SENDIMAS UK. Maranatha, SENDIMAS 2017

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Pembuatan keripik jamur tiram aneka rasa menggunakan teknologi vakum di desa Sidosari
lilis hermida, joni agustian, yunita kesuma

Last modified: 2017-10-24

Abstract


Pembuatan keripik jamur tiram aneka rasa menggunakan teknologi vakum di desa Sidosari

Keywords


Berkah jaya group; Oyster mushroom crisps, Sidosari village, Sinar muda group, Vacuum frying

References


[1] JALAKU, “Modul Budidaya Jamur Tiram,” Bandar Lampung: JALAKU, 2011.

[2] Sarina, “Analisis Usahatani Jamur Tiram: Studi Kasus di Desa Watas Marga II Kecamatan Curup Selatan Kabupaten Rejan Lebong,” available: http://umb.ac.id/faperta/?p=131. [Diakses 8 april 2016].

[3] K. Deepalakshmi and S. “Mirunalini, Pleurotus ostreatus: an oyster mushroom with nutritional and medicinal properties,” Journal of Biochemical Technology, vol. 5, no. 2, pp. 718-726, 2014.

[4] M.W. Khan, M.A. Ali, N.A. Khan, M.A.  Khan, A. Rehman, N. Javed, “Effect of different levels of lime and pH on mycelia growth and production efficiency of oyster mushroom (pleurots spp),” Pakisan Journal of Botany, vol. 45, no. 1, pp. 297-302, 2013.

[5] M.A. Khan, Nutritional composition and Hypocholesterolemic effect of mushroom: Pleurotus sajorcaju and Pleurotus florida, Saarbrucken: Lambert Academic publishing Gmbh & Co., 2010.

[6] I. Sofyan, “Mempelajari Pengaruh Ketebalan irisan dan suhu penggorengan secara vakum terhadap karakteristik keripik melon” Infotek, vol 6, no.3, 2004.

[7] H. Lawson, Food Oils and Fat, New York: Chapman and Hall Thompson Publ. Co., 1995.

[8] R. Ikan, The Maillard Reaction, Consequences for The Chemica and Life Sciences, Chichester: John Wiley and Sons

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