{"version":"1.0","provider_name":"Food Technology Program","provider_url":"https:\/\/www.ciputra.ac.id\/ftp","title":"Belajar Ilmu di Balik Adonan - Food Technology Program","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"vPm2zThNLQ\"><a href=\"https:\/\/www.ciputra.ac.id\/ftp\/belajar-ilmu-di-balik-adonan\/\">Belajar Ilmu di Balik Adonan<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.ciputra.ac.id\/ftp\/belajar-ilmu-di-balik-adonan\/embed\/#?secret=vPm2zThNLQ\" width=\"600\" height=\"338\" title=\"&#8220;Belajar Ilmu di Balik Adonan&#8221; &#8212; Food Technology Program\" data-secret=\"vPm2zThNLQ\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.ciputra.ac.id\/ftp\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/dieng.blob.core.windows.net\/fto\/2024\/09\/Analisis-Nutrisi-Pangan-Mengungkap-Manfaat-dan-Inovasi-dalam-Teknologi-Pangan.jpg","thumbnail_width":800,"thumbnail_height":450,"description":"Penulis : Felix Dhanaputra Logianwy Saat membuat roti, kita sering diminta untuk \u201cmenguleni adonan hingga kalis\u201d. Adonan yang kalis terasa lentur, tidak lagi terlalu lengket, dan ketika ditarik tipis membentuk membran yang tidak mudah robek. Mengapa demikian? Sifat kalis ini berasal dari gluten, yang membuat adonan mampu menahan gas selama fermentasi sehingga roti bisa mengembang,..."}