Susilawati, Susilawati and Sugiharto, Ribut and Damayanti, Suci marita (2016) FORMULASI VIRGIN COCONUT OIL(VCO) DAN PENGEMULSI LESITIN KEDELAI TERHADAP STABILITAS EMULSI DAN SIFAT ORGANOLEPTIK PASTA KACANG MERAH [Formulation of Virgin Coconut Oil (VCO)and emulsifier lechitin of soy on the emultion stability and sensory characteristic of red beans paste]. Jurnal Teknologi Industri & Hasil Pertanian, 21 (1). pp. 42-50. ISSN ISSN 1410-3044 (print) and ISSN 2304-4399 (online)


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Red beans and VCO areproduced abun In this research, red beans and VCO were iversification efforts. The objectiveof nof VCO and lechitinadditionto produce stic thered beanspaste. The exper ed Block Design (CRBD) with one facto vels comparison of VCO and lechitin %), K3 (60%:0,25%), K4 (30%:0,5%), analyzedusing Barlett test to find homog st the additivity, then analyzed using ANO alyzedwith Least Significant Difference owed that K4 are the best formulation to pr as 3,45(somewhat like), thescoreofcolor ),thescoreoftaste was 3,78(like),thesc stability was0,247%. The proximate ana hydrate, protein, ashes, and crude fib 48%,1,49%,and 8,97%. : emultion stability, red beanpastes , VCO

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: SUSILAWATI
Date Deposited: 29 May 2017 05:41
Last Modified: 14 May 2018 07:07

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