Ilmu dan Teknologi Pangan

Ilmu dan Teknologi Pangan

 

Universitas Hasanuddin

 

 

 Development of Enzymatic Maltodextrin Production Using Sago Flour.
 Application of Technology Innovation for Industrialization Palm Sugar Sinjai.
 Palm Sugar Innovation Cluster in Sinjai Regency
 Optimization of the Process of Modifying Uwi Starch as Local Food-Based Functional Food
 Utilization of Malaja Fish as a Material for Making Crackers Judging From Organoleptic Properties and Study of the Efficacy of Malaja Fish Crackers as a Complementary Food for Toddlers in Palopo
 Development of Cheap and Environmentally Friendly Zero Energy Cool Chamber (Zecc) to Extend the Life of Fruit and Vegetables after Harvesting (Efforts to Support Food and Energy Security)
Utilization of Local Potatoes of Sweet Potatoes and Pumpkin to minimize the Use of Wheat Flour in Making Various Cakes

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