NILAI INDEKS GLIKEMIK BERBAGAI PRODUK OLAHAN SUKUN (Artocarpus altilis)
Jurnal Gizi dan Pangan, 2011 <p class="MsoNormal" style="margin: 0cm 5.65pt 6pt 14.2pt; text-align: justify; text-indent: 1cm;"><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us">A new approach based on glycemic index was suggested in choosing foods <span class="shorttext">as a source of carbohydrate.
Rakhmawati FKR +2 more
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PENGARUH PENAMBAHAN ENZIM α-amilase, PERUBAHAN WAKTU,DAN SUHU TERHADAP KARAKTERISTIK MALTODEKSTRIN TEPUNG SUKUN (Artocarpus Communis) MENGGUNAKAN REAKTOR ENZIMATIK (Effect addition of enzyme α-amylase switch time and temperature toward characteristic of maltodextrin Breadfruit Artocarpus Altilis flour using enzymatic reactor) [PDF]
, 2013 Maltodextrin is a product of modified tapioca starch is one of them. Maltodextrin is defined as products containing starch hydrolysis unit G-Dglukosa largely bound by 1,4 glycosidic bonds with DE less than 20.
YUWONO, PRASIDHA
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Preparation of a Breadfruit Flour Bar
Foods, 2016 Breadfruit is a nutritious, high energy food with a low quantity of protein but excellent protein quality. It has the potential to be developed into desired products which will help increase its utilization and add value to the crop. The overall purposes
Carmen L. Nochera
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POTENSI EKSTRAK BUNGA KLUWIH (Artocarpus altilis Linn) Sebagai Insektisida terhadap Kematian Nyamuk Aedes aegypti Linn dengan Metode Elektrik Cair [PDF]
, 2015 Demam berdarah dengue merupakan salah satu penyakit yang cukup berbahaya bagi kehidupan masyarakat yang ditularkan melalui gigitan nyamuk Ae.aegypti Linn. Di Indonesia, jumlah kasus DBD cenderung meningkat dari tahun ke tahun.
NIKMAH , FAIZATUN
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Karakteristik Tepung Sukun (Artocarpus Altilis)
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan)Breadfruit besides can be consumed directly, can also be processed into intermediate product, that is processed into breadfruit flour. Producing breadfruit flour is an effort of food diversification, to reduce people dependency on wheat flour, and to extend the storage time. Characteristic of Breadfruit flour is affected by temperature and drying time.
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Pharmacology and Clinical Pharmacy Research, 2018 Breadfruit leaves (Artocarpus altilis) have been empirically used to treat inflammation. Biosynthesis process such as fermentation can possibly changes the composition of secondary metabolites in breadfruit leaves.
Hesti Riasari +2 more
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Penentuan Kadar Flavonoid Ekstrak Etil Asetat Daun Sukun (Artocarpus Altilis) [PDF]
, 2018 Daun sukun (Artocarpus altilis) merupakan salah satu obat tradisional yang sudah lama digunakan untuk mengatasi berbagai penyakit. Beberapa senyawa yang telah diketahui mampu mengambat pertumbuhan kanker yang terdapat dalam daun sukun adalah senyawa ...
Abidin, Z. (Zainal) +3 more
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Biometria e características físico-químicas da fruta-pão (Artocarpus altilis)
Revista Verde de Agroecologia e Desenvolvimento Sustentável, 2017 A espécie Artocarpus altilis produz frutos popularmente conhecidos como fruta-pão. São climatéricos e contribuem com quantidades consideráveis de energia e fornecer os principais nutrientes da dieta.
Erick dos Anjos Bezerra +2 more
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Pengaruh Daya Serap Air dari Variasi Substitusi Tepung Sukun (Artocarpus Altilis) terhadap Tingkat Pengembangan Kue Muffin [PDF]
, 2012 Ketergantungan masyarakat pada tepung terigu semakin meningkat.Salah satu cara untuk mengatasi ketergantungan akan tepung terigu adalah dengan pemanfaatan produk olahan pangan lokal berbasis non serealia berupa tepung sukun.
ROCHMAWATI, IKA
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NECTAR AND THE POLLINATION OF BREAD FRUIT, ARTOCARPUS ALTILIS (MORACEAE)
Acta Botanica Neerlandica, 1981 SUMMARY In Cameta, PA, Brasil, Trigona (Trigona) fulviventris var. guianae Cock. bees collect pollen and presumably also nectar from staminate inflorescences of Artocarpus altilis (Park.) Fosberg (= A. communis = A. incisa). In this tree the production of staminate inflorescences alternates with that of pistillate ones (second-order dichogamy ...
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