Results 31 to 40 of about 13,400 (211)
FORMULASI KUKIS SUBSTITUSI TEPUNG UBI UNGU (Ipomoea batatas L.) DENGAN JAHE MERAH DAN DAUN KELOR [PDF]
, 2023 Cookies are a type of biscuit made from soft dough that has a high at content and is relatively crunch. Cookies can be functional food if ingredients that have physiological activities are added in the manufacturing process that can have a positive ...
Asvelia, Vinca, Seveline, .
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Jurnal Teknik Pertanian Lampung, 2021 Purple sweet potato flour (Ipomea batatas L.) can be developed as a partial substitute in processing wheat flour-based food products such as pizza. Pizza has a thin round shape with the addition of various toppings on it. This study aims to determine the
Andra Tersiana Wati, Ertha Martha Intani
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Utilization of purple sweet potato flour, starch, and fibre in biscuits making
IOP Conference Series: Earth and Environmental Science, 2020 Abstract Purple-fleshed sweet potato is one type of sweet potatoes that is in great demand as it has an attractive color, high starch, and fiber content, and excellent source of strong antioxidants, provide health beneficial effects. In this study, purple-fleshed sweet potato was processed into flour, starch, and fiber, and they were ...
E Julianti, Z Lubis, S Limanto
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Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan
Jurnal Kesehatan, 2019 Sweet potato is one type of tubers found in Indonesia. Hybrid of sweet potato flour is obtained from the modification of the processing by fermentation using lactic acid bacteria. The purpose of this study was to determine the nutritional and antioxidant
Sefanadia Putri
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Shipin gongye ke-ji, 2023 The aim of this study was to treat purple sweet potato by microwave combined with high pressure to improve its antioxidant capacity and inhibit the occurrence of the browning reaction.
Zhigang XIAO +7 more
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PEMANFAATAN TEPUNG UBI JALAR UNGU (Ipomoea batatas var Ayumurasaki) PADA PEMBUATAN TARO LEKKER HOLLAND (Telho) SEBAGAI ALTERNATIF CAKE KEKINIAN [PDF]
, 2021 Sweet potatoes have been cultivated by several regions in Indonesia, but people only process sweet potatoes into traditional foods and snacks such as chips. To extend the shelf life of sweet potatoes, sweet potatoes are processed into sweet potato flour.
Ekawatiningsih, Prihastuti +1 more
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IOP Conference Series: Earth and Environmental Science, 2020 Abstract This study was carried out to investigate the physicochemical and sensory characteristics of sweet bun as affected by the ratio of wheat flour (WF) and purple sweet potato flour (PSPF). Six samples of breads were made from WF and PSPF in various ratio namely P1 (100% wheat flour), P2 (80:20), P3 (60:40), P4 (40:60), P5 (20:80 ...
A Aritonang, E Julianti, M Nurminah
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Jurnal Kewirausahaan dan Bisnis, 2019 Purple sweet potato pie is a processed food made from the main ingredients of wheat flour and purple yams, and some other additives are margarine, refined sugar, milk and eggs.
Nadila Dwi Prasetyo Wati +1 more
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Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2021 Background: The development of ice cream products by adding certain ingredients such as fiber can improve the quality of the product as a healthy food. Research pur¬poses: This study aims to analyze the effect of the water-soluble polysaccharide substi ...
I Komang Suwita, Juin Hadisuyitno
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Quality Analysis of Purple Sweet Potato Flour under Different Drying Processes
Shipin gongye ke-ji, 2023 The research is aim to screen out a technology which is suitable for producing a kind of raw purple sweet potato flour (RPSPF) with high anthocyanin content and low gelatinization degree (GD) in industry. Therefore, the changes of anthocyanins, GD, sensory score and comprehensive score of purple sweet potato flour (PSPF) prepared by hot-air drying (HD),
Tian XIONG +9 more
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