Hyacinth bean Lablab purpureus L. Sweet is a member of Fabaceae which has high economic potential but is still treated as an underutilized crop. The aims of this research were to study stem anatomical profile of hyacinth bean in Lombok, West Nusa Tenggara. Young and mature stem were collected using exploration method. Anatomical sample preparation was done using free hand section method, stained with safranin, and mounted in a glycerine liquid. Sample was visualized and documented using binocular microscope connected to the digital camera integrated with ScopeImage 9 software.
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Download full text Bahasa Indonesia, 8 pages. Werdiningsih, Wiharyani, et al. The type of wrapper can be used to package tempeh produced by natural and synthetic wrapper. The aimed of this research was to determine the effect of wrap types on quality of lablab bean tempeh during fermentation process. The experiment was conducted by a Randomized Complete Design RCD menthod with single factor variation of lablab bean tempeh wrap 5 types of wrapping as treatment 4 replications. The parameter were moisture content, ash content, protein content, total fungus, observation of mycellium, value of raw tempeh appearance such as compactness of mycelium, flavor , taste and tekstur.
The results indicated that using several types of wrapping had a significant effect on protein content, preference of mysellium and the taste of lablab bean tempeh but they are not show significantly effect in ash content, moisture content, preferences of texture, and preferences of flavour. Lablab tempeh wrapped by teak leaf produces the best treatment with protein content View original from profood. Pro Food. Pro Food is a journal that publishes the results of scientific research in the field of food scie Download full text Bahasa Indonesia, 8 pages Cite this.
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Profil Anatomi Batang Kacang Komak (Lablab purpureus (L.) Sweet) Lokal Pulau Lombok
Jurnal Teknologi dan Industri Pangan. Double blind peer review. Instructions for authors. Abstract Full Text. The objective of this study was to analyze the effect of carbohydrate fraction of hyacinth bean Lablab purpureus L. Fifteen male wistar strain rats were divided into three diet groups of five animals. The second group was negative control group with standard diet.
Tempe Kacang Komak dengan Beberapa Pembungkus yang Berbeda Selama Fermentasi
Abstract : Hyacinth bean Lablab purpureus L Sweet is one of highly potential legume served as a protein source, composite flour, and fodder. This legume is easily found and abundant in Lombok Island. This research aimed to profiling hyacinth bean protein content based on their dry seed colour. During the exploration, three 3 dry seed phenotypes were found i. Ome, A.
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