Cari Bidang Penerbit Jurnal Statistik

Judul : Penelitian penggunaan bahan-bahan pengganti garam bleng pada pembuatan kerupuk puli dan analisi ekonominya
Pengarang :
Sumber : Berita litbang industri : media publikasi dan komunikasi peneliti industri
Penerbit : Balai Riset dan Standardisasi Industri (Surabaya)
Kode Panggil : 620.005 Ber l
Tahun Terbit Artikel: 2004
Volume : 31
No : 1
Halaman : 24-29
Kata Kunci : Cracker;Food addition;Rice products;Food preservation;Cinnamon
Sari : NULL
Abstrak : Research of the using of bleng salt successor ingredients to making kerupuk puli (crisp from rice) and the economy analysis have finished. The ingredients are sagu flour ash shell water and mixed of baking powder K2CO3 and STPP. An observation have finished include organoleptical test and developing present ratio. The result of organoleptical testing get the highest score it have tested by chemical and microbiological based SNI 01- 4307-1996. Then the result of research have tested by economy analysis. The result indicates that using ash shell water and mixed of baking powderK2CO3 and STPP produced crisp from rice that the panelis don't like for the taste. Using sagu flour 75persen make the panelist like it. And the result of chemical and microbiologi testing suffice condition SNI 01-4307-1996 Kerupuk Beras The economy analysis result with total cost Rp.3.331.250- the production result are 25 kg crisp per day with cost Rp.7.500-1kg so it get profit Rp.l.356.250- per month (Pengarang)
Data Lengkap : NULL
Telah dilihat sebanyak : 154 kali
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