Results 11 to 20 of about 1,261 (199)
ORGANOLEPTICAL TEST OF BAKPAO PRODUCTION WITH MIXTURE PURPLE SWEET POTATO FLOUR AND WHEAT FLOUR
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan, 2022 Purple sweet potato is a functional food that has an energy content of 123 calories and 0.94 grams of fat per 100 grams of material. In addition, purple sweet potato contains Beta-carotene which functions as a controller of the hormone melatonin, which has a role in the formation of endocrine hormones. Our research has a target to analyze the effect of
Liana Verdini +2 more
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Proximate Analysis and Organoleptic Properties of Purple Sweet Potato (Ipomoea batatas l.) Cookies [PDF]
BIO Web of ConferencesSubstitution of wheat flour with other ingredients in food processing is currently being considered for developing healthy food products. Purple Sweet Potato flour is one option that can be used as a substitute for wheat flour.
Sunaryo Nonny Aji +4 more
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The Effect Of Purple Sweet Potato Flour Substitution On The Quality Of Serabi
Jurnal Pendidikan Tata Boga dan Teknologi, 2023 The purpose of this study is to see how the quality of serabi is affected by substituting purple sweet potato flour by as much as 20%, 40%, or 60%. A pure experimental study with a completely randomized design is what this form of research is (CRD). The subject of this study was serabi made using purple sweet potato flour, which improved the quality of
Fenny Zulindrawati, Wirnelis Syarif
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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
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The utilization of flour purple sweet potato in layered cake production to support local food diversification [PDF]
BIO Web of ConferencesPotato sweet is contain a carbohydrate, including a plant that is easy to cultivate and has the potential to be developed as a local food. The West Papua Province is one of the producers, but traditionally, they have been consumed simply by boiling and ...
Shalihy Wildan +2 more
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The Effect Was Purple Sweet Potato Flour On The Quality Of Dried Sus
Jurnal Pendidikan Tata Boga dan Teknologi, 2021 This research was motivated by the lack of utilization of local food ingredients such as purple sweet potato flour in processed food; one of them was dried sus. The purple sweet potato flour was used to reduce the dependence on wheat and as an effort to increase food endurance.
Laila Fauziah Wulandari, Elida Elida
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International Journal of Food Science, 2022 Purple sweet potato is a source of starch with high potential to be developed as a functional food. It can be boiled and consumed as a snack or processed into intermediate goods such as flour. The flour can then be modified through partial gelatinization
Siti Nurdjanah +3 more
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Quality Of Dumpling Crackers Produced From Purple Sweet Potato Flour Substitution
Jurnal Pendidikan Tata Boga dan Teknologi, 2022 This study aims to analyze the effect of purple sweet potato flour substitution on the quality of dumpling crackers with the addition of purple sweet potato flour as much as 5%, 10%, and 15%. This research was conducted at the Catering Workshop in August 2021.
Resti Andini, Rahmi Holinesti
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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
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Modification of Purple Sweet Potato Flour using Hydrogen Rich Water [PDF]
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
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