Results 91 to 100 of about 3,246 (124)

PRODUKSI TEPUNG UBI JALAR UNGU DENGAN PROSES BLANCHING UNTUK MENJAGA STABILITAS SENYAWA FUNGSIONALNYA

Jurnal Sains dan Teknologi Pangan, 2020
ABSTRACTPurple sweet potato as a potential food source, apart from being a source of calories, also has various functional compounds that play an important role in health aspects. Purple sweet potato has bioactive compounds such as beta-carotene, vitamin A, anthocyanins, and phenolic compounds that work together to determine antioxidant activity.
Laga, Amran, Budyghifari, Laras, K. Sukendar, Nandi, Syarifuddin, Adiansyah   +3 more
openaire   +1 more source

PENGARUH DAUN UBI JALAR UNGU TERHADAP KADAR SUPEROKSID DISMUTASE TIKUS YANG DIPAPAR ASAP ROKOK (EFFECT OF PURPLE SWEET POTATO LEAVES ON SUPEROXIDE DISMUTASE LEVEL ON RATS EXPOSED TO CIGARETTE SMOKE)

Indonesian Journal of Human Nutrition, 2014
Abstrak Superoksid Dismutase (SOD) merupakan suatu antioksidan enzimatik yang melindungi sel dari stres oksidatif dengan mengkatalisa dismutase dari superokside (O2-) menjadi O2 dan H2O2.
Inggita Kusumastuty, Emirani Falahia, Prasetyo Adi   +2 more
doaj  

Karakteristik mutu fisik, kimia dan umur simpan beras analog dari campuran tepung ubi jalar ungu, jagung dan sagu

Agrointek
Flours made from a mixture of purple sweet potato, corn, and sago have potential use in producing analog rice. The desired analog rice should contain good nutritional value, bioactive components, and have a long shelf life.
Feri Kusnandar, Faleh Setia Budi, Dias Indrasti, Nur Annisa, Kezia Grace Abraham, Azizah Tsaniya Fasya, Yane Regiyana, Slamet Budijanto   +7 more
doaj   +1 more source

Inovasi Choux Au Craquelin dengan Pemanfaatan Tepung Ubi Jalar Ungu (Ipomoea batatas L.Poir)

Mutiara : Jurnal Penelitian dan Karya Ilmiah
Choux au Craquelin is a variation of choux pastry characterized by a crispy top layer (craquelin) after baking. This product innovation is increasingly in demand due to its unique appearance and texture. This study was conducted with the aim of developing choux au craquelin as a healthier cake product by substituting some wheat flour with purple sweet ...
null Kamilatul Hasanah Nur Rahmania Subagyo, null Ita Fatkhur, null Lilis Sulandari, null Nugrahani Astuti   +3 more
openaire   +1 more source

PENGEMBANGAN PRODUK PANGAN MELALUI BAHAN ALTERNATIF DAN PENGAYAAN KANDUNGAN GIZI

J@ti Undip: Jurnal Teknik Industri
Beras analog merupakan beras tiruan yang digunakan sebagai salah satu alternatif untuk diversifikasi pangan. Penelitian ini bertujuan untuk mengetahui karakteristik mutu dan nilai gizi beras analog berbasis singkong, uwi ungu dan ubi jalar ungu kaya ...
Enny Purwati Nurlaili, Reny Zumrotul AA, Zainal Fanani Rosyada   +2 more
doaj   +1 more source

Karakteristik Fisikokimia Mie Basah Formulasi Tepung Terigu dan Tepung Ubi Jalar Ungu (Ipomoea batatas L.)

Jurnal Sains dan Teknologi Pangan, 2019
ABSTRACT The purpose of this study was to determine the effect of flour formulation and purple sweet potato flour on physicochemical characteristics and antioxidant activity of wet noodles. This study uses a Completely Randomized Design (CRD) with one factor, namely the concentration of adding purple sweet potato flour (10%, 20%, 30%, 40%). Observation
Rani, Wa, ansharullah, ansharullah, hermanto, hermanto   +2 more
openaire   +1 more source

PENGARUH SUBSTITUSI TEPUNG DAUN KELOR TERHADAP KARAKTERISTIK ORGANOLEPTIK BOLU KUKUS UBI JALAR UNGU

JOURNAL HEALTH AND NUTRITIONS
Stunting is a nutrition issue that faced by many impoverished and developed countries. Providing balanced and healthy snacks can help meet the nutritional needs of toddlers and fulfill their dietary requirements. This study aimed to determine the influence of moringa leaf flour substitution on the organoleptic characteristics of steamed purple sweet ...
Safira Gobel, M. Anas Anasiru, Liean A. Ntau   +2 more
openaire   +1 more source

Pengaruh Suhu dan Lama Blanching terhadap Beberapa Komponen Mutu Tepung Ubi Jalar Ungu (Ipomoea Batatas L) [PDF]

, 2016
  Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama blanching terhadap beberapa komponen mutu tepung ubi jalar ungu (Ipomoea batatas L).Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor.Faktor I yaitu suhu
Alamsyah, A. (Ahmad), Apriana, D. (Desi), Basuki, E. (Eko)   +2 more
core  

SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomea batatas L) PADA PEMBUATAN BISKUIT CRACKERS

COCOS, 2017
ABSTRACTThe objective of this study was to obtain an appropriate formula, preferably from a mixture of purple sweet potato starch and wheat flour through organoleptic test and to analyze the composition of each treatment with 2 (two) times of duplo.The results of organoleptic test biscuit crackers most preferred formula in terms of color, flavor, aroma
Lendongan, Marlin, Tuju, Thelma, Lalujan, Lana   +2 more
openaire   +1 more source

Pengaruh Perbandingan Tepung Ubi Jalar Ungu Dan Tepung Kedelai Terhadap Tingkat Kekerasan Dan Daya Terima Brownies Kukus [PDF]

, 2015
Preliminary: Brownies is popular product made from wheat flour as a ratio material. wheat flour consumption gives the health problem, so it should be replaced with purple potato flour and soy flour.
, Eni Purwani, S.Si., M.Si, , Rusdin Rauf, S.TP., M.P, Tini, Fera   +2 more
core