Results 71 to 80 of about 3,117 (202)

Breadfruit

, 2018
Conforms to: doi:10.34847/cocoon.49aefa90-8c1f-3ba8-a099 ...
openaire   +1 more source

Production and Quality Evaluation of Functional Burgers From Monodora myristica (Gaertn.) Dunal and African Breadfruit

Food ScienTech Journal
Functional burgers were produced from Monodora myristica-African breadfruit blends and toasted African breadfruit seeds. Flour was produced from Monodora myristica seeds and the flour was defatted.
Anna Ngozi Agiriga, Maduebibisi Ofo Iwe
doaj   +1 more source

Optimization of sodium metabisulfite concentration and drying temperature to enhance the quality of breadfruit starch using response surface methodology [PDF]

BIO Web of Conferences
Breadfruit (Artocarpus altilis) is an underutilized tropical crop widely cultivated in Indonesia, offering considerable potential as a sustainable source of starch for food applications.
Kusumasari Findi Citra, Samita Irene Ratri Andia, Mardiyanto Mohammad, Prasetyo Angga   +3 more
doaj   +1 more source

Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends

Acta Universitatis Sapientiae: Alimentaria, 2020
Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of breadfruit. This study aims at determining and comparing the functional and pasting characteristics of pupuru and
Akinyele O. F., Ikujenlola A. V., Omobuwajo T. O.   +2 more
doaj   +1 more source

PEMBUATAN MEUSEUKAT MENGGUNAKAN TEPUNG KOMPOSIT DARI SUKU (Artocarpus altilis) DAN TERIGU SERTA PENAMBAHAN NENAS (Ananas comosus L.)

Jurnal Teknologi dan Industri Pertanian Indonesia, 2012
This study aimed to determine the effect of composite flour ratio and the pineapples percentage that is added to the meuseukat produced. Based on the results, meseukat has a value of 34.30% moisture content, ash content of 0.52%, 22.98% of sucrose levels,
Yanti Meldasari Lubis, Syarifah Rohaya, Huri Afrina Dewi   +2 more
doaj   +1 more source

KAJIAN PENAMBAHAN NATRIUM PYROPHOSPAT UNTUK MENCEGAH BROWNING PADA PEMBUATAN TEPUNG SUKUN

Jurnal Teknologi Pangan, 2013
Like  most  fruit - fruit,  breadfruit  prone  to  browning  after  peels.  This  is  due  to oxidation  by  air,  forming  browning,  which  will  result  in  the  final  result  breadfruit  flour  for making good quality flour is white, and dry ...
Luluk Edahwati, Kalimatus S, Dian Nuraini   +2 more
doaj   +1 more source

Comparison of Anti-Inflammatory Activity between Fermented and Dried Breadfruit Leaves Extract (Artocarpus Altilis)

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, Sani N. Fitriansyah, Oktamuman Putra   +2 more
doaj  

PENGENDALIAN MUTU PADA PRODUKSI KERIPIK SUKUN

Agrointek, 2016
There are many matter can be make  chips. One of them is breadfruits chips.  Consumers need a good quality of product. The industries must be keep  the quality of its products.
Edi Junaidi, Banun Diyah Probowati, Muhammad Fakhry   +2 more
doaj   +1 more source

Issue Information

Food Biomacromolecules, Volume 3, Issue 1, Page 1-4, March 2026.
No abstract is available for this article.
wiley   +1 more source

Pengaruh Tepung Daun Sukun (Artocarpus altilis) terhadap Produksi dan Kualitas Telur Puyuh (Coturnix-coturnic japonica)

Jurnal Agripet, 2017
ABSTRAK. Penelitian ini bertujuan untuk mengetahui pengaruh tepung daun sukun (artocarpus altilis) terhadap produksi telur dan kualitas telur puyuh (Coturnix-coturnix japonica). Materi yang digunakan dalam penelitian ini adalah burung puyuh betina umur 2
Elly Tugiyanti, Rosidi Rosidi, As’ad Khoirul Anam   +2 more
doaj   +1 more source