PENGARUH KONSENTRASI PENAMBAHAN TEPUNG TEMPE TERHADAP KARAKTERISTIK TORTILLA LABU KUNING (The Effect of Tempe Flour Addition Concentration on Pumpkin Tortilla Characteristics)
chicago skyline graffiti The objective of this research was to observe the physical and chemical characteristics of pumpkin tortilla with tempe flour addition.The experiment was designed using non Factorial Randomized Design with six treatments and each treatment was replicated three times.The treatments were 5%, 10%, 15%, 20%, 25% and 30% addition