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FoodTech: Jurnal Teknologi Pangan最新文献

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Karakteristik Fisikokimia dan Sensori Kondimen Perisa Tempe Biji Karet (Hevea brasiliensis) 橡胶籽壳的化学和调理特征(巴西Hevea)
FoodTech: Jurnal Teknologi Pangan Pub Date : 2020-10-30 DOI: 10.26418/jft.v3i2.43142
Reni Septiana, Yohana Sutiknyawati Kusuma Dewi, S. Sholahuddin
{"title":"Karakteristik Fisikokimia dan Sensori Kondimen Perisa Tempe Biji Karet (Hevea brasiliensis)","authors":"Reni Septiana, Yohana Sutiknyawati Kusuma Dewi, S. Sholahuddin","doi":"10.26418/jft.v3i2.43142","DOIUrl":"https://doi.org/10.26418/jft.v3i2.43142","url":null,"abstract":"Tempe biji karet merupakan salah satu bahan pangan sumber protein yang dapat digunakan sebagai bahan pembuatan kondimen. Sampai saat ini jenis tempe yang digunakan untuk ekstrak bahan kondimen terbaik belum diketahui. Tujuan penelitian iniuntuk mendapatkan jenis ekstrak tempe yang menghasilkan karakteristik fisikokimia dan sensori kondimen terbaik. Rancangan penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan satu (1) faktor perlakuan yaitu jenis ekstrak tempe (T) yang terdiri dari 3 taraf yaitu tempe segar (t1), tempe semangit (t2), tempe segar+ semangit (t3). Setiap perlakuan diulang sebanyak lima kali. Analisis data fisikokimia menggunakan ANOVA (α=5%) dan uji lanjut T berpasangan (α=5%), sedangkan analisa sensori menggunakan uji Friedman (α=5%) dan uji lanjut T berpasangan (α=5%). Berdasarkan analisa data menunjukkan bahwa  jenis ekstrak tempe berpengaruh pada karakteristik fisikokimia dan sensori kondimen yang dihasilkan. Hasil terbaik kondimen adalah menggunakan bahan baku tempe biji karet semangit dengan karakteristik fisikokimia yaitu kadar air (7,67%), kadar abu (6,31%), kadar protein (41,36%), rendemen (5,82%) dan karakteristik sensori yaitu warna 4,91 (netral), aroma 4,20 (netral), rasa 4,77 (netral) dan kesukaan keseluruhan 5,00 (agak suka).","PeriodicalId":217097,"journal":{"name":"FoodTech: Jurnal Teknologi Pangan","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121322914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Nutrition Content of Oyster Mushroom and Spinach Flour Alternative Food Processed Ingredients 平菇和菠菜粉替代食品加工配料的营养成分
FoodTech: Jurnal Teknologi Pangan Pub Date : 2020-10-27 DOI: 10.26418/jft.v3i2.43380
R. Rahmawati
{"title":"The Nutrition Content of Oyster Mushroom and Spinach Flour Alternative Food Processed Ingredients","authors":"R. Rahmawati","doi":"10.26418/jft.v3i2.43380","DOIUrl":"https://doi.org/10.26418/jft.v3i2.43380","url":null,"abstract":"Oyster mushroom and spinach flour are food preparations that are made through drying and milling processes in order to maintain shelf life. This study aimed to determine the nutritional content of oyster mushroom flour and spinach as an alternative for food processing. This study used a proximate test analysis presented descriptively based on the average results of chemical analysis with 3 treatments. Proximate analysis in the form of crude were protein, water, ash, crude fat, carbohydrate by difference and crude fiber content using the AOAC method, as well as iron content using the spectrophotometric method. The results of the study showed that oyster mushroom flour contains high fiber (27.22 g), protein (23.26 g), and iron (5.80 g), while fiber content (7.56, g), protein (3 , 05 g), and iron (1.80 g) of spinach flour is relatively low. Even so, these two potential foods have very good nutritional value for consumption. Therefore, oyster mushrooms and spinach can be an alternative substitution and fortification of processed food to increase nutrient content.","PeriodicalId":217097,"journal":{"name":"FoodTech: Jurnal Teknologi Pangan","volume":"310 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123219852","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
