Results 11 to 20 of about 13,400 (211)
Characterization of the dough rheological and steamed bread fortified with extruded purple sweet potato flour [PDF]
International Journal of Food Properties, 2020 Addition of purple sweet potato flour has a negative effect on the technological characteristics of steamed bread. The present study researches the potential of extruded purple sweet potato flour (EP) in improving the quality of composite dough and ...
Xingli Liu +3 more
doaj +4 more sources
The Effect Of Purple Sweet Potato Flour Substitution On The Quality Of Lidah Kucing Cookies [PDF]
Jurnal Pendidikan Tata Boga dan Teknologi, 2022 The background of this research is to vary the cat's tongue cookies with purple sweet potato flour which aims to utilize local food ingredients, add to the innovation of cat tongue cookies products.The main ingredient in making cat's tongue cookies is ...
D, Sri Wahyuni, Gusnita, Wiwik
core +3 more sources
Purple Sweet Potato Flour Substitution And Fermentation Time In White Bread Modification [PDF]
Jurnal Online Pertanian TropikThe rapid development of noodle consumption in Indonesia provides this lesson that noodles are a type of food by needs or favorite Indonesian consumers, it could even be said that noodles have become an alternative food main after rice. The management of
null Miranti +4 more
core +3 more sources
Agricultural SciencePurple 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 +2 more
doaj +2 more sources
Optimization of Formula Cookies Based on Purple Sweet Potato Flour (Ipomoea Batatas L.) Using I-Optimal Mixture Design Method [PDF]
BIO Web of Conferences, 2023 Purple sweet potato flour can be used as a raw material for cookies. Formula optimization is needed to make cookies based on purple sweet potato flour.
Herminiati A, Kurniasari R A, Cahyadi W
doaj +1 more source
Industria: Jurnal Teknologi dan Manajemen AgroindustriThis study aimed to determine food bars' physical, chemical, and organoleptic characteristics based on purple sweet potato flour and jackfruit seed flour. This study used a completely randomized design (CRD).
Ika Dyah Kumalasari, Indri Yensi
doaj +2 more sources
Characteristics of Maco Fish (Leiognathidae Spelendes) Using Coconut Shell Liquid Smoke as A Natural Preservative [PDF]
BIO Web of Conferences, 2023 The goal of this study is to determine the effect of purple sweet potato flour and potato starch on the quality of steamed brownies, as well as the optimal amount of purple sweet potato flour and potato flour to add in order to achieve consumer quality ...
Budaraga I K, Hermalena L, Ahsan I
doaj +1 more source
In vivo study of the hypocholesterolemic effect of bread made from flour, starch, and fiber-rich flour from purple sweet potato on rats [PDF]
E3S Web of Conferences, 2021 This research was purposely to study and determine the physicochemical characteristics, sensory and hypocholesterolemic effects of purple sweet potato bread made from flour, starch, and fiber-rich flour from purple sweet potato starch processing waste on
Sembiring Michael Rapagha +2 more
doaj +1 more source
Jurnal Teknologi & Industri Hasil Pertanian, 2021 Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour.
Sefanadia Putri, Usdeka Muliani
doaj +1 more source
Modification of Purple Sweet Potato Flour using Hydrogen Rich Water
CHEMICA: Jurnal Teknik Kimia, 2023 The increasing need for wheat flour in Indonesia needs to be overcome by looking for alternatives to wheat flour. Wheat flour has the disadvantage of high sugar content, so flour from local tubers is needed, which is healthier, namely purple sweet potatoes.
Budiarti, Gita Indah +4 more
openaire +2 more sources