Results 31 to 40 of about 107 (86)
RASIO TEPUNG TAPIOKA, TEPUNG KETAN DAN TEPUNG UBI JALAR UNGU TERHADAP SIFAT FISIKOKIMIA DODOL
Pro Food, 2018 ABSTRACT The purpose of this research was to determine the effect of the ratio of tapioca flour, glutinous flour and purple sweet potato flour to the physicochemical properties of dodol with chemical quality (moisture content, total anthocyanin, and reduction sugar) and physical quality of the color (L value and oHue value).
Solihatun Hafizah +2 more
openaire +2 more sources
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
doaj +1 more source
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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Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Kue Kering
AGRITEKNO, Jurnal Teknologi Pertanian, 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 experimental design was applied in this study.
Nuram Keliobas +2 more
openaire +1 more source
DAYA TERIMA KUE DONAT DAN PUKIS SUBSTITUSI TEPUNG UBI JALAR UNGU DAN TEPUNG KACANG HIJAU [PDF]
Media Gizi Pangan, 2019 ABSTRACTOne of the problems which nutrition is still main in toddlers nutrition that is the problem a chronicle or called also stunting. Children suffer stunting due to lack of food intake and its diseases repeated especially of infection diseases which can increase metabolic needs and reduce appetite that has happened that abnormality in bodily form ...
Lydia Fanny +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
doaj +1 more source
Agritech, 2013 Purple fleshed sweet potato is a potential source of anthocyanins which is as an antioxidant, antimutagenic, and anticarcinogenic. Anthocyanins can be damaged by high temperatures.
Nida El Husna +2 more
doaj +1 more source
Karakteristik Fisiko-Kimia Tepung Ubi Jalar Ungu dengan Proses Perendaman Menggunakan Asam Sitrat [PDF]
CHEMICA: Jurnal Teknik Kimia, 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. Sweet potatoes were then roasted at 70 degrees Celsius for 24 hours and then sieved with a mesh size of 200.
Imam Santosa +3 more
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STUDI EKSPERIMEN PENGOLAHAN BROWNIES KUKUS BERBAHAN BAKU TEPUNG UBI JALAR UNGU
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga, 2019 AbstrakPenelitian eksperimen ini bertujuan untuk mengetahui (1) kualitas brownies kukus tepung ubi jalar ungu dengan bahan 100% tepung ubi jalar ungu dilihat dari aspek tekstur dan rasa. Metode pengumpulan data yang digunakan dalam penelitian ini yaitu metode observasi dengan menggunakan instrumen berupa lembar uji organoleptik dengan 3 tingkatan yaitu
Irham Sani +2 more
openaire +2 more sources