Browsing by Subject "flour"
Now showing items 1-12 of 12
-
Characterization and Cluster Analysis of Indonesia Varieties Fermented Cassava Flour
(2023)Indonesia has various types of cassava with different physicochemical characteristics. Cassava can be processed into fermented cassava flour (FCF), which is an intermediate cassava-based product used as a raw material ... -
Characterizations of Walur Flour (Amorphophallus campanulatus var. sylvetris) and Its Application in Noodle and Cookies.
(2012)Walur (Amorphophallus campanulatus var. sylvestris) is a source of carbohydrate that is available locally and potentially to be developed as a food source. Walur is a type of tuber containing high oxalate content causing ... -
Kajian Proses Pemurnian Tepung Glukomanan dari Umbi Iles- Iles Kuning (Amorphophallus Oncophyllus) dengan Menggunakan Enzim α-Amilase
(2010)Elephant foot yam (Amorphophallus oncophyllus) as tuber crops which grows wildly at subtropical and tropical forest in Indonesia, apparently is one of the potential exports commodity. The export of this yam tubers to Japan ... -
Karakterisasi Tepung dan Pati dari Ubi Jalar Cilembu dan Ubi Jalar Ungu Ayamurasaki
(2012)The objective of this study was to characterize starch and flour of Cilembu and Ayamurasaki purple sweet potatoes in order to determine their potential application in food processing. T-test statistical analysis showed ... -
Karakteristik Fisikokimia dan Sifat Fungsional Tepung Koro Benguk (Mucuna pruriens L.) Berprotein Tinggi
(2013)One of food sources that can be potentially developed as high protein food product is mucuna bean. However, nowadays it is still under-utilized. This research aimed to determine the most appropriate process to produce ... -
Modifikasi Cookies dengan Subsitusi Tepung Ceker Ayam sebagai Camilan Sehat
(2024)Subsitusi tepung ceker ayam pada produk camilan cookies sebagai salah satu alternatif produk camilan sehat yang memiliki nilai gizi sehingga dapat menunjang untuk kesehatan tubuh dan tumbuh kembang bagi anak remaja. Tujuan ... -
Pemanfaatan Biji Kurma (Phoenix dactylifera L.) Sebagai Tepung dan Analisis Perubahan Mutunya Selama Penyimpanan
(2011)Date (Phoenix dactylifera L.) seeds can be processed into flour for cookies or any other food product. The production process of flour from the seeds are washing, sulphuring, blanching, drying, milling, and sieving. Date ... -
Pembuatan Tepung Ubi Jalar Ungu (Ipomoea batatas varietas Ayamurasaki) dan Aplikasinya dalam Pembuatan Roti Tawar
(2010)Purple sweet potato (Ipomoea batatas cultivar Ayamurasaki) contains high amount of anthocyanin. Purple sweet potato flour will be more available to be used in bakery products and more effective in storage condition. This ... -
Penggunaan Tepung Kulit Jahe Merah Dalam Pembuatan Roti Manis
(2022)Jahe merah (Zingiber officinale var. Rubrum) merupakan salah satu varietas dari tanaman jahe (Zingiber officinale) mempunyai rimpang kecil, aroma yang tajam, dan rasa sangat pedas. Kulit jahe diperoleh dari hasil pengupasan ... -
Penghambatan Reaksi Pencoklatan Enzimatis dan Nonenzimatis pada Pembuatan Tepung Kentang
(2010)Potatoes are a good source of carbohydrate that can improve the nutrient status. In the fresh condition, the potatoes will easily damaged and require further processing. During the milling process, potatoes can undergo ... -
Perancangan Tata Letak Pabrik Pengolahan Tepung Ubi Jalar (Ipomoea batatas).
(2015)Sweet potato productivity is not balanced with proper utilization. The current utilization sweet potato in Indonesia are still many processed into refined products household. Sweet potato potential can be maximized when ... -
Sifat Mikrobiologi dan Aktivitas Antioksidan Tepung Pupa Sutra Eri (Samia cynthia ricini) dengan Ukuran Partikel Berbeda
(2023)Pupa ulat sutra Eri (Samia cynthia ricini) memiliki nilai gizi dan sifat antioksidan yang dapat dijadikan sebagai produk pangan berupa tepung. Sebagai produk pangan, diperlukan uji analisis mikrobiologi sehingga diketahui ...