Results 51 to 60 of about 13,400 (211)
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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Effect Of Purple Sweet Potato Snack And Gabus Fish Flour On Pregnant Women.
International Journal of Advanced Research, 2018 Pregnancy is a natural process that after conception and physical and biochemical changes that result in increased nutritional needs. To undergo a normal pregnancy process requires more nutritional intake than before pregnancy. This addition is 285 kcalories for energy and 12 grams of protein every day. This form of addition can be a full meal or snack
Hikmawati Masud +2 more
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Journal of Tropical Life Science, 2023 Bangle rhizome and purple sweet potato could be used as functional food to overcome health problems such as hyperlipidemia. The anti-hyperlipidemic, nutritional properties of the above-said root vegetables could be formulated into a more community ...
Nanik Sulistyani +3 more
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Karakteristik Fisiko-Kimia Tepung Ubi Jalar Ungu dengan Proses Perendaman Menggunakan Asam Sitrat [PDF]
, 2019 A study has been made in making purple sweet potato flour through the hydrolysis process using dilute citric acid. Sweet potatoes cut 3-5 mm, soaked in citric acid in various concentrations for a certain period, washed and drained.
Aristianingsih, Delvi +3 more
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Karakteristik Fisik Dan Organoleptik Nugget Ayam Petelur Afkir Dengan Penambahan Tepung Ubi Jalar Ungu (Ipomoea batatas) [PDF]
, 2022 The purpose of this study was to obtain the optimum formulation using purple sweet potato flour as a filler for the physical and organoleptic properties of rejected laying hen nuggets.
Falahudin, Aaf +2 more
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Jurnal Teknologi dan Industri Pertanian Indonesia, 2016 (Effect Potential Use of Purple Sweet Potato Flour ss Ingredient in Kemojo Cake, Riau Province Traditional Food) ABSTRACT. The purpose of this study was to obtain an optimal ratio of purple sweet potato flour to wheat flour to produce good quality ...
Syahli Putra Turelanda +2 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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Jurnal Technopreneur (JTech), 2021 This study aimed to test the physical and chemical quality characteristics of corn tortillas with substitute purple sweet potato flour. This study used a completely randomized design (CRD) and LSD test if there was a significant effect. The tests carried out included organoleptic tests, air content analysis, ash content analysis, color analysis and ...
Nursia Lateka +2 more
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Pengembangan Tepung Ubi Jalar Ungu Pregelatinisasi serta Aplikasinya pada Pembuatan Flakes
Jurnal Ilmiah Teknologi Pertanian AgrotechnoPurple sweet potato has good prospects as a raw material in the food industry, especially in the form of flour. However, purple sweet potato flour has several weaknesses such as low solubility in water, low water absorption capacity and the gel form is ...
Bryan Bryan +2 more
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Jurnal Teknologi Pertanian, 2023 Modern food technology can create nutritious goods that are useful and simple to consume. Food bars are convenient, calorie-dense, and healthy items. It is usually made from a variety of culinary ingredients combined and then molded into a sturdy, handy ...
Tri Dewanti Widyaningsih +3 more
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