Penentuan Waktu dan Suhu Pengeringan Optimal Terhadap Sifat Fisik Bahan Pengisi Bubur Kampiun Instan Menggunakan Pengering Vakum
Research to improve the quality Salt Lamps of kampiun instant porridge had been done with the treatment temperature and time of drying using a vacuum drying.The aim of the study was to determine the optimal drying temperature and time in the filler manufacture of instant kampiun porridge consisted of instant rice porridge, instant mung beans, black