Results 31 to 40 of about 444 (120)

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   +1 more source

Modification of the GLITEROS diabetes-specific hospital enteral formula based on jicama flour and tempeh flour with the addition of sunflower seed flour

Food Research
The diabetes-specific enteral formula is necessary to assist glycemic control for critically ill diabetic patients. The GLITEROS enteral formula is an innovative diabetes-specific hospital enteral formula made from local food, jicama flour and tempeh flour.
L. Wijayanti, M. Muniroh, A.N. Al-Baarri, D.Y. Fitranti, E> Mahati, D.N. Afifah   +5 more
openaire   +1 more source

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   +1 more source

Pengaruh waktu hidrolisis dan konsentrasi HCl terhadap karakteristik pati termodifikasi dari bengkuang (Pachyrrhizus erosus) [PDF]

, 2018
Tepung bengkuang dapat dimanfaatkan sebagai penyalut tipis (enkapsulan) bahan aktif. Untuk memenuhi spesifikasi produk tersebut tepung bengkuang perlu dilakukan modifikasi.
Hermianti, Wilsa, Silfia, S, Wahyuningsih, Tri, Yeni, Gustri   +3 more
core   +4 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   +1 more source

Perilaku Makan Masyarakat Pedesaan di Kalimantan Barat [PDF]

, 2018
Most rural communities in West Kalimantan were facing negative impact of increasing land conversion activities on their natural food supply. Improper eating behavior and limited health facilities may give more health and death risk to these people.
Candramila, W. (Wolly), Erasmawanti, D. (Deska), Gola, L. (Lisa), Hosniah, H. (Hosniah), Magdalena, M. (Magdalena), Sihombing, D. R. (Desta)   +5 more
core  

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   +1 more source

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   +1 more source

Prickly Pear Cactus [PDF]

, 2011
This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing prickly pear ...
Washburn, Carolyn
core   +1 more source

Physical Characteristics of Flakes with Variations Kepok Banana Bud (Musa paradisiaca Linn.) and Mocaf Flour [PDF]

Yellow Kepok banana buds (KBB) are well-known for their high dietary fiber content and prospective use as functional food additives. High fiber consumption has been linked to diabetes prevention.
Rahmadhia, Safinta Nurindra, Toni, Denna Rianda, Fitriani, Aprilia   +2 more
core   +2 more sources