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  • Pembuatan Tape Singkong

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    Yani Indriyani
    4 views2 pages
    The document contains information about three different products: tape, kefir, and tempeh. For each product, details are provided about the color, texture, taste, and aroma of various samples. The tape samples range from light to dark yellow in color and soft to slightly hard in texture, with tastes ranging from sweet and slightly sour to sour. The kefir samples used different milk brands and starter concentrations, reporting the initial and final pH levels as well as taste and aroma descriptions. The tempeh samples are described in terms of their yellow color, texture from soft to firm, and sensory characteristics.

    Original Description:

    Alhamdulillah

    Original Title

    the last

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    The document contains information about three different products: tape, kefir, and tempeh. For each product, details are provided about the color, texture, taste, and aroma of various samples. The tape samples range from light to dark yellow in color and soft to slightly hard in texture, with tastes ranging from sweet and slightly sour to sour. The kefir samples used different milk brands and starter concentrations, reporting the initial and final pH levels as well as taste and aroma descriptions. The tempeh samples are described in terms of their yellow color, texture from soft to firm, and sensory characteristics.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    4 views2 pages

    Pembuatan Tape Singkong

    Uploaded by

    Yani Indriyani
    The document contains information about three different products: tape, kefir, and tempeh. For each product, details are provided about the color, texture, taste, and aroma of various samples. The tape samples range from light to dark yellow in color and soft to slightly hard in texture, with tastes ranging from sweet and slightly sour to sour. The kefir samples used different milk brands and starter concentrations, reporting the initial and final pH levels as well as taste and aroma descriptions. The tempeh samples are described in terms of their yellow color, texture from soft to firm, and sensory characteristics.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Produk

    Tape 1

    Warna
    Kuning
    langsat

    Tekstur
    Sedikit keras

    Rasa
    Asam

    Aroma
    Kuat

    Tape 2

    Kuning pucat

    Sedikit keras

    Asam

    Kuat

    Tape 3

    Kuning pucat

    Sedikit
    lembut

    Manis sedikit
    asam

    Kuat

    Gambar

    1. Pembuatan Tape singkong

    2. Pembuatan Kefir
    Produk
    susu
    Indomilk
    1

    Konsentrasi
    starter
    5%

    pH+starter
    Sebelum Sesudah
    6
    4

    Indomilk
    2

    10%

    Ultra 1

    5%

    5,5

    pH
    susu
    7

    Bau

    Rasa

    Asam
    (+)

    Asam (+)

    Asam
    (+)

    Asam(+
    +)

    Asam (+
    +)

    Asam(+
    +)

    Gambar

    Ultra 2

    10%

    Asam(+)

    Asam (+)

    3. Pembuatan Tempe
    Produk
    Tempe 1

    Tempe 2

    Tempe 3

    Warna
    Kuning
    langsat

    Tekstur
    Lembek

    Rasa
    -

    Aroma
    Bau busuk

    Gambar

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