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Menampilkan 1–3 dari 3 artikel
The Effect of Fermentation Time on Weight Loss, Protein Content, Organoleptic Tests on Winged Bean Tempeh (Psophocarpus tetragonolubus)
Tulloh, David
; Purwanti, Yunika
; Randi, Mohammad Jusuf
; Nurwati
Journal of Food and Agricultural Product
Vol 5
, No 2
(2025)
Tempeh is known as a typical Indonesian fermented food that usually uses soybeans as the main ingredient. However, the high dependence on soybean imports has encouraged efforts to find local raw material sources, one of which is winged bean seeds (Psophocarpus tetragonolobus) which have high protein content. This study aims to evaluate the impact of variations in fermentation time on weight loss, protein content, and sensory (organoleptic) quality of tempeh made from winged bean seeds. The study...
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Characteristics of the physicochemical properties of purple sweet potato flour (Ipomea batatas L.) with temperature variations in drying cabinet dryer
Kholidah, Siti Nur
; Wadli
; Purwanti, Yunika
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
Purple sweet potatoes are highly prevalent in Indonesia and possess numerous advantageous qualities. However, the susceptibility of fresh purple sweet potatoes to damage during storage necessitates the implementation of a drying or sieging process. The objective of this study is to investigate the impact of fluctuations in drying temperature on the physicochemical properties of purple sweet potato flour (Ipomea batatas L.). The research methodology employed in this study utilises a complete rand...
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Organoleptic Quality of Salted Quail Eggs Using Boiled Salt From Brebes
Hasdar, Muhamad
; Purwanti, Yunika
; Nurwati, Nurwati
Bantara Journal of Animal Science
Vol 3
, No 1
(2021)
Salted eggs are one of the popular products and are liked by the people of Indonesia. Processing salted quail eggs is an effort for preservation, in addition to improving the taste of quail eggs This study aims to determine the organoleptic quality of quail eggs salted with fine boiled salt with a concentration of 20% (w/w) and 30% (w/w). The incubation time for the salting process is 4 days. organoleptic test with 60 untrained panellists. Yolk colour quality produces a slightly yellow colour (p...
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