PRODUK EKSTRUSI BERBASIS TEPUNG UBI JALAR [Extrusion product made from sweet potato]sweet potatoextrusion productkoro bengukThe objective of the research was to develop a method to prepare extruted product from sweet potato and rice flour with addition of karabenguk as the protein source. The ...
KARAKTERISASI SIFAT FISIKOKIMIA PATI UBI JALAR ORANYE (Ipomoea batatas, L.) SERTA PENGGUNAANNYA SEBAGAI KOMPOSIT EDIBLE FILM DENGAN PENAMBAHAN WHEY PROTEIN... The starch of orange sweet potato (Ipomoea batatas, L.) potentially could be used for the manufacture of edible film because the amylose...
PENGEMBANGAN PRODUK MI KERING DARI TEPUNG UBI JALAR (Ipomoea batatas) DAN PENENTUAN UMUR SIMPANNYA DENGAN METODE ISOTERM SORPSI [Development of Dried Noodle Made of Sweet Potato (Ipomoea batatas) Flour and Prediction of Its Shelf Life Using Sorption IsotPENGEMBANGAN...
plantarum Mut7 and high fiber sweet potato powder. The non-specific and specific immune responses were investigated. The population of cecal microbiota and concentration of short chain fatty acid (SCFA) in the cecum were assayed. Methods: Ninety six male Sprague Dawley rats, which have the same...
Elvira SyamsirTrifena HonestinSyamsir, E. and T. Honestin, Karakteristik Fisiko-Kimia Tepung Ubi Jalar (Ipomoea batatas) Varietas Sukuh dengan Variasi Proses Penepungan. Departemen Ilmu dan Teknologi Pangan, Fateta IPB, 2009.
L. Hardoko, Hendarto, and T. M. Siregar, "Pemanfaatan ubi jalar ungu (ipomoea batatas l. poir ) sebagai pengganti sebagian tepung terigu dan sumber antioksidan pada roti tawar," J. Teknol. dan Industri Pangan, vol. 21, no. 1, pp. 25-32, 2010....
KARAKTERISTIK KIMIA, FISIK DAN INDERAWI TEPUNG UBI JALAR UNGU (Ipomoea batatas Poiret) DAN PRODUK OLAHANNYAThe objectives of the research were to determine the chemical and physical characteristics of purple-flesh sweet potato flour as ... AKK Nendyarani,Sutardi,Suparmo 被引量: 0发表: 2012年...
Syamsir, ElviraHonestin, TrifenaIndonesian Food Technologists Association (IAFT)Jurnal Teknologi Dan Industri PanganSyamsir, E. and T. Honestin, Karakteristik Fisiko-Kimia Tepung Ubi Jalar (Ipomoea batatas) Varietas Sukuh dengan Variasi Proses Penepungan. Departemen Ilmu dan Teknologi Pangan, Fateta...
Pemanfaatan Pati Ubi Jalar (Ipomoea batatas L.) Sebagai Bahan Baku Pembuatan Plastik Biodegradable dengan Penambahan Plasticizer Gliserol... VS Wahyuni,S Etika - 《Jurnal Periodic Jurusan Kimia Unp》 被引量: 0发表: 2022年 PEMANFAATAN LIMBAH AMPAS TAHU SEBAGAI BAHAN BAKUPEMBUATAN PLASTIK BIODEGR...
The organoleptic tests indicated a high level of acceptance, demonstrating that the blend of the traditional getuk ubi jalar (a sweet potato-based traditional cake) and modern roll cake resonates well with the public. In conclusion, the sweet potato rol...