[Process development of "dodol massenrempulu" [cake made from stickyrice, coconut milk and sugar] making]
1996
Fatmah, W. (Balai Industri, Ujung Pandang (Indonesia)) | Erna, H. | Hasni, A.
A process development of Dodol Massenrempulu traditional food making in South Sulawesi has been done, passed by the efforts of quality and storage improvement without any changing to the characteristic of dodol concerned. The above efforts had been done by adding glucose and sterilization process. The results showed that calsium sorbat added 0,1 percent and glucose 1 percent by using sterilized palm leaves, could keep up to 8 weeks long with the composition moisture 10,59 percent sugar content 32 percent, total bacterium 2,9 x 10 quadrate calori/gr, mushroom and khamir 70 calori/gram
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