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All Journal Jurnal Mahasiswa PSPD FK Universitas Tanjungpura Perspective Jurnal Pendidikan Bahasa Inggris Jurnal Pendidikan Fisika Jurnal Penamas Adi Buana PROMOTOR Jurnal Ilmiah Dikdaya Medical and Health Science Journal Jurnal Ekonomi Dan Bisnis Al-Azkiya : Jurnal Pendidikan MI/SD JURMA : Jurnal Program Mahasiswa Kreatif Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan
Aisyah .
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Physics Public Health Social Sciences Veterinary Other

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Journal : Jurnal Penamas Adi Buana

 1 
KREASI PENGOLAHAN ABON JANTUNG PISANG ., Aisyah
Jurnal Penamas Adi Buana Vol 1 No 1 (2017): Juli
Publisher : LPPM Universitas PGRI Adi Buana Surabaya

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Abstract

Basically, banana inflorescence is a part of banana trees that useless. Despite it's cheap price the banana inflorescence have benefits as a healthier food ingredients due to the high fiber and low fat content. The texture of abon also good for elder people and children. The purpose of this study is to invite people to utilize banana inflorescence as a high protein food ingredient.
KREASI PENGOLAHAN ABON JANTUNG PISANG ., Aisyah
Jurnal Penamas Adi Buana Vol 1 No 1 (2017): Juli
Publisher : LPPM Universitas PGRI Adi Buana Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (58.157 KB)

Abstract

Basically, banana inflorescence is a part of banana trees that useless. Despite it's cheap price the banana inflorescence have benefits as a healthier food ingredients due to the high fiber and low fat content. The texture of abon also good for elder people and children. The purpose of this study is to invite people to utilize banana inflorescence as a high protein food ingredient.
Co-Authors Ali Djamhuri andini, ary Ary Andini Eny Dwimawati Jaryono . Kiki Haetami Mufarikoh, Zainatul Resty Jayanti Sulistyandari . Yuli Andriani Yuniar Mulyani Zainatul Mufarikoh