A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2019; you can also visit the original URL.
The file type is
This study aims to learn the effect of the addition of different concentrations of tea on protein digestibility and physical properties of the product. This study has been completed from February to July 2014. This study begins with the process of making instant teh talua, then continue with product analysis. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data were analyzed statistically by F test and if significantly different, followed by Duncan'sdoi:10.18517/ijaseit.6.1.674 fatcat:tske4uvlp5habom2jfush5xfji