PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR) [Addition of Porang Flour in. ANALISIS NILAI TAMBAH DAN STRATEGI PENGEMBANGAN PENGOLAHAN UBI KAYU MENJADI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) (Studi. Pemanfaatan Tepung Umbi Gadung (Dioscorea Hispida Dennst) Dan Tepung Mocaf (Modified Journal article Jurnal Teknologi Kimia dan Industri •
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This study aims to determine the acceptance texture, color, flavour, taste and to know the nutrients of energy and macro nutrients in pempek mocaf.
Skip to main content Skip to main navigation menu Skip to site footer. Abstract Micaf flour is a flour made from cassava root Manihot escluenta which has a lower ash content that is around 0.
Jkrnal is a marked difference to texture and taste and there is no significant difference in color and flavour. Adln perpustakaan universitas airlanggaskripsi pengaruh penyimpanan pakan udang komersial dengan penamb.
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Suggestion for further investigators can examine more about micro nutrient found in pempek made from mocaf flour. The method of nutrient analysis used for the protein test using Kjeldahl, fat using hydrolysis-soxhlet, and carbohydrates using Luff scrhool. It is undeniable that the arabic jurnzl factor is the branch of knowledge that must be considered when interpreting the quranic verses.
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Issn pawignya, harsa and siswanti, siswanti koefisien perpindahan massa pada ekstraksi protein dari biji kecipir dengan pelarut naoh. The population in this study is a population is the sum of all the objects or individuals to be studied, in which the object has certain characteristics, clear and complete setiawan, Vol 11 No 1 Items where division is perpustakaan ugm and year is BMI adolescent anemia blood pressure body image body mass index eating pattern elderly energy intake haemoglobin hemoglobin knowledge length of stay metabolic syndrome nutrient intake nutrition status nutritional status obesity physical activity stunting vitamin C.
The materials used in making pempek are mocaf flour, tapioca flour, anchovy, palm oil, carrot, garlic, salt, and water.
Konsultan analisis statistik skripsi thesis disertasi. KEYWORD BMI adolescent anemia blood pressure body image body mass index eating pattern elderly energy intake haemoglobin hemoglobin knowledge mocf of stay metabolic syndrome nutrient intake nutrition status nutritional status obesity physical activity stunting vitamin C.
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The method ofresearch is pempek in organoleptic test by 40 panelis then pempek most preferred analyzed nutrient energy and macro nutrient.
From this study it can be concluded that F3 treatment contains energy, protein and fat higher than pempek which is often circulated, while carbohydrate is lower than pempek that often circulate.
Mocaf flour in this research as the basic ingredient of making pempek.
Mocaf flour is a jurbal made from cassava root Manihot escluenta which has a lower ash content that is around 0. Pempek is a snack food made from ground corn, tapioca, salt, and water.