Karakteristik Dodol Ubi Jalar Ungu (Ipomoea Batatas Blackie) Dengan Variasi Penambahan Tepung Rumput Laut [PDF]
, 2012 Dodol is a processed food made of a mixture of glutinous rice flour, palm sugar, and coconut milk which is boiled until be condensed so it can be sliced. Sweet potatoes contain anthocyanins ranging from 519 mg/100 g fresh weight.
Suyanto, A. (Agus) +1 more
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Polish Journal of Food and Nutrition SciencesLow intake of dietary fiber is closely related to an increased risk of various non-communicable diseases globally. This study aimed to develop a formulation for high-fiber extrudate based on purple sweet potato and kidney bean and evaluate the ...
Eny Palupi +8 more
doaj +1 more source
AgrointekMarket 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 +2 more
doaj +1 more source
MATEC Web of Conferences, 2018 Iron deficiency (ID) is considered to be the most micro-nutritional problem, and the main cause of anaemia, called Iron Deficiency Anaemia (IDA). Nowadays, iron fortification is the most practical and priority solution for IDA alleviation.
Santosa Herry +4 more
doaj +1 more source
Pengaruh Substitusi Tepung Tempe Terhadap Kadar Beta Karoten, Warna Dan Daya Terima Biskuit Ubi Jalar Ungu [PDF]
, 2016 Purple sweet potato has a high content of beta carotene and can be processed into biscuits. Tempeh flour can be used as an ingredient in the manufacture of biscuits made from purple sweet potato to increase protein content. The use of purple sweet potato
, Endang Nur W, SST., M.Si Med +2 more
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Hypocholesterolemic Effect of Biscuit Made from Purple Sweet Potato Flour, Starch, and Fiber Rich Flour on Rats [PDF]
Advances in Biological Sciences Research, 2022 Rona J. Nainggolan +2 more
openaire +1 more source
FINAL REPORT THE USE OF PURPLE SWEET POTATO IN MAKING MINI PIZZA AS A NEW VARIANT [PDF]
, 2015 This study discusses about the use of purple sweet potato in making mini pizza as a new variant. The writer wanted to know the influence of purple sweet potato toward taste, texture and aroma of the pizza result. The writer applied the experiments method.
Herlina, -
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Karakteristik Fisikokimia dan Organoleptik Biskuit Tepung Ubi Jalar Ungu dan Tepung Koro Pedang Putih [PDF]
Biscuits were made of purple sweet potato flour and jack bean flour as an effort to add nutritional value to the biscuits. This study aimed to determine the effect of different substitution ratios of purple sweet potato flour and jack bean flour on the ...
Khafsah, Fatya N +2 more
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Pengaruh Substitusi Tepung Ubi Ungu pada Pembuatan Kue Kastengel Terhadap Kualitas Organoleptik dan Tingkat Kesukaan [PDF]
This study aims to determine 1) the effect of purple sweet potato flour substitution with a percentage of 10%, 20%, and 30% on the organoleptic quality of kastengel in terms of aroma, color, taste, and texture 2) the level of public preference for ...
Rukmini, Ambar +2 more
core +1 more source
Kajian Sensoris, Sifat Kimia Dan Sifat Fungsional Mi Instan Dengan Substitusi Bekatul Beras Merah Dan Tepung Ubi Jalar Ungu [PDF]
, 2014 Tujuan dari penelitian ini adalah menentukan formula produk mi instan yang dibuat dengan substitusi tepung ubi jalar ungudan bekatul beras merah, mengetahui sifat kimiawi (air, abu, protein, lemak dan karbohidrat) produk mi instan yang dibuat ...
Affandi, D. R. (Dian) +2 more
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