Results 71 to 80 of about 403,292 (167)

Hedonic And Quality Analysis Of Chiffon Cake With Purple Sweet Potato Flour Substitution [PDF]

, 2016
The purpose of this study is (1) to determine differences in color chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (2) to determine differences in flavor of chiffon cake which is substituted with ...
Mahfud, Tuatul, Kusuma, Bambang Jati
core   +1 more source

KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU [Color Characteristics and Antioxidant Activity of Anthocyanin Extract from Purple Sweet Potato]

Jurnal Teknologi dan Industri Pangan, 2014
Anthocyanin is a natural pigment that produces a range of colors, varying from red, purple, blue to yellow. The stability of the anthocyanin color is affected by pH, temperature, and light.
Ai Mahmudatussa’adah1,2)*, Dedi Fardiaz1,3), Nuri Andarwulan1,3), dan Feri Kusnandar1,3)   +3 more
doaj   +1 more source

Freeze drying of purple sweet potato

, 2018
The purpose of this research is to find a new way to process purple sweet potato to promote purple sweet potato as a delicious and healthy food. Freeze dried purple sweet potato are in best condition in term of moisture and anthocyanin content when being
Hong Ngoc, Nguyen
core  

Identification of Functional Groups and Types of Anthocyanin Pigments of Purple Sweet Potato cv. Antin 2 and cv. Antin 3 [PDF]

BIO Web of Conferences
Purple sweet potatoes (Ipomoea batatas L. Lam.) contain anthocyanin pigments which act as natural antioxidants which are very beneficial for health. The research aimed to identify the functional groups and types of anthocyanin pigments in purple sweet ...
Farida Siti, Saati Elfi Anis, Damat Damat, Wahyudi Ahmad, Van Minh Nguyen   +4 more
doaj   +1 more source

The The Chemical Characteristic of Manila Duck Sausage Processed by Using Purple Sweet Potato Flour as Subtitute of Tapioca

, 2022
Experiment aims to determine the substitution effect of tapioca by purple sweet potato flour on antioxidant, fat oxidation, fat content and pH of Manila duck sausage.
Kehik, Agatha Feriyanti Fore, Noach, Yakob Robert, Sipahelut, Gertruida Margareth   +2 more
core   +1 more source

Karakteristik Kimia Biskuit dari Tepung dan Serat Ubi Jalar Ungu

Jurnal Teknologi dan Industri Pertanian Indonesia, 2019
Purple sweet potato is one type of tuber that is rich in carbohydrates in the form of starch and fiber. It also contains purple anthocyanin pigments. In this research, purple sweet potato was processed into flour and starch. Starch processing solid waste
Stefani Limanto, Elisa Julianti, Zulkifli Lubis   +2 more
doaj   +1 more source

Multidimensional evaluation of the effects of pre-gelatinized purple sweet potato flour on the characteristics and glycaemic response of yogurt drink

Future Foods
Purple sweet potato (Ipomoea batatas L.) is rich in bioactive compounds with antioxidant activity. Pre-gelatinized purple sweet potatoes can be used in low-sugar yogurt drink products.
Kiki Fibrianto, Aloisia Lovy Widiati, Irma Sarita Rahmawati, Widya Dwi Rukmi Putri, Gleb Yakubov   +4 more
doaj   +1 more source

Processing and Quality Evaluation of Low Sugar Purslane and Purple Sweet Potato Jam

Shipin gongye ke-ji
In order to meet the needs of consumers for diversified taste and healthy diets, a scientific formula and advanced manufacturing method for a new type of jam with low-sugar and no preservative were developed.
Kaiping ZHANG, Xingjing WEI, Yanli LIU, Yandong BAN, Wenbiao WU   +4 more
doaj   +1 more source

Potensi Tepung Ubi Jalar Ungu (Ipomea batatas L.) dalam Pembuatan Bolu Kemojo sebagai Makanan Khas Provinsi Riau

Jurnal Teknologi dan Industri Pertanian Indonesia, 2016
(Effect Potential Use of Purple Sweet Potato Flour ss Ingredient in Kemojo Cake, Riau Province Traditional Food)  ABSTRACT. The purpose of this study was to obtain an optimal ratio of purple sweet potato flour to wheat flour to produce good quality ...
Syahli Putra Turelanda, Noviar Harun, Rahmayuni Rahmayuni   +2 more
doaj   +1 more source

The Effect Of Purple Sweet Potato Starch Variation On Marshmallow Characteristics [PDF]

Purple sweet potato contains antioxidants such as beta-carotene 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.
Marlina, Lusi, Ningsih, Ayu Puspita
core   +1 more source