Warta IHP (Warta Industri Hasil Pertanian)
Vol 12, No 1-2 (1995)

(The effect cooking time and sugar addition on the quality of traditional food "Akam"

Indra Neffi Ridwan (Balai Besar Industri Agro)
Tatang Gumelar (Balai Besar Industri Agro)
Ella T.S (Balai Besar Industri Agro)
Hasnelly - (Balai Besar Industri Agro)

Article Info

Publish Date
07 Jul 2017

Abstract

The research is aimed at studying the effect of cooking time and sugar addition on the quality of traditional food "akam".The cooking time used are 25,30 and 30 minutes.Addition of cane sugar for the portion of 25,30 and 35 to the dough for the material of "akam".The result showed that the best product are obtained from 25 minutes cooking time and 30 portion addition of cane sugar.The chemical compositions is as follows: moisture content 6.88%, total sugar 35.70% ash 1.05% and peroxide value 0.76 mg oxygen/100 g sample

Copyrights © 1995




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Journal Info
Warta IHP (Warta Industri Hasil Pertanian)
Website

Abbrev

ihp

Publisher

Politeknik AKA Bogor

Subject

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Description

Warta IHP (Industri Hasil Pertanian) is a Scientific Journal which is sourced from research papers, new theoretical/interpretive findings, and critical studies or reviews (by invitation) in the agro-based industry scope that cover any discipline such as: food science and technology, agricultural ...