIS LEMAK TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK PADA PUFF PASTRY
    oleh: Masthura, Ayu Herti
    Terbitan: (2015)
  • Karakteristik kimia, fisik dan inderawi tepung ubi jalar ungu (ipomoea batatas poiret) dan produk
    oleh: NINDYARANI, Ade Krisna
    Terbitan: (2011)
  • Substitusi Tepung Tapioka Dengan Tepung Ubi Jalar Ungu (Ipomoea Batatas Blackie) Terhadap Sifat Fisiko-Kimia Dan Mutu Organoleptik Bakso Broiler
    oleh: Ningrum, DytaLybria
    Terbitan: (2017)
  • Karakteristik Kimia, Fisik dan Inderawi Tepung Ubi Jalar Ungu (Ipomoea Batatas Poiret) Dan Produk Olahannya
    oleh: Nindyarani, Ade Krisna, et al.
    Terbitan: (2012)

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