KAJIAN USAHA PEMBUATAN SYRUP KUNYIT ASAM

KAJIAN USAHA PEMBUATAN SYRUP KUNYIT ASAM

It has been done an experiment of making the tumeric acid syrup. The experiment was done on June-July in 2005 in the Laboratory of Food Processing Engineer. Firstly it was done a process of making the tumeric acid syrup then it was continued by an organoleptic test and an economic analysis. The resu...

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Main Authors: Windi Atmoko, Kawiji Kawiji
Format: Article
Language:English
Published: Department of Agribusiness, Faculty of Agriculture, Universitas Sebelas Maret Surakarta 2021-02-01
Series:Sepa
Online Access:https://jurnal.uns.ac.id/sepa/article/view/48849
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spelling doaj-8131a6c32ac34d169cc85ba346a2f73b2021-06-02T07:13:51ZengDepartment of Agribusiness, Faculty of Agriculture, Universitas Sebelas Maret SurakartaSepa1829-99462654-68172021-02-012210.20961/sepa.v2i2.4884929494KAJIAN USAHA PEMBUATAN SYRUP KUNYIT ASAMWindi AtmokoKawiji KawijiIt has been done an experiment of making the tumeric acid syrup. The experiment was done on June-July in 2005 in the Laboratory of Food Processing Engineer. Firstly it was done a process of making the tumeric acid syrup then it was continued by an organoleptic test and an economic analysis. The result of the research showed that; from three experiments of making the tumeric acid syrup, there was a tendency of the consumers to choose the tumeric acid syrup with the sugar composition of 68%https://jurnal.uns.ac.id/sepa/article/view/48849
collection DOAJ
language English
format Article
sources DOAJ
author Windi Atmoko
Kawiji Kawiji
spellingShingle Windi Atmoko
Kawiji Kawiji
KAJIAN USAHA PEMBUATAN SYRUP KUNYIT ASAM
Sepa
author_facet Windi Atmoko
Kawiji Kawiji
author_sort Windi Atmoko
title KAJIAN USAHA PEMBUATAN SYRUP KUNYIT ASAM
title_short KAJIAN USAHA PEMBUATAN SYRUP KUNYIT ASAM
title_full KAJIAN USAHA PEMBUATAN SYRUP KUNYIT ASAM
title_fullStr KAJIAN USAHA PEMBUATAN SYRUP KUNYIT ASAM
title_full_unstemmed KAJIAN USAHA PEMBUATAN SYRUP KUNYIT ASAM
title_sort kajian usaha pembuatan syrup kunyit asam
publisher Department of Agribusiness, Faculty of Agriculture, Universitas Sebelas Maret Surakarta
series Sepa
issn 1829-9946
2654-6817
publishDate 2021-02-01
description It has been done an experiment of making the tumeric acid syrup. The experiment was done on June-July in 2005 in the Laboratory of Food Processing Engineer. Firstly it was done a process of making the tumeric acid syrup then it was continued by an organoleptic test and an economic analysis. The result of the research showed that; from three experiments of making the tumeric acid syrup, there was a tendency of the consumers to choose the tumeric acid syrup with the sugar composition of 68%
url https://jurnal.uns.ac.id/sepa/article/view/48849
work_keys_str_mv AT windiatmoko kajianusahapembuatansyrupkunyitasam
AT kawijikawiji kajianusahapembuatansyrupkunyitasam
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