KAJIAN SUBSTITUSI TEPUNG TERIGU DENGAN PASTA JAGUNG MANIS (Zea mays saccharata sturt) PADA PEMBUATAN KUE BINGKE
FoodTech: Jurnal Teknologi Pangan Pub Date : 2019-12-17 DOI: 10.26418/jft.v2i1.38022
Riko Imanuel, Suko Priyono, Lucky Hartanti
{"title":"KAJIAN SUBSTITUSI TEPUNG TERIGU DENGAN PASTA JAGUNG MANIS (Zea mays saccharata sturt) PADA PEMBUATAN KUE BINGKE","authors":"Riko Imanuel, Suko Priyono, Lucky Hartanti","doi":"10.26418/jft.v2i1.38022","DOIUrl":"https://doi.org/10.26418/jft.v2i1.38022","url":null,"abstract":"Bingke was a traditional cake that resembles a kue lumpur that was made of wheat flour, sugar, milk, coconut milk, egg, and salt. The purposes of this research were to know the best substitution of wheat flour and sweetcorn pasta in the making of Bingke cake and to find out the product of sweetcorn composition that the most preferred of consumers. This research used a randomized complete block design (RCBD) one factor that was the ratio of formulation between wheat flour and sweetcorn pasta was repeated four times by six levels. The observing parameters were measured of water content, developmental power and sensory. The data obtained were analyzed by the ANOVA test of a 5% test level. The results showed the best treatment for Bingke 15 g sweetcorn and 10 g wheat flour, water content 63.53% and developmental power 8.75%. The sensory characteristics of sweetcorn Bingke were the taste 4.0 (like), sweetness level 4.1 (like), texture 4.3 (like), and preference 4.4 (like). ","PeriodicalId":217097,"journal":{"name":"FoodTech: Jurnal Teknologi Pangan","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122597097","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
KUALITAS SENSORIS DAN AKTIVITAS ANTIOKSIDAN SELAI UMBI BIT (Beta Vulgaris L.) DENGAN PENAMBAHAN VARIASI KONSENTRASI LABU KUNING (Cucurbita moschata) 甜菜根酱汁的感觉特性和抗氧化剂活性。加入南瓜的各种浓度(cucurita moschata)
FoodTech: Jurnal Teknologi Pangan Pub Date : 2019-12-17 DOI: 10.26418/jft.v2i1.37361
A. Sofyan, Wilia Afida
{"title":"KUALITAS SENSORIS DAN AKTIVITAS ANTIOKSIDAN SELAI UMBI BIT (Beta Vulgaris L.) DENGAN PENAMBAHAN VARIASI KONSENTRASI LABU KUNING (Cucurbita moschata)","authors":"A. Sofyan, Wilia Afida","doi":"10.26418/jft.v2i1.37361","DOIUrl":"https://doi.org/10.26418/jft.v2i1.37361","url":null,"abstract":"Diversification of food products is an effort in order to realize a food security. Indonesia has a variety of food sources that can be developed into various food products. One of the available food sources is beetroot, which can be used to make jam products. Jam is a processed food product that is usually made by cooking fruit that contains pectin and the addition of sugar and acids. Source of pectin that can be used in the process of making jam is pumpkin. This study aims to determine the antioxidant activity and sensory quality of beetroot jam with the addition of pumpkin. The experimental design uses a completely randomized design with variations in the treatment of pumpkin addition by 0% (LK10), 15% (LK15), 30% (LK30), and 45% (LK45). Static analysis using the Kruskal Wallis test, to see the effect of treatment of the analyzed parameters. The results of antioxidant activity testing using DPPH method on beetroot jam with the addition of pumpkin by 0%, 15%, 30%, and 45% respectively were 53.33%, 43.31%, 40.38%, and 35 99%. The panelists' preference test showed the effect of adding different yellow pumpkins on beetroot jam on the acceptability score of taste and texture, while for other acceptability parameters both color, aroma, and overall did not show any influence. Overall, the most preferred jam product is beetroot jam with 45% pumpkin.","PeriodicalId":217097,"journal":{"name":"FoodTech: Jurnal Teknologi Pangan","volume":"94 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116398684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
