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dc.contributorBADAN LITBANGKES KEMENKESid-ID
dc.creatorSoetrisno, Uken S.
dc.date2012-11-24
dc.date.accessioned2019-12-17T00:54:11Z
dc.date.available2019-12-17T00:54:11Z
dc.identifierhttp://ejournal.litbang.depkes.go.id/index.php/pgm/article/view/2257
dc.identifier10.22435/pgm.v0i0.2257.
dc.identifier.urihttp://r2kn.litbang.kemkes.go.id:8080/handle/123456789/81343
dc.descriptionSantan dan kelapa parut yang disimpan beku selama 1 sampai dengan 4 minggu telah diuji cita rasa santan dan mutu kimiawi dari minyak yang dihasilkannya. Data yang diperoleh menunjukkan bahwa asam lemak bebas dan bilangan peroksida, yang dipakai sebagai petunjuk kerusakan minyak mengalami kenaikan yang cukup tinggi dan sangat bermakna secara statistik setelah penyimpanan satu minggu, meskipun dengan percepatan yang berbeda. Angka-angka tersebut masih di bawah batas yang ditentukan dalam standar Industri Indonesia. Uji cita rasa menunjukkan bahwa lamanya penyimpanan serta bentuk bahan sangat berpengaruh terhadap tingkat kesukaan panelis. Santan yang berasal dari kelapa parut beku masih disukai sampai dengan penyimpanan dua minggu.id-ID
dc.formatapplication/pdf
dc.languageid
dc.publisherPusat Penelitian dan Pengembangan Upaya Kesehatan Masyarakaten-US
dc.rightsProposed Creative Commons Copyright Notices1. Proposed Policy for Journals That Offer Open AccessAuthors who publish with this journal agree to the following terms:Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (SeeThe Effect of Open Access).Proposed Policy for Journals That Offer Delayed Open AccessAuthors who publish with this journal agree to the following terms:Authors retain copyright and grant the journal right of first publication, with the work [SPECIFY PERIOD OF TIME] after publication simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (SeeThe Effect of Open Access).
dc.sourcePenelitian Gizi dan Makanan (The Journal of Nutrition and Food Research); JILID 15 (1992)en-US
dc.sourceJurnal Penelitian Gizi dan Makanan; JILID 15 (1992)id-ID
dc.titlePENGARUH PENYIMPANAN BEKU SANTAN DAN KELAPA PARUT TERHADAP CITA RASA SANTAN DAN MUTU MINYAK YANG DIHASILKANid-ID
dc.typePeer-reviewed Articleen-US


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