Results 111 to 120 of about 1,261 (199)

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  

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  

KHARAKTERISTIK MUFFIN DARI TEPUNG UBIJALAR UNGU KAYA PATI RESISTEN (The characteristics of muffin from resistant starch- rich purple sweet potato flour)

, 2017
Resistant starch- rich purple sweet potato flour can be used as wheat substitute in muffin production, partly  because of its potential health benefit.  The aim of this research was to find proper  ratio between wheat flour and purple sweet potato flour ...
Zuidar, Ahmad Sapta; Jurusan teknologi Hasil Pertanian Universitas Lampung, Yuliana, neti; Jurusan teknologi Hasil Pertanian Universitas Lampung, Naim, Ira Ervinda; Jurusan Teknologi Hasil Pertanian, Nurdjanah, Siti; Jurusan Teknologi Hasil Pertanian Universitas Lampung   +3 more
core   +1 more source

Karakteristik mutu fisik, kimia dan umur simpan beras analog dari campuran tepung ubi jalar ungu, jagung dan sagu

Agrointek
Flours made from a mixture of purple sweet potato, corn, and sago have potential use in producing analog rice. The desired analog rice should contain good nutritional value, bioactive components, and have a long shelf life.
Feri Kusnandar, Faleh Setia Budi, Dias Indrasti, Nur Annisa, Kezia Grace Abraham, Azizah Tsaniya Fasya, Yane Regiyana, Slamet Budijanto   +7 more
doaj   +1 more source

The Effect of Adding Red Bean Extract and Purple Sweet Potato Flour on the Quality of Ice Cream Made from Coconut Cream

, 2023
This research was aimed to determine the effect of adding red bean extract and purple sweet potato flour on the quality of ice cream made from coconut cream.
Rahman, Nisa Irdina
core  

Kadar beta karoten dan warna kue apem berbahan dari komposit tepung ubi jalar ungu dan tepung jagung

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Purple sweet potato and corn flours are considered promising composite alternatives to rice flour in traditional bakery products due to their higher nutritional value and potential to enhance product appearance.
Salwa Danella Atiqoh Fauziyyah, Pramudya Kurnia, Fitriana Mustikaningrum   +2 more
doaj   +1 more source

The effect of purple sweet potato flour and brown rice substitution on the quality of sourdough bread

AcTion: Aceh Nutrition Journal
The high dependence on wheat flour and the increasing demand for functional foods for individuals with Diabetes Mellitus have spurred innovations in food products, including sourdough bread. This study aimed to evaluate the effect of substituting 50% of wheat flour with varying ratios of purple sweet potato flour and brown rice flour on the sensory ...
Irma Sarita Rahmawati, Farah Salasabila, Nadia Gita Fernanda, Firdaus Sukma, Rahmawati Indira Lahita   +4 more
openaire   +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

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

Physical Characteristics of White Bread with Various Levels of Purple Sweet Potato Flour Substitution

Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian
This study evaluated the effect of wheat flour substitution with purple sweet potato flour on the physical characteristics of white bread. The experiment was conducted using a Completely Randomized Design with a single factor, namely the level of purple sweet potato flour substitution at 0%, 15%, 30%, 45%, and 60%.
Raida Amelia Ifadah, Diwyacitta Antya Putri, Febriani Lukitasari, Sri Handajani, Luthfiyah Nurlaela, Fitriana Nugraheni   +5 more
openaire   +1 more source