Results 111 to 120 of about 13,400 (211)
PENGARUH WAKTU DAN SUHU PENGERINGAN DENGAN OVEN SN 281272 TERHADAP KUALITAS PRODUK TEPUNG UBI JALAR UNGU (Ipomoea Batatas L.) [PDF]
, 2015 The purpose of this research is to know the optimal temperature and drying time to produce a purple sweet potato flour in accordance with standard. Research methodology used namely the preparation of raw materials, purple sweet potato flour to make, do ...
Rokib, -
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Jurnal Ilmu dan Teknologi Hasil TernakProbiotics are live microorganisms that benefit to the body's health. One of which is Pediococcus acidilactici BK01, which is used as a microencapsulated starter in the manufacture of fermented milk.
Doni Supadil, Sri Melia, Indri Juliyarsi
doaj +1 more source
Agritech, 2016 The aim of this study was to optimize gluten free pasta formula made from purple sweet potato puree and mung bean flour. Aplication of a mixture design allowed to find the optimal composition to achieve the desirable characteristic.
Ira Mulyawanti +2 more
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Innovation in the processing of fermented purple sweet potato (Ipomoea batatas L.) flour using an air fryer: Its impact on anthocyanin and flavonoid stability [PDF]
EPJ Web of Conferences. Purple sweet potato ( Ipomoea batatas L.) is a valuable local crop with high anthocyanin and flavonoid contents, but its utilization remains limited to fresh consumption.
Nastiti Anjarsari Dini +2 more
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Potato Classification Using Deep Learning [PDF]
, 2020 : Potatoes are edible tubers, available worldwide and all year long. They are relatively cheap to grow, rich in nutrients, and they can make a delicious treat. The humble potato has fallen in popularity in recent years, due to the interest
Abu-Naser, Samy S. +3 more
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Analysis Of Total Dissolved Solids, Color And Specific Volume Of Biscuits With Banana Flour (Musa Acuminata Colla) Substitution And Purple Sweet Potato Puree (Ipomoea Batatas L.) Addition [PDF]
This study aims to study the effect of substitution of lady finger banana flour (Musa acuminata colla) and the addition of purple sweet potato (Ipomoea batatas L.) on the total soluble solids, color and specific volume of biscuits.
Hotman Manurung +1 more
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Physicochemical properties of egg roll from composite flour of wheat and purple flesh sweet potato
IOP Conference Series: Earth and Environmental Science, 2019 Abstract Intensification of use of local food like purple flesh sweet potato is useful for food diversification program and food endurance in Indonesia. Physicochemical properties of egg roll from addition purple flesh sweet potato flour and concentration of carboxymethyl cellulose (CMC) have been learned, with ratio of wheat flour with ...
Mimi Nurminah +2 more
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Korean Journal of Food Science and Technology, 2012 The effect of puffing conditions on the physical properties and sensory evaluations of a puffed snack (ppeongtuigi) made of purple sweet potato flour was investigated. The snacks consisted of coated artificial rice with purple sweet potato flour with water, tempered to 7%, 9% and 11% moisture. The coated material was puffed at 236, 241, or for 4, 5, or
Seon-Hwa Cheon +2 more
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SUBSTITUSI TEPUNG UBI JALAR UNGU DALAM PEMBUATAN ROTI BURGER UNTUK MENINGKATKAN PENGETAHUAN MASYARAKAT DI KECAMATAN BIRINGKANAYA KOTA MAKASSAR [PDF]
, 2019 Intan Dara Ugi Amaly. 1528041024. Subtitution Of Sweet Purple Potato Flour In Making Burger Bun To Increase Knowledge Community Of Biringkanaya Subdistrict In Makassar City. Skripsi. Pendidikan Kesejahteraan Keluarga.
Amaly, Intan Dara Ugi
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International Journal of Food PropertiesThere is a need to explore the influence of particle size of sweet potato flour on physicochemical properties and in vitro starch digestibility of gluten free sweet potato noodles. The aim of this work was to examine the influence of purple-fleshed sweet
Muhammad Azeem +6 more
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