Karakteristik fisiko-kimia tepung ubi jalar (Ipomoea batatas) varietas sukuh dengan variasi proses penepungan

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DC Field	Value	Language
dc.contributor.author	Syamsir, Elvira
dc.contributor.author	Honestin, Trifena
dc.date.accessioned	2011-05-31T01:54:21Z
dc.date.available	2011-05-31T01:54:21Z
dc.date.issued	2009
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/45703
dc.description.abstract	Sweet potato has considerable potencies to support food diversification program based on flour and starch product. Various processing methods in the flour processing show great effect on alteration of the physicochemical properties of sweet potato flour. This research investigated the effects of different flour processing methods on the physicochemical properties of sweet potato flour. The results showed that processing method had a significant effect on water content, bulk density, colour (L, a, b), microscopic properties of starch granule, water absorption index, water soluble index and pasting properties of the sweet potato flour.	en
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Karakteristik fisiko-kimia tepung ubi jalar (Ipomoea batatas) varietas sukuh dengan variasi proses penepungan	en
dc.title.alternative	Physico-Chemical Characteristics of Sukuh Variety Sweet Potatoes (Ipomea batatas) Flours Made with Various Methods	en
dc.title.alternative	Jurnal Teknologi dan Industri Pangan Vol 20 No 2 Tahun 2009	en
Appears in Collections:	Jurnal Teknologi dan Industri Pangan

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File	Description	Size	Format
Jurnal Teknologi Dan Industri Pangan, Vol 20, No 2 (2009) - karakter fisio-kimia tepung.doc	Abstract	24 kB	Microsoft Word	View/Open
Jurnal Teknologi Dan Industri Pangan, Vol 20, No 2 _2009_ - karakter fisio-kimia tepung.pdf	journal	39.46 kB	Adobe PDF	View/Open
jurnal%20ubi%20jalar.pdf	Full Text	331.57 kB	Adobe PDF	View/Open

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