KARAKTERISTIK SIFAT FISIKO-KIMIA DAN THERMAL SERTA PENERIMA ORGANOLEPTIK KUE SAGON BERBASIS TEPUNG PISANG

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dc.contributorPusbang TTG LIPIen-US
dc.creatorSarifudin, Achmat
dc.creatorEkafitri, Riyanti
dc.date2015-06-01
dc.descriptionphysical, chemical and thermal properties of the sagon cake as weparameter are physical properties including degree of whiteness and its sensory acceptability parameters. The design experimentriplicate measurements for each observation parameters. The obtcoconut grated 1:  2 were most favored by respondents.en-US
dc.formatapplication/pdf
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/3422
dc.identifier10.21082/jpasca.v12n1.2015.27-34
dc.languageeng
dc.publisherBalai Besar Penelitian dan Pengembangan Pascapanen Pertanianen-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/3422/2902
dc.rightsCopyright (c) 2016 Jurnal Pascapanen Pertanianen-US
dc.rightshttp://creativecommons.org/licenses/by-sa/4.0en-US
dc.sourceJurnal Penelitian Pascapanen Pertanian; Vol 12, No 1 (2015): Jurnal Penelitian Pascapanen Pertanian; 27-34en-US
dc.source2541-4054
dc.source0216-1192
dc.subjectsagon cake, banana flour, coconut grated, physicochemical properties, thermal properties, sensory evaluationen-US
dc.titleKARAKTERISTIK SIFAT FISIKO-KIMIA DAN THERMAL SERTA PENERIMA ORGANOLEPTIK KUE SAGON BERBASIS TEPUNG PISANGen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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