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PHYSICOCHEMICAL, MECHANICAL, AND SENSORY CHARACTERISTICS OF EDIBLE PALM STARCH BUTYRATE PHOSPHATE FILMS AT DIFFERENT CONCENTRATIONS
Rahim, Abdul
; Nurmi
; If'all
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 3
(2025)
This study objectives to obtain the concentration of phosphorylated butyrylated arenga starches (PBAS) at different concentrations in the manufacture of edible films based on the physicochemical, mechanical and sensory characteristics of the edible film produced. The research was conducted at the Agroindustry Laboratory, Faculty of Agriculture, Tadulako University, Palu. The study design used a completely randomized design (CRD) and a randomized block design (RBD). CRD was used to determine the...
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KADAR PROTEIN, KADAR LEMAK, KADAR AIR, DAN TOTAL MIKROBA BAKSO DAGING SAPI YANG DIOLAH DENGAN PENGENYAL TEPUNG KELADI, TEPUNG TAPIOKA DAN ASAP CAIR TEMPURUNG KELAPA
Mediagro: journal of agricultural sciences
Vol 19
, No 2
(2023)
The lifestyle and eating patterns of the community make residents more demanding for instant food products and guaranteed food safety for consumption. One of the foodstuffs that are in great demand by the public is beef meatballs. The process of making meatballs generally uses ingredients a tapioca starch thickener that can create meatballs with the characteristics of taste, chewy, compact, and juicy that are favored by consumer .In addition to the use of tapioca flour as a meatball thickener, i...
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