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The Ivory Coconut (C. Nucifera var eburnea) Pulp Utilization in Ice Cream

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Industria: Jurnal Teknologi dan Manajemen Agroindustri (2017) 6(1) 22-30
DOI: 10.21776/ub.industria.2017.006.01.4
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Abstract

Penelitian ini bertujuan untuk menentukan proporsi bubur kelapa gading dan santan kelapa terbaik, sehingga didapatkan karakteristik fisik, kimia, dan organoleptik es krim berkualitas, serta meningkatkan nilai ekonomi kelapa gading agar menjadi komoditas komersial. Bubur …

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APA

Gadizza Perdani, C., Wijana, S., & Nurmaysta Sari, F. (2017). The Ivory Coconut (C. Nucifera var eburnea) Pulp Utilization in Ice Cream. Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 6(1), 22–30. https://doi.org/10.21776/ub.industria.2017.006.01.4

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