Background: The prevalence of pregnant women with a risk Chronic Energy Deficiency (CED) is quite high (24.2%). CED in requires additional feeding interventions (PMT). Brownies enriched taro flour–mung bean sprouts and purple sweet potato (TALAHIBU) were chosen as it an energy-dense product expected to have preferred organoleptic value energy PMT.
 Objectives: To determine the phenolic ant...

Early 6 months of age are given complementary feeding. MP-ASI is carried out in stages, starting from soft, and solid foods at the 1 year. The basic ingredients kue bangkit tapioca flour. New innovations needed as substitute for flour, purple sweet potato a safe local food. study's goal was to determine quality (yield, moisture content, macro micronutrient) levels flour raw material rose cakes ...

Background and Objective: Quick-frozen dumpling is widely consumed in China. Inclusion Potato Granule (PG) into dumpling wrappers will extend utilization of this cheap flour in the staple food. The objective of this study was to evaluate the feasibility of partial substitution of wheat flour with PG in the dumpling wrappers. Methodology: In this study, cooking qualities of dumpling wrappers con...

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different dryin...

Snacking the activities food into habit of someone. One snacks that are commonly consumed is cookies. Cookies made from wheat flour as main ingredient. Wheat imports in 2020 many a million tons and still high. So it necessary to substitute with local reduce consumption. Utilization non when innovation latest trend, especially for bakery industry because price fluctuates so producers change non-...

This research was purposely to study and determine the physicochemical characteristics, sensory hypocholesterolemic effects of purple sweet potato bread made from flour, starch, fiber-rich flour starch processing waste on white male species Wistar rats conducted in vivo. used a non-factorial randomized block design model with treatment 100% standard feed, 25% mixture bread, combination 50% heal...

Experiment aims to determine the substitution effect of tapioca by purple sweet potato flour on antioxidant, fat oxidation, content and pH Manila duck sausage. Completely randomised design with 5 treatments 3 replications was applied in this experiment. Those treatment were: P0 = 100% tapioca; P1 25% + 75% P2 50% P3 dan P4 flour. Variable measured pH. The result showed that have close significa...

Abstract Sweet potato are potential to be utilized as replacer or substitution agent for rice Indonesian. It provides some good nutrients maintain healthy degree. has a high energy content, protein, fat, and considerable dietary fiber. Four of sweet varieties (i.e. Beta 1, 2, Antin 3 ) contain bioactive compounds such anthocyanin beta-carotene. 1 had more beta carotene (13.01±1.73 mg/100g) than...