Studi Pembuatan Cincau Hitam Instant
ABSTRAK Instant black jelly or cincau were made by boiling dried "`janggelan" plant in water with the addition of "qi" ashes. After filtration, the liquid was then dried. To make cincau gel from it, the powder were mixed with cassava starch and hot water. The gel was form after c...
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| 格式: | Article NonPeerReviewed |
| 出版: |
[Yogyakarta] : Universitas Gadjah Mada
1998
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| 在線閱讀: | https://repository.ugm.ac.id/18312/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1093 |
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| 機構: | Universitas Gadjah Mada |
| 總結: | ABSTRAK
Instant black jelly or cincau were made by boiling dried "`janggelan" plant in water with the addition of "qi" ashes. After filtration, the liquid was then dried. To make cincau gel from it, the powder were mixed with cassava starch and hot water. The gel was form after cooling the mixture. Instant black cincau were made by mixing 2,7 g cassava starch (either modified or non-modified) and different weight of cincau powder i.e. 0.78, 1.0, and 1.5 g. The properties of gels formed were observed. The best gel was produced from 1.0 g cincau powder and 2.7 g non-modified cassava starch mixed in 100 ml water. |
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