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...Core metadata citation and similar papers at ac uk provided by jurnal online politeknik negeri lampung penelitian pertanian terapan vol issn optimasi proses pembuatan bubuk tepung kedelai optimization process soybean flouring hertini rani zulfahmi dan yatim r widodo jurusan teknologi jln soekarno hatta no rajabasa bandar telp fax abstract powder is processed soy products are created through several stages of processing such as sorting soaking cooking refrigeration drying grinding sieving packaging this study aimed to determine the effect dipping time pressing on quality powdering research was arranged in a randomized block design rak consists factors first factor long soybeans l hours second p minutes consisted treatment combinations with three replications results namely for produces yield degree whiteness protein content fat alb water while rendemen contentof key words condition diterima disetujui pendahuluan merupakan salah satu bahan pangan dari kelompok biji bijian penghasil sumbe...