Results 11 to 20 of about 392,204 (92)
Analisis Kualitas Nastar Dengan Penambahan Tepung Ubi Jalar Ungu Hasil Pengeringan Cabinet Dryer Suhu 60oc [PDF]
, 2023 Abstrak. Ubi jalar (Ipomoea batatas) merupakan salah satu tanaman palawija yang banyak terdapat di Indonesia. Ubi jalar ungu memiliki kandungan gizi yaitu 1,1% serat, 18,2% pati, 0,4% gula reduksi, 0,6% protein, 0,70 mg zat besi dan 20,1 mg provitamin C ...
Sukainah, Andi +2 more
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Agritech, 2016 The aim of this study was to optimize gluten free pasta formula made from purple sweet potato puree and mung bean flour. Aplication of a mixture design allowed to find the optimal composition to achieve the desirable characteristic.
Ira Mulyawanti +2 more
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PENGARUH PERBANDINGAN TEPUNG UBI JALAR UNGU (Ipomoea batatas L) DAN TEPUNG EDAMAME (Glycin max L) TERHADAP KARAKTERISTIK COOKIES PANGAN DARURAT [PDF]
, 2023 Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung ubi jalar ungu (Ipomoea batatas L) dan tepung edamame(Glycin max L) terhadap karakteristik cookies pangan darurat.
Resty, Wulandari
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Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Kue Kering [PDF]
, 2018 The objective of the study was to determine the concentation ratio between purple sweet potato flour and wheat flour in order to produce purple sweet potato cookies having particular nutritional content and preffered by consumers. A completely randomized
Keliobas, Nuram +2 more
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Jurnal Sains dan Teknologi, 2014 Penelitian ini bertujuan untuk mengetahui : (1) Pengaruh modifikasi tepung ubi jalar putih dan terigu terhadap kualitas dan daya terima mi kering ; (2) Pengaruh modifikasi tepung ubi jalar orange dan terigu terhadap kualitas dan daya terima mi kering ...
Ni Wayan Sukerti
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Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2020 This study aimed to define the proportion of purple sweet potato addition as a substitute ingredients of the ice cream edible cup and to reduce its baking time.
Maimunah Hindun Pulungan +1 more
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Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2023 One of the most popular processed foods is noodles. Making noodles with high protein ingredients can be from catfish. As an alternative to noodles as a functional food, catfish noodles made with wheat flour and sweet potato paste are prepared.
Cahyaning Rini Utami, Sulkha Mafaza
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AGROMIX, 2023 Introduction: Biscuits are snacks made from flour and fat that are baked and have a long shelf life. Biscuits contain carbohydrates, fats and calories which are high but low in fiber, vitamins and minerals. This study aims to determine the proportion of
Deny Utomo, Dini Octasari
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Substitusi Tepung Ubi Jalar Ungu dan Penambahan NaHCO3 pada pembuatan Tortilla Chips
Jurnal Teknologi Pangan, 2018 Substitusi Tepung Ubi Jalar Ungu dan Penambahan NaHCO3 pada pembuatan Tortilla ...
Sri Winarti, Sudaryati .,, Fanni Lestari
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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
doaj +1 more source