Results 21 to 30 of about 13,400 (211)

Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation

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

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

, 2023
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 ...
Anriani, Cici, Gusnita, Wiwik, Holinesti, Rahmi, mutiara, Dahlia   +3 more
core   +2 more sources

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   +1 more source

Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products

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, Samsu Udayana Nurdin, Sussi Astuti, Venni Elsa Manik   +3 more
doaj   +1 more source

Sweet Potatoes: Development and Potential as Alternative Food Ingredients in Karanganyar Regency, Indonesia [PDF]

E3S Web of Conferences, 2021
Sweet potato is a local food that can reduce dependence on rice and flour consumption. It is the main source of carbohydrates, after rice, cassava, flour and corn.
Silvana Arianti Yoesti, Wahyu Harinta Yos   +1 more
doaj   +1 more source

Physicochemical properties of purple sweet potato flour fortified with legumes

IOP Conference Series: Earth and Environmental Science, 2020
Abstract The popularity of purple sweet potato continues to increase annually. Natural sweetness, attractive color, and high antioxidant were alleged as the main allurement of its products. Nevertheless, there are some lacks on the nutritional properties of purple sweet potatoes, such as low in protein and lipid.
I Ambarsari, S D Anomsari, S C B Setyaningrum   +2 more
openaire   +1 more source

Pengaruh penambahan tepung ubi jalar ungu (Ipomoea batatas L.) dan tepung umbi porang (Amorphophallus oncophyllus) terhadap karakteristik fisikokimia dan organoleptik biskuit

AGROMIX, 2023
Introduction: Biscuits are snacks made from flour and fat that are baked and have a long shelf life. Biscuits contain carbohydrates, fats and calories which are high but low in fiber, vitamins and minerals. This study aims to determine the proportion of
Deny Utomo, Dini Octasari
doaj   +1 more source

Acceptability, macro nutrients cheese crackers substitutied purple sweet potato and tempeh flour [PDF]

Media Gizi Pangan, 2019
Antioxidant are substances that can slow down or prevent the oxidation process. This substance can actually slow down or inhibit oxidation of substance that are easilyoxidazed even in low consentration. Antioxidant are also suitably defined as compounds that protect cells from the harmful effeck of reactive oxygen free radicals if thay are associated ...
Windasari Windasari, Fatmawaty Suaib, Sitti Sahariah Rowa   +2 more
openaire   +1 more source

The utilization of flour purple sweet potato in layered cake production to support local food diversification [PDF]

BIO Web of Conferences
Potato 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, Dameswary Amarilia Harsanti, AR Nur Hasnah   +2 more
doaj   +1 more source

Quality Characteristics of Purple Sweet Potato Muffins Containing Rice Flour

Korean Journal of Food Preservation, 2012
In this study, purple sweet potato muffins were made with the addition of 0, 25, 50, 75, and 100% rice flour, and their quality characteristics were determined. The weight and height increased with the increase in the amount of rice flour added. The moisture contents decreased significantly.
Geum-Soon Park, Kyung-Eun Kim, Sin-Yeon Park   +2 more
openaire   +2 more sources