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All Journal Warta IHP (Warta Industri Hasil Pertanian)
Sutrisniati, Dwi
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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(Development of Processing of Breakfast Cereals and Rootcrops) Sutrisniati, Dwi; Junaidi, Lukman
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4155.623 KB) | DOI: 10.32765/warta ihp.v20i1-2.2506

Abstract

A study to find out the best method in processing of breakfast cereal and root crop has been conducted the materials used were flour from cassava ,corn,soybean,sweet potato,tapioca and seasoning .the proximate analysis and organoleptic test was conducted toevaluate the quality and the acceptance of the product.addition of 2%chocolate powder to the formula can improve the taste and flavor of the product.breakfast cereal and root crops accepted by panelist were products which made from mixed of corn flour cassava (10.10);mixed of sory flour ,sweet potato and tapioca(9:9:2),mixed of corn product which was made from mixed of soy flour has a fat and protein content higher than product which was made from mixed of corn flour.
(The Effect of Variety and Soaking Duration on Brine to the Quality of Preserved Salak (Salacca Edulis, Reinw) Sutrisniati, Dwi; -, Sumarsi; Kusdini, Nenden; Sutisna Achyadi, Nana
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5205.049 KB) | DOI: 10.32765/warta ihp.v15i1-2.2460

Abstract

A study to find the best condition in producing preserved salak (snake fruit) has been conduced. The variables used are type of salak and duration of soaking in brine.The result showed that 3 days soaking in 10% brine for Cibodas type gave a good preserved salak. The product was well accepted by the panelists. The analysis on the best preserved salak gave the following result: moisture content 11.99%, sucrose 42.20%, vitamin C 2.18 mg/100 g whiteness 44.50% and firmness 2.15 mm/g.
Co-Authors -, Sumarsi I Gusti Agung Komang Diafari Djuni Hartawan Junaidi, Lukman Kusdini, Nenden