Results 91 to 100 of about 489,665 (169)

Pengembangan healthy snack bar kombinasi koro benguk (Mucuna pruriens l.) dan ubi jalar ungu (Ipomoea batatas l.) berdasarkan penerimaan konsumen

Agrointek
Market demand shows increasing consumer behavior toward healthy snack products, which are lower in sugar, salt, fat, and contain other nutrients. However, snack bars on the market contain high levels of sugar and fat.
Cici Wahyuni, Affan Fajar Falah, Arita Dewi Nugrahini   +2 more
doaj   +1 more source

Purple sweet potato as a natural stabilizer in dairy products

Пищевые системы
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.
A. Juliana, F. Maruddin, W. Hatta
doaj   +1 more source

The effect of composition purple sweet potato flour (Ipomoea batatas L.) and wheat on the physical, chemical and sensory properties in cookies [PDF]

Cookies are a type of biscuit made from soft dough, high in fat content, relatively crispy when broken, and have a dense cross-sectional texture. The significantly increasing data on wheat flour consumption indicates a very high level of dependence on ...
Yuanda, Afifah Nurfadyah Islami Yuanda, Khoerunnisa, Farah, Yuliani, Ririn, Rahmalia, Rekha Rizky, Sari, Yuli Perwita   +4 more
core   +1 more source

The Effect of Adding Purple Sweet Potato (Ipomoea batatas L) on the Organoleptic Quality of Mocaf Flour-Based Pukis Cake [PDF]

Pukis cake is a traditional snack that is generally made from wheat flour. To reduce dependence on imported flour, mocaf is used as an alternative, along with purple sweet potato (Ipomoea batatas L.) as a natural coloring agent that also increases ...
Chusnah, Miftachul, Hartanti, Dyah Ayu Sri, Shodiqin, Muhammad Ali   +2 more
core   +1 more source

Antioxidants and Fiber Rice Analog Based on Composite Flour (Moringa, Purple Sweet Potato, and Cassava) as Local Food Diversification

This study explores the development of analog rice from composite flours of moringa, purple sweet potato, and cassava to diversify local food and enhance nutritional value.
Sabariyah, Sitti, Nursusmawati, Basrin, Fitriani, Chaniago, Ramadhani, Lamusu, Darni   +4 more
core  

The Impact of Purple Sweet Potato Flour Substitution on the Physical and Organoleptic Characteristics of Non-flaky Crackers

Non-flaky crackers are snacks like biscuits but go through a fermentation process and are not layered. This research aimed to determine the effect of purple sweet potato flour substitution on non-flaky crackers' physical and organoleptic characteristics.
Purnama, Wiwin, Halim, Abdul, Yudiastuti, Silvia Oktavia Nur   +2 more
core  

The Effect of Tapioca Flour Substitution with Purple Sweet Potato Flour (Ipomoea batatas Blackie) on the Organoleptic Testing of Beef Meatballs [PDF]

The increasing demand for processed meat products has driven innovation toward offerings that are not only delicious and practical but also more nutritious. Beef meatballs are among the most popular processed meat products, but they often contain tapioca
Wijayanto, Sandy, Rahmawati, Resti Yuliana, Samur, Salnan Irba Novaela   +2 more
core   +1 more source

INCREASING THE NUTRITIONAL CONTENT OF COOKIES WITH PURPLE SWEET POTATO FLOUR: ORGANOLEPTIC TEST AND NUTRITIONAL ANALYSIS

Functional foods containing additional ingredients that are beneficial for health have become an increasing research focus. Purple sweet potato flour is known to have a longer shelf life with proper pan processing.
Lestari , Anik, Nusra , ST Austa, Hikmayani , Nur Hafidha   +2 more
core  

Physical Properties and Panelists’ Preference for Purple Sweet Potato Flour Flakes with Okara Flour Substitution

Agricultural Science
Purple sweet potato flour is a promising flake component due to its elevated carbohydrate and antioxidant levels. Nonetheless, its very low protein content requires the incorporation of supplementary ingredients, such as okara flour, which is abundant in
Sulthan Haz Syafiq Mubarok, Dwi Agustiyah Rosida, Tiurma Wiliana Susanti Panjaitan   +2 more
doaj   +1 more source

Physical and Sensory Quality of Sausages Made from Spent Laying Hens Using Purple Sweet Potato Flour (Ipomoea Batatas L)

This study investigated the effect of purple sweet potato (Ipomoea batatas L.) flour as a filler on the physical and sensory qualities of sausages produced from spent laying hens and determined the optimum inclusion level. A Completely Randomized Design (
Evacuree S. Tangkere, Wahidah Ma’ruf, Friets S Ratulangi   +2 more
core   +1 more source