STUDI TENTANG PENGGUNAAN KHITOSAN TERHADAP UMURSIMPAN MIE BASAH LABU KUNING
T. Maruzar
THE STUDY OF USING CHITOSAN TOWARD THE STORAGE LIFE OF WET PUMPKIN NOODLES T. Maruzar1,C. Erika2, A. Patria2. 1Mahasiswa Fakultas Pertanian Unsyiah – Banda Aceh 2Staf Pengajar Jurusan Teknologi Hasil Pertanian Unsyiah – Banda Aceh ABSTRACT Wet noodle pumpkin is substitution of wheat flour with pumpkin pasta. However, pumpkin noodles without preservatives spoilt faster because of the water content in it, so it is necessary to find an alternative to maintain the shelf life…
- Fakultas Pertanian, Banda Aceh - 2014
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