Mushollaeni, Wahyu and Rusdiana, Supardi Similarity Optimizing The Use of Alginate from Sargassum and Padina as Natural Emulsifier and Stabilizer in Cake. Journal of Agriculture and Food Technology.
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Text (Optimizing The Use of Alginate from Sargassum and Padina as Natural Emulsifier and Stabilizer in Cake)
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Official URL: https://www.semanticscholar.org/paper/Optimizing-t...
Abstract
Optimizing the use of alginate as a natural emulsifier and stabilizer in cake, using alginate of 6 types alginofit. Alginofit used were S. crassifolium (C), S. polycystum (O), Padina (N), S. echinocarpum (H), S. duplicatum (D) and S. binderi (B), which came from the rocky beach of Yogyakarta. This study used a randomized block design with 18 formulations with the treatment of 3 levels alginate: 0.5% (1), 0.75% (2) and 1% (3). Based on the experiment, to obtain good quality of cake, especially…
| Item Type: | Other |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Depositing User: | Dr.T. Wahyu Mushollaeni |
| Date Deposited: | 10 Jun 2020 04:20 |
| Last Modified: | 10 Jun 2020 04:20 |
| URI: | http://repository.unitri.ac.id/id/eprint/1222 |
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