Matches in SemOpenAlex for { <https://semopenalex.org/work/W4382120282> ?p ?o ?g. }
Showing items 1 to 45 of
45
with 100 items per page.
- W4382120282 endingPage "45" @default.
- W4382120282 startingPage "45" @default.
- W4382120282 abstract "Cassava cimplung is a traditional processed food made from cassava which is boiled in coconut sap water. Cassava has not been widely produced in ready-to-eat packaging as a selling value food. This is because cimplung is a semi-wet food so it easily spoils and does not last long. In an effort to maintain the quality of cassava cimplung, in this study a thermal pasteurization process was carried out with variations in the length of 10 minutes and 15 minutes and the use of EVOH (Ethylene Vinyl Alcohol) and boilpack packaging. Quality parameters observed included texture, pH, color, and brix content for 6 weeks of storage. The aims of this study were 1) To determine the effect of packaging type on the quality of cassava cimplung, 2) To determine the effect of pasteurization time on the quality of cassava cimplung, and 3) To determine the interaction effect of packaging type and pasteurization duration on the quality of cassava cimplung. The results of this study were 1)The treatment of the type of packaging was significantly different on the value of texture, pH, and color but was not significantly different on the brix content of cassava cimplung, 2) Pasteurization time treatment was significantly different to color value but not significantly different to texture, brix content, and pH of cassava cimplung, and 3) The interaction between the type of packaging and the duration of pasteurization was not significantly different on all quality parameters of cassava cimplung" @default.
- W4382120282 created "2023-06-27" @default.
- W4382120282 creator A5049262689 @default.
- W4382120282 date "2022-12-30" @default.
- W4382120282 modified "2023-09-24" @default.
- W4382120282 title "PENGARUH KOMBINASI PROSES TERMAL DAN JENIS KEMASAN TERHADAP MUTU CIMPLUNG SINGKONG SIAP SAJI" @default.
- W4382120282 doi "https://doi.org/10.20884/1.jaber.2022.3.2.7177" @default.
- W4382120282 hasPublicationYear "2022" @default.
- W4382120282 type Work @default.
- W4382120282 citedByCount "0" @default.
- W4382120282 crossrefType "journal-article" @default.
- W4382120282 hasAuthorship W4382120282A5049262689 @default.
- W4382120282 hasBestOaLocation W43821202821 @default.
- W4382120282 hasConcept C109097599 @default.
- W4382120282 hasConcept C185592680 @default.
- W4382120282 hasConcept C2777108408 @default.
- W4382120282 hasConcept C31903555 @default.
- W4382120282 hasConcept C33923547 @default.
- W4382120282 hasConcept C47452053 @default.
- W4382120282 hasConceptScore W4382120282C109097599 @default.
- W4382120282 hasConceptScore W4382120282C185592680 @default.
- W4382120282 hasConceptScore W4382120282C2777108408 @default.
- W4382120282 hasConceptScore W4382120282C31903555 @default.
- W4382120282 hasConceptScore W4382120282C33923547 @default.
- W4382120282 hasConceptScore W4382120282C47452053 @default.
- W4382120282 hasIssue "2" @default.
- W4382120282 hasLocation W43821202821 @default.
- W4382120282 hasOpenAccess W4382120282 @default.
- W4382120282 hasPrimaryLocation W43821202821 @default.
- W4382120282 hasRelatedWork W1909454127 @default.
- W4382120282 hasRelatedWork W1947911115 @default.
- W4382120282 hasRelatedWork W2094260336 @default.
- W4382120282 hasRelatedWork W2354221601 @default.
- W4382120282 hasRelatedWork W2742604614 @default.
- W4382120282 hasRelatedWork W2807489650 @default.
- W4382120282 hasRelatedWork W3013741506 @default.
- W4382120282 hasRelatedWork W3092641684 @default.
- W4382120282 hasRelatedWork W4313894430 @default.
- W4382120282 hasRelatedWork W4381734922 @default.
- W4382120282 hasVolume "3" @default.
- W4382120282 isParatext "false" @default.
- W4382120282 isRetracted "false" @default.
- W4382120282 workType "article" @default.