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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[Yogyakarta] : Universitas Gadjah Mada
1998
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id-ugm-repo.183122014-06-18T00:37:31Z https://repository.ugm.ac.id/18312/ Studi Pembuatan Cincau Hitam Instant Perpustakaan UGM, i-lib Jurnal i-lib UGM 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. [Yogyakarta] : Universitas Gadjah Mada 1998 Article NonPeerReviewed Perpustakaan UGM, i-lib (1998) Studi Pembuatan Cincau Hitam Instant. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1093 |
| institution |
Universitas Gadjah Mada |
| building |
UGM Library |
| country |
Indonesia |
| collection |
Repository Civitas UGM |
| topic |
Jurnal i-lib UGM |
| spellingShingle |
Jurnal i-lib UGM Perpustakaan UGM, i-lib Studi Pembuatan Cincau Hitam Instant |
| description |
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. |
| format |
Article NonPeerReviewed |
| author |
Perpustakaan UGM, i-lib |
| author_facet |
Perpustakaan UGM, i-lib |
| author_sort |
Perpustakaan UGM, i-lib |
| title |
Studi Pembuatan Cincau Hitam Instant |
| title_short |
Studi Pembuatan Cincau Hitam Instant |
| title_full |
Studi Pembuatan Cincau Hitam Instant |
| title_fullStr |
Studi Pembuatan Cincau Hitam Instant |
| title_full_unstemmed |
Studi Pembuatan Cincau Hitam Instant |
| title_sort |
studi pembuatan cincau hitam instant |
| publisher |
[Yogyakarta] : Universitas Gadjah Mada |
| publishDate |
1998 |
| url |
https://repository.ugm.ac.id/18312/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1093 |
| _version_ |
1681217246024695808 |