EVALUASI SENSORI DAN KIMIA SNACK BAR BERBAHAN BAKU TEMPE DAN KURMA SEBAGAI MAKANAN PEMULIHAN PADA ENDURANCE SPORT 感官和化学小吃店TEMPE和枣椰树作为耐力运动的恢复食品的来源
FoodTech: Jurnal Teknologi Pangan Pub Date : 2019-12-17 DOI: 10.26418/jft.v2i1.37999
Dian Andriani, Yuges Saputri
{"title":"EVALUASI SENSORI DAN KIMIA SNACK BAR BERBAHAN BAKU TEMPE DAN KURMA SEBAGAI MAKANAN PEMULIHAN PADA ENDURANCE SPORT","authors":"Dian Andriani, Yuges Saputri","doi":"10.26418/jft.v2i1.37999","DOIUrl":"https://doi.org/10.26418/jft.v2i1.37999","url":null,"abstract":"Endurance sport is a kind of sport which has main activities utilizes the strength of muscle endurance with a long duration. Those activities surely requires appropriate nutritional intake to restore the physical performance of athletes. The study aims to evaluate the sensory and chemical characteristics of snack bars developed from tempeh and dates. This experimental study used a completely randomized design (CRD) which utilized tempeh and Tunisian dates Deglet nour as the main raw materials. The Visual Analog Scale (VAS) method was used to determine the product sensory value; proximate analysis methods was used to determine the level of carbohydrate, protein, fat, water, and ash; and the electrolyte levels, namely Na + and K- were determined by the Atom Absorption Spectrophotometry (AAS) method. The result showed that there were no significant differences in sensory values among the formulation except “taste” parameters. Selected formulation F2 (Tempeh 85 g: Dates 215 g) contains 61.60% carbohydrate, 12.92% protein, 3.15% fat, 20.09% water, and 2.23% ash content and contains  Na+ about 0.8 mg / 100 g and K- about 4.18 mg / 100 g. Thus, the snack bar has a potential to be a recovery food of endurance sport athletes performance. However, it is suggested to study further of direct influence of snack bar consumption on the physical performance on endurance sport athletes.","PeriodicalId":217097,"journal":{"name":"FoodTech: Jurnal Teknologi Pangan","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115340513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Pengaruh Waktu Pemanasan Dan Penambahan Air Terhadap Aktivitas Antioksidan Selai Buah Bit (Beta vulgaris L.) 变暖时间和加水对甜菜汁抗氧化剂活性的影响。
FoodTech: Jurnal Teknologi Pangan Pub Date : 2019-04-10 DOI: 10.26418/jft.v2i1.38021
Vivi Nuraini, M. Karyantina
{"title":"Pengaruh Waktu Pemanasan Dan Penambahan Air Terhadap Aktivitas Antioksidan Selai Buah Bit (Beta vulgaris L.)","authors":"Vivi Nuraini, M. Karyantina","doi":"10.26418/jft.v2i1.38021","DOIUrl":"https://doi.org/10.26418/jft.v2i1.38021","url":null,"abstract":"The aim of this research is to get the best heating time and the amount of water that must be added in making beet jam which has high antioxidant activity. The experimental design used was a completely randomized design (CRD) factorial of 2 factors with heating duration factor (A1 = 8 minutes, A2 = 10 minutes and A3 = 12 minutes) and the amount of water added (B1 = 8 ml, B2 = 12 ml, B3 = 16ml). The parameters observed included antioxidant activity, water content and hedonic test or preference. The results showed that heating time and the addition of water interacted to influence the antioxidant activity of beet jam. The best treatment is A3B3 treatment (heating time 12 minutes, addition of water 16 ml) produces the most organoleptically preferred jam in terms of flavor and aroma parameters even though in terms of texture it is less preferred.","PeriodicalId":217097,"journal":{"name":"FoodTech: Jurnal Teknologi Pangan","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129454897","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 6
