PENGARUH METODE PEMBEKUAN DAN PENGERINGAN TERHADAP KARAKTERISTIK GRITS JAGUNG INSTAN [Effects of Freezing and Drying Methods on the Characteristics of Instant Corn Grits]

PENGARUH METODE PEMBEKUAN DAN PENGERINGAN TERHADAP KARAKTERISTIK GRITS JAGUNG INSTAN [Effects of Freezing and Drying Methods on the Characteristics of Instant Corn Grits]

Bassang is a traditional food of Makassar mainly made of corn grits. The food takes about 23 hours of traditional preparation. This lengthy process leads to a need for a technological innovation for a quicker preparation. In this study corn kernels were ground into grits. The corn grits were then...

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Bibliographic Details
Main Authors: Hernawaty Husain1), Tien R Muchtadi1), Sugiyono1), Bambang Haryanto2)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2006-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
corn
bassang
drying
instant
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/443

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