SIFAT FUNGSIONAL ISOLAT PROTEIN ‘BLONDO’ (COCONUT PRESSCAKE) DARI PRODUK SAMPING PEMISAHAN VCO (VIRGIN COCONUT OIL) DENGAN BERBAGAI METODE
Coconut presscake is a byproduct of processing VCO which has a relatively high protein content of 24.22%. Coconut presscake protein not fully utilized. Coconut presscake protein have functional properties that can affect the characteristics of food products. This study aims to determine the separati...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2015-11-01
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| Series: | Agritech |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/9328 |