Detail Inovasi Perguruan Tinggi


Tema: FERMENTATION IN SALT SOLUTION TO PRODUCE JACK BEANS (Canavalia ensiformis L) SAUCE
Judul: FERMENTATION IN SALT SOLUTION TO PRODUCE JACK BEANS (Canavalia ensiformis L) SAUCE
Perguruan Tinggi: Universitas Pasundan
Jenis/sdm: dosen/0412087001#0421106701

Tahun: 2015

Abstract The purpose of this research was to determine the proportion or optimal formulation 
so as to produce jack bean sauce best quality using Design Expert D-Optimal method. This 
research uses statistical data processing program for which the software Design Expert 7.0. 
0 with Mixture D-optimal design to design variable the jack bean (X1), concentration of salt 
(X2), Rhizopus sp (X3), garlic (X4), coriander (X5), anise (X6), turmeric (X7), bay leaves 
(X8), leaves of lemongrass (X9), galangal (X10), MSG (X11), brown sugar (X12), and keluak 
(X13). Analyzed response were cyanide acid content, protein content, water content, total 
dissolved solids, viscosity, flavor, color, consistency, and aroma.