PENGARUH RASIO TEPUNG PISANG RAJA NANGKA (Musa paradica) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK SNACK BAR

PENGARUH RASIO TEPUNG PISANG RAJA NANGKA (Musa paradica) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK SNACK BAR

The Effect of Ratio of Banana Flour (Musa paradica) and Red Bean Flour (Phaseolus vulgaris L.) on Chemical and Organoleptic Properties of Snack Bars. This research aims to analyze the chemical properties (protein, calcium, iron) and organoleptic properties, which are consisting of hedonic quality (t...

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Bibliographic Details
Main Authors: Ovi Nur Fita Sari, Mazarina Devi, Issutarti Issutarti
Format: Article
Language:Indonesian
Published: Universitas Negeri Malang 2019-01-01
Series:Teknologi dan Kejuruan
Subjects:
toddlers
stunting
snack bar
chemical properties
organoleptic properties
Online Access:http://journal.um.ac.id/index.php/teknologi-kejuruan/article/view/11636

Internet

http://journal.um.ac.id/index.php/teknologi-kejuruan/article/view/11636

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