Results 41 to 50 of about 1,261 (199)
, 2022 Experiment aims to determine the substitution effect of tapioca by purple sweet potato flour on antioxidant, fat oxidation, fat content and pH of Manila duck sausage.
Kehik, Agatha Feriyanti Fore +2 more
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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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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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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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The Effect Of Purple Sweet Potato Flour Substitution On The Quality Of Blooming Steamed Sponge
Jurnal Pendidikan Tata Boga dan Teknologi, 2022 Sponge steamed blooms are cakes made from eggs and sugar which are beaten until they are white and fluffy, then flour and other ingredients are added which are cooked by steaming. The characteristic feature of blooming steamed sponge is that it has a bowl-like shape, split into four parts and has a color at the top of the crack.
Siti Afifah Rambe, Wiwik Gusnita
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Karakteristik Kimia Biskuit dari Tepung dan Serat Ubi Jalar Ungu
Jurnal Teknologi dan Industri Pertanian Indonesia, 2019 Purple sweet potato is one type of tuber that is rich in carbohydrates in the form of starch and fiber. It also contains purple anthocyanin pigments. In this research, purple sweet potato was processed into flour and starch. Starch processing solid waste
Stefani Limanto +2 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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Effect of pretreatment on purple-fleshed sweet potato flour for cake making
IOP Conference Series: Earth and Environmental Science, 2018 The purple-fleshed sweet-potato (PFSP) flour was produced by varying pretreatment of washed chips: dipping in 0.5 and 1.0% (w/v) citric acid solution for 30 min, dipping in 0.5 and 1.0% (w/v) citric acid solution for 30 min and followed by steam blanching for 5 min. The pretreatment effect on cake quality was investigated.
M S Hutasoit, E Julianti, Z Lubis
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Jurnal Keteknikan Pertanian Tropis dan Biosistem, 2023 Purple sweet potato (Ipomoea batatas var Ayumurasaki) has deep purple flesh and tuber skin. The variety of processed purple sweet potato products is increasingly diverse as purple sweet potato production increases, such as cookies and chips. Therefore, a
Nurwahyuningsih +4 more
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The Effect Of Purple Sweet Potato Flour Substitution On The Quality Of Lidah Kucing Cookies
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 wheat flour which is still imported.
Sri Wahyuni D, Wiwik Gusnita
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