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Menampilkan 1–2 dari 2 artikel
The effect of modified kepok banana (Musa acuminata) starch substitution on the texture and color of steamed brownies
Journal of Food and Agricultural Product
Vol 4
, No 2
(2024)
One food component that can act as a functional food ingredient is resistant starch. Kepok bananas are a food source that has the potential to produce resistant starch and can be processed to produce food products. Method autoclaving cooling Kepok banana flour has the potential to increase the resistant starch content. This research aims to determine the effect of modified kepok banana starch substitution on texture (hardness, cohesiveness, adhesiveness and gumminess) and color (L, a and b value...
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Pengaruh Subtitusi Tepung Suweg (Amorphopallus campanulatus B1) Terhadap Tingkat Pengembangan, Kekerasan dan Daya Terima Bolu Suweg
Journal of Food and Agricultural Product
Vol 2
, No 2
(2022)
The average consumption of wheat flour per capita in Indonesia from 2011 to 2015 reached 13.13% and is increasing. Suweg flour has the potential to replace some wheat flour, reducing the level of consumption of wheat flour. Suweg flour has high fiber content and a low glycemic index. Sponge quality parameters can be seen from the level of development, hardness, and acceptability of the suweg sponge. This study aims to determine the effect of suweg flour substitution on the level of development,...
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