FORMULASI TEPUNG PENYALUT BERBASIS TEPUNG JAGUNG DAN PENENTUAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS [Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach]

FORMULASI TEPUNG PENYALUT BERBASIS TEPUNG JAGUNG DAN PENENTUAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS [Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach]

The objectives of this study were to obtain the best formula for corn flour-based batter and to predict its shelf life using critical moisture approach. According to a hedonic test, the best batter formula was composed of 60% corn flour, 12.5% rice flour, 12.5% tapioca starch, and 15% glutinous ric...

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Bibliographic Details
Main Authors: Sugiyono1)*, Fransisca1), Aton Yulianto2)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2010-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
corn flour
batter
shelf life
critical moisture
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/3404

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/3404

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