Results 131 to 140 of about 41,764 (227)

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

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

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

Variasi Konsentrasi Pektin Kulit Durian terhadap Karakteristik Fisik dan Mekanik Edible Film dari Pati Ubi Jalar Ungu [PDF]

, 2017
The research aims to determine the best concentration of durian leather pectin and to repair physically and mechanically of edible film of purple sweet potato starch.
Ali, A. (Akhyar), Johan, V. S. (Vonny), Lesmana, I. (Indra)   +2 more
core  

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

The effect of fermented purple sweet potato (ipomoea batatas l) skin in diets on feed and anthocyanin consumption, carcass characteristics, anthioxidant profile and meat texture of Bali duck [PDF]

, 2016
An experiment was carried out to determine the effect of fermented purple sweet potato (Ipomoea batatas L) skin in diets on feed and anthocyanin consumption, carcass characteristics antioxidant profile and meat texture of Bali duck.
Yadnya, T.G. Belawa, Trisnadewi, AA. A.S., Sukada, I Ketut, Oka, I Gusti Lanang   +3 more
core   +1 more source

Can Purple Sweet Potato Yoghurt Control Weight Gain?

Proceedings of the 2nd Social and Humaniora Research Symposium (SoRes 2019), 2020
R. Handayani, Yesica Fitri, Antia Ayudika, R. Anita Indriyanti, Yuke Andriane, Yuktiana Kharisma, Uci Ary Lantika   +6 more
openaire   +1 more source

Purple Sweet Potato Takes Colon Cancer [PDF]

Novel Techniques in Nutrition & Food Science, 2018
openaire   +1 more source

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  

Effect of Preheating Whey Protein Concentrate on the Stability of Purple Sweet Potato Anthocyanins. [PDF]

Polymers (Basel), 2023
Zhang S, Deng G, Wang F, Xu H, Li J, Liu J, Wu D, Lan S.   +7 more
europepmc   +1 more source