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES DENGAN PENAMBAHAN PUREE LABU KUNING DAN TEPUNG CANGKANG TELUR AYAM 有机南瓜饼和鸡蛋壳粉的化学和有机食品的特性
FoodTech: Jurnal Teknologi Pangan Pub Date : 2019-03-17 DOI: 10.26418/jft.v2i1.38020
S. Suryati, Maherawati Maherawati, Lucky Hartanti
{"title":"KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES DENGAN PENAMBAHAN PUREE LABU KUNING DAN TEPUNG CANGKANG TELUR AYAM","authors":"S. Suryati, Maherawati Maherawati, Lucky Hartanti","doi":"10.26418/jft.v2i1.38020","DOIUrl":"https://doi.org/10.26418/jft.v2i1.38020","url":null,"abstract":"Cookies are a popular snack for people. Additional of plk (pumkin puree) and tct (eggshell flour) will increase the nutritional value of cookies. The aims of this study is to determine the chemical and organoleptic characteristics of cookies made from pumpkin puree and chicken eggshell flour. The research using a Complete Randomized Block Design (CRBD) with singel factor that was the addition of eggshell flour and pumpkin puree (5:55, 7:53, 9:51, 11:49, 13:47, 15:45) and each treatment repeated 4 times so that 24 treatment combinations obtained. Data was analyzed statistically by using the ANOVA test, continued by HSD test. Organoleptic data was analyzed by Kruskall Walis test. The addition of pumpkin puree and chicken eggshell flour did not affect the water content, color, taste and overall preference level of the cookies produced, but did affect ash content, calcium levels and texture of cookies. Based on the effectiveness test (De Garmo), the best cookies are produced from a ratio of 7% chicken eggshell flour and 53% pumpkin puree with chemical characteristics : water content 4.206%, ash content 0.865%, calcium content 3.767%, texture 0.607 Kg Force, color 3.433 (likes), taste 3,533 (likes) and an overall average value of 3,600 (likes).","PeriodicalId":217097,"journal":{"name":"FoodTech: Jurnal Teknologi Pangan","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129595260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
ANALISIS PENGEMASAN JAGUNG MANIS (ZEA MAYS L. SACCHARATA STURT) BERKELOBOT DENGAN BERBAGAI BAHAN PENGEMAS
FoodTech: Jurnal Teknologi Pangan Pub Date : 2019-02-22 DOI: 10.26418/jft.v1i1.30344
Renny Anggraini, Tuti Sugiarti
{"title":"ANALISIS PENGEMASAN JAGUNG MANIS (ZEA MAYS L. SACCHARATA STURT) BERKELOBOT DENGAN BERBAGAI BAHAN PENGEMAS","authors":"Renny Anggraini, Tuti Sugiarti","doi":"10.26418/jft.v1i1.30344","DOIUrl":"https://doi.org/10.26418/jft.v1i1.30344","url":null,"abstract":"Decrease in quality of sweet corn during distribution or storage could be represented by decrease of sugar as a result of continously repiration. Packaging could significantly reduces postharvest respiration and transpiration rate of crops and also extend its shelf life. This study aimed to determine the best primary packaging during disribution of sweet corn. Results of the study showed that polypropylene was the best primary packaging for husked corn during distribution and storage.","PeriodicalId":217097,"journal":{"name":"FoodTech: Jurnal Teknologi Pangan","volume":"64 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121502786","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
