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Menampilkan 1–2 dari 2 artikel
Characteristics of the physicochemical properties of purple sweet potato flour (Ipomea batatas L.) with temperature variations in drying cabinet dryer
Kholidah, Siti Nur
; Wadli
; Purwanti, Yunika
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
Purple sweet potatoes are highly prevalent in Indonesia and possess numerous advantageous qualities. However, the susceptibility of fresh purple sweet potatoes to damage during storage necessitates the implementation of a drying or sieging process. The objective of this study is to investigate the impact of fluctuations in drying temperature on the physicochemical properties of purple sweet potato flour (Ipomea batatas L.). The research methodology employed in this study utilises a complete rand...
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Brebes Sheep Skin That is Hydrolyzed With Excess Acid Solution (CH3COOH) and Sitrate Acid (C6H8O7) Became Gelatin
Bantara Journal of Animal Science
Vol 1
, No 2
(2019)
Local resources from Brebes Regency that have not been maximized properly are sheep skin. Brebes sheep skin can be converted into gelatin. This study aims to determine the quality of the yield and gelatin protein of sheep skin hydrolyzed using weak acids. The main ingredient of this research is sheep skin from Brebes Regency, which is 1-2 years old. The research method uses a completely randomized design (CRD) 2 x 3 factorial pattern where the first factor is the soaking material (CH3COOH 2% v /...
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