Junarli, Junarli and Tamrin, Tamrin and Suharyatun, Siti (2017) PENGARUH PENAMBAHAN AROMA VANILI TERHADAP KARAKTERISTIK BERAS ANALOG BERBAHAN BAKU TEPUNG UBI KAYU YANG DIPERKAYA DENGAN PROTEIN IKAN LELE. Jurnal Teknik Pertanian Lampung, 6 (3). pp. 181-188. ISSN 2302-559X

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Abstract

Rice consumption in Indonesia is very high because it is the main source of carbohydrates in the diet of Indonesian people. As a result dependence on rice production is very high. The level of community dependence on the main source of carbohydrates needs to be reduced because it will affect on food security. One approach to reduce the level of dependence on rice is through food diversification which is producing an analog rice. This study aims to study the effect of vanilla addition in analog rice made from cassava flour that was enriched with catfish protein. The main materials and tools used are cassava flour, catfish and vanilla powder. This research used factorial of random experimental design. The first factor was the composition of catfish flour Keywords: cassava flour, catfish protein, and vanilla flavour.

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknik Pertanian
Depositing User: SITI SUHAR
Date Deposited: 29 Jun 2018 04:12
Last Modified: 29 Jun 2018 04:12
URI: http://repository.lppm.unila.ac.id/id/eprint/8246

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