PENGARUH FORMULASI KARAGENAN DAN PATI SAGU TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK ES KRIM UBI JALAR UNGU 草甘膦和淀粉配方对紫甘薯冰淇淋的物理、化学和有机性质的影响
FoodTech: Jurnal Teknologi Pangan Pub Date : 2019-02-22 DOI: 10.26418/jft.v1i1.31396
Asrul Karami, T. Rahayuni, Suko Priyono
{"title":"PENGARUH FORMULASI KARAGENAN DAN PATI SAGU TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK ES KRIM UBI JALAR UNGU","authors":"Asrul Karami, T. Rahayuni, Suko Priyono","doi":"10.26418/jft.v1i1.31396","DOIUrl":"https://doi.org/10.26418/jft.v1i1.31396","url":null,"abstract":"Purple sweet potato ice cream is an ice cream made from purple sweet potato paste as main ingredient. In general, ice cream production use of stabilizer for effecting the characteristic. One of the ingredients as the stabilizers are carrageenan and sago starch. This research aimed to find out the effect of carrageenan and sago starch formulation on physical, chemical and sensory properties of purple sweet potato ice cream. The research design was using a randomized block design of 1 factor which is comparison different ratios of carrageenan and sago starch  that consist of 6 level of treatment (0.5%:0.0% , 0.4%:0.1% , 0.3%:0.2%, 0.2%:0.3%, 0.1%:0.4  and 0.0%:0.5%) with 4 replication. The research showed that the most preferred of ice cream at carrageenan 0% and sago starch 0.5% formulation with the physical (melting time is 2.01 minute/g, the viscosity is 4.25 d.PaS and overrun 38.79%),  the chemical (11.11% of fat and 34.60°Brix of TDS), and sensory such as aroma 3.77(like), taste 4.03 (like), and texture 3.80 (like)","PeriodicalId":217097,"journal":{"name":"FoodTech: Jurnal Teknologi Pangan","volume":"62 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117113923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
PENAMBAHAN KULIT BATANG POHON BAWANG HUTAN (Scorodocarpus borneensis Becc) TERHADAP KUALITAS GULA KELAPA 将野韭菜(scorodocarcarpus borneensis Becc)的皮加进椰糖的质量
FoodTech: Jurnal Teknologi Pangan Pub Date : 2019-02-22 DOI: 10.26418/jft.v1i1.30349
Sari Wahyuni Fitri, Y. K. Dewi, Dwi Raharjo
{"title":"PENAMBAHAN KULIT BATANG POHON BAWANG HUTAN (Scorodocarpus borneensis Becc) TERHADAP KUALITAS GULA KELAPA","authors":"Sari Wahyuni Fitri, Y. K. Dewi, Dwi Raharjo","doi":"10.26418/jft.v1i1.30349","DOIUrl":"https://doi.org/10.26418/jft.v1i1.30349","url":null,"abstract":"Traditionally, palm sugar was processed by evaporation of sap coconut which was added to stem bark of Vatica leucocarpa. However, now its rarely found, so that the alternative substitute for Vatica leucocarpa with stem bark of wood garlic. The goal of this research was to determine the quality palm sugar that was processed by addition of wood garlic stem bark. The research design was used a randomized block design. The treatments of stem bark concentration were stem bark of wood garlic 1; 2; 3; 4; 5; and 6 g /l of nira, and stem bark of Vatica leucocarpa 3 g/l of nira, each treatments have 4 replications. Characteristics produced of the sap were a pH of 5,15 and the total soluble solid of 16,28obrix. The characteristics of palm sugar include water content (7,42%), ash (1,05%), total acidity (0,07%), total dissolved solids (81,25obrix) and the sensory characteristics include color 3,48 (brown), texture 3,72 (hard) and taste 3,72 (sweet). The result showed that the best quality of palm sugar was produced by addition stem bark of wood garlic 2 gr/l of sap.","PeriodicalId":217097,"journal":{"name":"FoodTech: Jurnal Teknologi Pangan","volume":"105 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125267238","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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