인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
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Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
Getuk Lindri is a traditional food made from boiled cassava which is mashed and mixed with granulated sugar. Getuk Lindri is not widely produced as a souvenir because Getuk Lindri is a semi-wet food that has a short shelf life of 1-2 days. The research was conducted based on the potential of Getuk Lindri as a souvenir. Efforts to maintain the quality of Getuk Lindri in this research are by using a thermal pasteurization process with variations of 10 minutes and 15 minutes and using EVOH (Ethylene Vinyl Alcohol) and PP (Polypropylene) plastic packaging. The parameters observed in this research were the degree of acidity, color, brix levels, texture, and organoleptic (aroma, taste, and texture). This research aims to determine the effect of packaging type, pasteurization time, and a combination of packaging type and pasteurization time on the observed parameters. The results of this research show that the type of packaging (K) has a significant effect on texture and aroma (organoleptic), texture, degree of acidity, and color with EVOH packaging (K3) as the best choice. Pasteurization time treatment (P) has a significant effect on taste (organoleptic) and texture with 10-minute pasteurization (P1) as the best choice. The combination of packaging type and pasteurization time (KxP) has a significant effect on all variables of Getuk Lindri with K3P1 (EVOH packaging with 10-minute pasteurization) as the best combination.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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