Pangan
PRINSIP PROSES PENGOLAHAN PANGAN
Price range: Rp150.000 through Rp300.000
BAB Tersedia : 1, 2, 3, 4, 5, 6, 7, 8, 9, 10
BAB 1 : pengertian dan penggolongan tanaman pangan lokal
BAB 2 : karakteristik umbi umbian lokal
BAB 3 : karakteristik sayuran lokal
BAB 4 : karakteristik buah lokal
BAB 5 : teknologi pengolahan hasil singkong dan ubi jalar
BAB 6 : teknologi pengolahan gadung
BAB 7 : teknologi pengolahan hasil mbothe, suweg, bentoel, ganyong.
BAB 8 : mendefinisikan dan mengetahui teknologi tepat guna dan teknologi terapan yang diaplikasikan dalam proses pengolahan produk
BAB 9 : prinsip dan metode penggorengan
BAB 10 : prinsip pengolahan menggunakan suhu rendah
| Weight | 500 g |
|---|
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