Pengaruh Jenis dan Konsentrasi Asam terhadap Cuko Pempek

Pengaruh Jenis dan Konsentrasi Asam terhadap Cuko Pempek

The aim of this study was to explore the effect of the type and acid concentration on cuko pempek. Preparation of cuko pempek used the Randomized Block Design (RBD) factorial, type of acid comprises acetic acid (A1), lactic acid (A2) and lactic acid applicative (A3). Acid concentration of 200 mL (K1...

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Bibliographic Details
Main Authors: Mukhtarudin Muchsiri, Basuni Hamzah, Agus Wijaya, Rindit Pambayun
Format: Article
Language:English
Published: Universitas Gadjah Mada 2017-02-01
Series:Agritech
Subjects:
Acid
capsaicin
cuko pempek
Online Access:https://journal.ugm.ac.id/agritech/article/view/16763

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