Results 11 to 20 of about 1,019 (113)

The Effect Of Jicama (Pachyrhizus Erosus) Flour Substitution On Sponge Cake Quality

Jurnal Pendidikan Tata Boga dan Teknologi, 2021
Latar belakang utama dari penelitian ini berasal dari kurangnya variasi pendayagunaan tepung bengkuang, yang merupakan hasil pangan dari Kota Padang, Sumatera Barat khususnya pada produk makanan. Disini, tepung bengkuang berperan sebagai substitusi dari tepung terigu yang kerap digunakan dalam membuat sponge cake.
Resya Ramadhani Faizal, Wirnelis Syarif
openaire   +2 more sources

The Effect Of Jicama Flour Subtitution On The Quality Of Cat’s Tongue Cookies

Jurnal Pendidikan Tata Boga dan Teknologi
This research is motivated by Cookies are small foods with a dense and crunchy texture that are made by baking or in the oven and last more than one month (Rahma Wati, 2013:26). There are various types of cookies in Indonesia, one of which is cat’s tongue cookies.
Dian Lestari, Wiwik Gusnita, Rahmi Holinesti, Ranggi Rahimul Insan   +3 more
openaire   +2 more sources

The Effect Of Jicama Flour Substitution On The Quality Of Soft Cookies

Jurnal Pendidikan Tata Boga dan Teknologi
Soft cookies are a food made from a mixture of wheat flour, granulated sugar, palm sugar, butter, and others. In this research, the main ingredient for making soft cookies was substituted with jicama flour. Jicama flour comes from jicama fruit which is very easy to get in Padang City because Padang City is one of the areas with a lot of jicama ...
Wulan Salwa Ningrum, Wiwik Gusnita, Rahmi Holinesti, Ezi Anggraini   +3 more
openaire   +2 more sources

The Addition Of Jicama Flour On The Quality Of Shape, Color, Aroma, Texture And Taste In Muffins

Jurnal Pendidikan Tata Boga dan Teknologi
Muffins are a type of bread without yeast that are made in personal sizes and can be eaten in just a few bites. Muffins that are generally developed at this time are classified as quick bread because they use chemical raising agents that can react quickly as a substitute for yeast which is a biological raising agent that reacts more slowly.
Febrita Sari, Wiwik Gusnita, Kasmita Kasmita, Ezi Anggraini   +3 more
openaire   +2 more sources

The Effect Jicama Flour Substitution On The Quality Of Coconut Root Cake

Jurnal Pendidikan Tata Boga dan Teknologi
Coconut root dry cakes or cactus cakes are dry cakes made from white glutinous rice flour, coconut milk, sugar and eggs which are stirred together then fried using a tool by pressing or turning a lever where the spuid is directed into medium hot oil, then the mixture is fried until ripe.
Hafifah Mardiah Susanti, Wiwik Gusnita, Rahmi Holinesti, Juliana Siregar   +3 more
openaire   +2 more sources

Study of The Formulation Jicama Flour (Pachyrhizus erosus) and Wheat Flour on The Sensory Characteristics of Brownies Chips

Jurnal Keteknikan Pertanian Tropis dan Biosistem
Brownies chips is a meal made from brownies dough that is molded into thin squares and baked dry to produce chips that are easy to consume and last a long time. The aim of this research is to determine the formulation of jicama flour (Pachyrhizus erosus) and wheat flour which produces brownies chips with the best sensory properties on the attributes of
Novita Herdiana, Suharyono AS, Samsul Riza, Az Zahra Fithri Salsabila   +3 more
openaire   +2 more sources

Understanding barriers of eating unfamiliar fruits and vegetables in children using ‘Sensory Play’: a narrative review

International Journal of Food Science &Technology, Volume 58, Issue 8, Page 4075-4087, August 2023., 2023
In this graphical abstract, a visual narrative highlighting the potential role of ‘Sensory Play’ (using the 5 senses) in reducing neophobia towards unfamiliar foods in children was presented. In comparison, little exposure toward sunfamiliar foods may inhibit unfamiliar food acceptance among children.
Brooke Crawford, Julia Y.Q. Low, Lisa Newman   +2 more
wiley   +1 more source

Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote Mespilus Germánica L. through Sustenance Artificial Intelligence

Journal of Food Quality, Volume 2023, Issue 1, 2023., 2023
The theme of the presented study is to create a compote that is functional, inexpensive in cost, free of preservatives, and will have long shelf life, as well as to assess its rheological, sensory, and physicochemical properties. The objective was to construct a loquat compote (Mespilus germánica L.) using agar from cochayuyo (Chondracanthus chamissoi)
Franklin Ore Areche, Denis Dante Corilla Flores, Miguel Angel Quispe-Solano, Gulzar Ahmad Nayik, Erika Amelia De La Cruz-Porta, Alfonso Ruiz Rodríguez, Almer Ventura Roman, Ruth Chweya, Rijwan Khan   +8 more
wiley   +1 more source

Physicochemical and Functional Properties of Starches from Pachyrhizus erosus with Low Digestibility

eFood, Volume 2, Issue 3, Page 154-161, June 2021., 2021
The search for novel natural ingredients has been stimulated by the food and non‐food industries, and roots of Pachyrhizus erosus (jicama) emerges as promising crops for industrial production due to its crispy and succulent flesh and high yield. Therefore, jicama starches from Fujian Province (SFJ) and Guangxi Province (SGX) were isolated and the ...
Xiao‐Dan Shi, Jing‐Jing Huang, Jin‐Zhi Han, Shao‐Yun Wang   +3 more
wiley   +1 more source

COMPARISON OF IMMEDIATE AND TWO-HOUR DELAYED BLOOD GLUCOSE RESULTS IN PREGNANT WOMEN

Meditory, 2023
Background: Synthetic media for microbial growth are expensive, thus opening the way for making bacterial growth media using local raw materials at low prices.
Meta Nur'Izzu Marini, Aturut Yansen, D. R. Wijayanti   +2 more
semanticscholar   +1 more source