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KARAKTERISTIK BISKUIT DARI TEPUNG KORO KRATOK (Phaseolus lunatus L.) TERMODIFIKASI DAN MOCAF (MODIFIED CASSAVA FLOUR)

  • et al.
Jurnal Pangan dan Agroindustri (2020) 8(1) 36-46
DOI: 10.21776/ub.jpa.2020.008.01.5
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Abstract

Tujuan penelitian ini untuk mengetahui karakteristik fisikokimia dan organoleptik biskuit terbaik yang disukai panelis. Penelitian ini menggunakan rancangan acak lengkap (RAL) 6 perlakuan yaitu rasio tepung terigu, MOCAF dan tepung koro kratok termodifikasi P0 …

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CITATION STYLE

APA

Prasetya, B. O., Diniyah, N., & Fauziah, R. R. (2020). KARAKTERISTIK BISKUIT DARI TEPUNG KORO KRATOK (Phaseolus lunatus L.) TERMODIFIKASI DAN MOCAF (MODIFIED CASSAVA FLOUR). Jurnal Pangan Dan Agroindustri, 8(1), 36–46. https://doi.org/10.21776/ub.jpa.2020.008.01.5

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