Results 51 to 60 of about 1,261 (199)

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, Siti Nur Rochimiwati, Adriyani Adam.   +2 more
openaire   +2 more sources

Optimization of Biscuit from Pedada Fruit and Purple Sweet Potato Flour

Nusantara Science and Technology Proceedings, 2020
Biscuits are foods made from wheat flour with the addition of other food ingredients. It is made through the process of heating and printing. The characteristics of biscuits are generally determined by their crisp texture. One of its ingredients is Pedada fruit flour (PFF) which has high dietary fiber content.
openaire   +2 more sources

Development of Bangle Rhizome and Purple Sweet Potato Flour Biscuit and Its in vivo Antioxidant Activity in High-Fat Diet-Induced Rats

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, Nurkhasanah Mahfudh, Rofidah Nur Umar, Muhammad Fathurrachman Mantali   +3 more
doaj   +1 more source

Effect of modified cassava flour and purple sweet potato flour formulations on the physical and sensory qualities of meses

IOP Conference Series: Earth and Environmental Science, 2023
Abstract Tubers are one of the local commodities that must be developed and have several advantages. This study aims to determine the effect of the formulations of mocaf and purple sweet potato flour on the physical and sensory qualities of the meses.
A Santoso, M W Apriliyanti, M Ardiyansyah, D Prastiwi   +3 more
openaire   +1 more source

Potensi Tepung Ubi Jalar Ungu (Ipomea batatas L.) dalam Pembuatan Bolu Kemojo sebagai Makanan Khas Provinsi Riau

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, Noviar Harun, Rahmayuni Rahmayuni   +2 more
doaj   +1 more source

Beyond Gut Modulation: A Critical Review of the Therapeutic Potential, Safety, and Clinical Prospects of Natural Polysaccharides for IBD

Food Safety and Health, EarlyView.
In this review, we critically summarized the application of natural polysaccharides (NPs) for the treatment of IBD. This approach combines, in a unique way (right), the basic structure–activity relationships of NPs from different origins (left) with their multipronged mode of action, which involves modulation of the gut microbiota and other ...
Felix Danso, A. M. Abd El‐Aty, Kwaku Amoah, Xianghong Ju   +3 more
wiley   +1 more source

The Effect of Purple Sweet Potato (Ipomoea Batatas) Flour on the Squid (Loligo SP.) Nugget Quality [PDF]

, 2015
This research was aimed to determine the effect of purple sweet potato flour on the squid nugget quality. The treatments were carried out in the mixture of tapioca flour and purple sweet potato flour to the total weight of used flour (175 grams), which ...
Desmelati, D. (Desmelati), Sumarto, S. (Sumarto), Arby, A. (Alfian)   +2 more
core  

UTILIZING EXPERIMENTAL COMBINATION DESIGN: OPTIMIZATION OF FOOD BAR RECIPE BASED ON PURPLE SWEET POTATO

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, Kiki Fibrianto, Trifena Honestin, Catherine Novita Sari Sigalingging   +3 more
doaj   +1 more source

The Quality Of Pancakes With Substitution Of Cowpea Tempe Flour And Purple Sweet Potato Flour

Pro Food
Pancakes are a snack and alternative food for breakfast which are made by grilling on a pan. The use of cowpea tempe flour and purple sweet potato flour is to reduce the use of wheat flour in Indonesia and to increase the protein and fiber content in pancake.
Patricia Leonard, Franciscus Sinung Pranata, Yuliana Reni Swasti   +2 more
openaire   +1 more source

Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González, Nuria Muñoz‐Tébar, Gema Martínez‐Navarrete, José Ángel Pérez‐Álvarez, Eduardo Fernández, José Manuel Lorenzo, Juana Fernández‐López, Manuel Viuda‐Martos   +7 more
wiley   +1 more source