Results 21 to 30 of about 1,261 (199)

Characteristics of Gluten Free Biscuit from Purple Sweet Flour, Rice Brands and Coffee Cherry Flour [PDF]

E3S Web of Conferences, 2023
This study aimed to analyze gluten free biscuits’s from purple sweet potato flour, rice bran flour, and coffee cherry flour; using completely randomized design method.
Damat Damat, Hendroko Setyobudi Roy, Harini Noor, Asmawati Asmawati, Anwar Shazma, Zsazsa Mahesah Cutari, Wachid Mochamad, Andoko Effendi, Trisna Salsabila Andalusia   +8 more
doaj   +2 more sources

Hedonic And Quality Analysis Of Chiffon Cake With Purple Sweet Potato Flour Substitution

JST (Jurnal Sains Terapan), 2016
The purpose of this study is (1) to determine differences in color chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (2) to determine differences in flavor of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (3) to determine differences in texture
Tuatul Mahfud, Bambang Jati Kusuma
openaire   +4 more sources

Organoleptic Testing Of The Use Of Purple Sweet Potato Flour On The Quality Of Cookies

Jurnal Pendidikan Tata Boga dan Teknologi
Cookies are dry cakes made from soft dough with a high fat content that are relatively crispy when broken and the cross-section of the pieces has a dense texture, made from a mixture of wheat flour, refined sugar, margarine, meizena flour and powdered milk.
Dahlia Mutiara, Wiwik Gusnita, Rahmi Holinesti, Cici Andriani   +3 more
openaire   +3 more sources

Effect of partial substitution of refined wheat flour with purple sweet potato flour on the properties and quality of noodles [PDF]

African Journal of Food, Agriculture, Nutrition and Development, 2022
Noodles are conventionally made with wheat or rice flour, but in order to improve their nutritional content, other crops have been successfully used. Purple sweet potatoes are an important food and phytochemical source world-wide and have the potential for partially substituting wheat or rice in making noodles.
N Uthai, S Suktanarak, L Chetyakamin, D Thamrongchot   +3 more
openaire   +2 more sources

Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Zea mays)

Andalasian International Journal of Agricultural and Natural Sciences
This research aims to get the best formulation which liked by panelist by considering the chemical  characteristics from blending of purple sweet potato flour, mung bean flour and corn flour.
Rina Yenrina, Kurnia Harlina Dewi, Yumarnis Yumarnis   +2 more
doaj   +5 more sources

The Effect of Purple Sweet Potato Flour (Ipomoea batatas L) as Wheat Flour Substitution on Physicochemical and Sensory Properties of Crackers

Jurnal Bio-Geo Material Dan Energi
The changes in main ingredients may affect the characteristics of cracker. This study aimed to determine the effect of purple sweet potato flour as a substitute for wheat flour on the physicochemical and sensory properties of crackers. This study used a Completely Randomized Design (CRD) consisting of 6 levels of purple sweet potato flour concentration
Kurniati, Mila, Muhaimin, Muhaimin, Ulyarti, Ulyarti   +2 more
openaire   +3 more sources

High-Fiber Extruded Purple Sweet Potato ( Ipomoea batatas ) and Kidney Bean ( Phaseolus vulgaris ) Extends the Feeling of Fullness

Polish Journal of Food and Nutrition Sciences
Low 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, Naufal Muharam Nurdin, Ghina Mufida, Fadhilah Nur Valentine, Ricter Pangestika, Rimbawan Rimbawan, Ahmad Sulaeman, Dodik Briawan, Fitry Filianty   +8 more
doaj   +2 more sources

Physicochemical and Organoleptic Characteristics of Cookies Made from Mocaf and Purple Sweet Potato Flour with The Addition of Robusta Coffee Powder

Jurnal Ilmu Pertanian Indonesia
Proximate analysis was conducted on cookies with different formulations of mocaf, purple sweet potato flour, and robusta coffee powder. This study aimed to analyze the proximate composition of cookies containing mocaf, purple sweet potato flour, and ...
Oktaviani Oktaviani, Muhammad Handika Wahyu Agung Nugraha   +1 more
doaj   +3 more sources

Physicochemical and Sensory Evaluation of Purple Sweet Potato and Jackfruit Seed Flour-Based Food Bars

Industria: Jurnal Teknologi dan Manajemen Agroindustri
This 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   +3 more sources

Purple Sweet Potato Flour Substitution And Fermentation Time In White Bread Modification

Jurnal Online Pertanian Tropik
The 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 purple sweet potatoes is another alternative to consuming carbohydrates so that they can be ...
null Miranti, null Muji Paramuji, Wan Bahroni Jiwar Barus, null M. Nuh, null Faridhil Wafiq   +4 more
openaire   +3 more sources