Results 91 to 100 of about 6,365 (182)

The effect of level substitution of tapioca flour with local indonesian tuber flour on the physicochemical quality of local chicken sausage

Jurnal Ilmu Peternakan dan Veteriner Tropis
This study aimed to evaluate the effect of substituting tapioca flour with local Indonesian tuber flours on the physicochemical quality of chicken sausages.
Muhammad Mar'ie Sirajuddin, Azchar P. P. Putra   +1 more
doaj   +1 more source

Degradation Process of the Purple Sweet Potato Amylase [PDF]

Proceedings of the 2017 7th International Conference on Education, Management, Computer and Society (EMCS 2017), 2017
Yunguo Qi, Xuezhen Li, Shulan Yu, Dongfeng Zhao   +3 more
openaire   +1 more source

Purple sweet potato as a natural stabilizer in dairy products

Food systems
Consumer interest in high-quality food is growing, especially in functional products. Milk and dairy products are high-nutrient sources that are often enriched with additives to enhance their bioactivity. However, dairy products such as yogurt can be prone to defects, including syneresis.
A. Juliana, F. Maruddin, W. Hatta
openaire   +1 more source

Glucose Syrup from Purple Sweet Potatoes (Ipomoea batatas L. Poir) using Acid Hydrolysis Method

Equilibrium
. The making of glucose syrup from purple sweet potatoes is motivated by the high demand for alternative sugar in Indonesia. Through the processes that have been carried out and the results of previous studies, the potential of purple sweet potatoes to ...
Esa Nur Shohih, Dendi Sri Sulistyantoro, Vira Mawardha Putri   +2 more
doaj   +1 more source

Physicochemical and Organoleptic Characteristics of Cookies Made from Mocaf and Purple Sweet Potato Flour with The Addition of Robusta Coffee Powder

Jurnal Ilmu Pertanian Indonesia
Proximate analysis was conducted on cookies with different formulations of mocaf, purple sweet potato flour, and robusta coffee powder. This study aimed to analyze the proximate composition of cookies containing mocaf, purple sweet potato flour, and ...
Oktaviani Oktaviani, Muhammad Handika Wahyu Agung Nugraha   +1 more
doaj   +1 more source

Effect of Nitrite Substitution of Sausage with Addition of Purple Sweet Potato Powder and Purple Sweet Potato Pigment

Journal of the Korean Society of Food Science and Nutrition, 2015
Namrye Lee, Chung Sick Kim, Gun Sung Yu, Man Chun Park, Wan Ou Jung, Un Kwon Jung, Yoon Joung Jo, Kyung Hee Kim, Hong Sun Yook   +8 more
openaire   +1 more source

PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK ES KRIM SUSU KAMBING PERANAKAN ETAWA [The Influence of Purple Sweet Potato Increment og Organoleptic Characteristic of Goat Milk Ice Cream of Etawa Generation]

Jurnal Teknologi & Industri Hasil Pertanian, 2014
Goat milk is perishable foodstuffs and has  low shelf life. One way to preserve it is process goat milk into ice cream. This is usefulforreducingthe damagenutritiongoat milk.
Susilawati Susilawati, Fibra Nurainy, Aditya Wahyu Nugraha   +2 more
doaj   +2 more sources

Pemanfaatan Sari Ubi Jalar Ungu (Ipomoea batatas poiret) Sebagai Zat Pewarna Pada Pewarnaan Staphylococcus aureus

Jurnal Teknologi Laboratorium, 2016
The sweet potato purple (Ipomoea batatas poiret) is a type of tubers which have a component of starch, consisted of 30-40% amylase and 60-70% amylopectin.
Tuty yuniarty, Siti Rachmi Misbach
doaj  

The Effect Of Purple Sweet Potato Starch Variation On Marshmallow Characteristics

Indonesian Journal of Fundamental and Applied Chemistry
Purple sweet potato contains antioxidants such as betacarotene and anthocyanins that have health benefits. This study utilizes purple sweet potato that has been processed into starch as a raw material for making marshmallows. This study aims to determine the best variation of purple sweet potato starch on marshmallow characteristics and its effect by ...
Ayu Puspita Ningsih, Lusi Marlina
openaire   +1 more source

Stability of Anthocyanin Content in Various Processed Purple Sweet Potatoes

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
People are becoming more conscious of the relationship between nutrition and health. Research has been conducted on the presence of anthocyanins in purple sweet potatoes, as this bioactive compound not only imparts the bright purple color to its flesh but also holds the potential for health benefits.
Taufik Mesiano, Al Rasyid, Anggi Gayatri, Widjajalaksmi Kusumaningsih, Fiastuti Witjaksono, Herqutanto Herqutanto, Lisda Amalia, Agung Karuniawan, Nuri Andarwulan, Salim Harris   +9 more
openaire   +2 more sources