Výsledky vyhledávání - "Instant tiwul"

Akademický článek

Karakteristik Tiwul Instan Subtitusi Ubi Jalar Kuning (Ipomoea batatas L.) sebagai Sumber β–Karoten

Autor: Herlina Herlina, Nita Kuswardhani, Ahmad Nafi', Muhammad Syaiful Adzim

Publikováno v: Agritech, Vol 41, Iss 2, Pp 184-194 (2021)

This study aims to examine the effect of percentage substitute of yellow sweet potato (Ipomoea batatas L.) on the physical, chemical and organoleptic characteristics of instant tiwul. It also aims to determine the exact percentage of yellow sweet pot

Externí odkaz: https://doaj.org/article/a854152132de4c18a1268c323c4ff23e

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Karakteristik Tiwul Instan Subtitusi Ubi Jalar Kuning (Ipomoea batatas L.) sebagai Sumber β–Karoten

Autor: Ahmad Nafi, Nita Kuswardhani, Muhammad Syaiful Adzim, Herlina Herlina

Publikováno v: agriTECH; Vol 41, No 2 (2021); 184-194
Agritech, Vol 41, Iss 2, Pp 184-194 (2021)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1906d850cc9c3159da311470f1eda278
https://doi.org/10.22146/agritech.43676

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Analisis Kelayakan Usaha Tiwul Instan Di Kecamatan Bendungan Kabupaten Trenggalek

Autor: Agustia Dwi Pamujiati, Wim Ambawati, Ahmad Haris Hassanudin Slamet

Publikováno v: Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis; Vol 4, No 1 (2020): MARCH; 57-68
Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis; Vol 4, No 1 (2020): MARCH; 57-68

The business prospect of instant tiwul prospects has recently been promising, as different kind of aroma and flavors of the product being developed. One of the areas producing instant tiwul is Trenggalek Regency. The purpose of this research was to a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aeae0fe0d345b42335afbdfc4bf9c7c5
http://ojs.unik-kediri.ac.id/index.php/agrinika/article/view/798

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Karakteristik sifat Fisik Kimia dan Organoleptik Tiwul Instan Protein Tinggi Bersubtitusi Tepung Koro Pedang (Canavalia ensiformis L.)

Autor: Elok Sri Utami, Herlina Herlina, Manik Nur Hidayati, Sulistyani Sulistyani, Nurhayati Nurhayati, Triana Lindriati, Siswoyo Soekarno

Publikováno v: agriTECH; Vol 41, No 4 (2021); 344-353

The purpose of this study was to develop high protein instant tiwul products substituted with jack bean flour, as an alternative solution to support food security. The research method used a single completely randomized design factor, which is the va

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f3de0a652ac7388adcca1b325e22c65
https://doi.org/10.22146/agritech.44573

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