THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION

THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION

<p>Tapai is one of the food ingredients that is processed into various food dishes and preferred. The shelf life of the tapai is easily damaged after being produced, because tapai has high moisture<strong> </strong>content, it is necessary to make an effort to extend the shelf life...

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Bibliographic Details
Main Authors: Aulia Brilliantina, Rizza Wijaya, Budi Hariono
Format: Article
Language:English
Published: Department of Food Technology 2021-07-01
Series:Food ScienTech Journal
Subjects:
tapai flour, drying, tapai, immersion
Online Access:https://jurnal.untirta.ac.id/index.php/fsj/article/view/12046
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