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Menampilkan 1–3 dari 3 artikel
The Effect of Adding Turmeric Powder (Curcuma domestica Val.) and Patin Fish (Pangasius sp.) on the Physical, Chemical, and Preference Level of Fish Balls
Journal of Food and Agricultural Product
Vol 5
, No 2
(2025)
Turmeric is a spice that contains curcuminoid compounds with various benefits for body health. Meatballs are a food that is loved by the community and is generally made from beef. Beef has high levels of cholesterol and saturated fatty acids. The use of catfish has the advantage of being cheaper and lower in cholesterol and the addition of turmeric is expected to produce meatballs that have antioxidant activity. The purpose of that study was to determine the effect of the addition of turmeric p...
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Physical properties, antioxidant activity, and preference level of snack bars made from a composite flour of sorghum, mung bean, and purple yam : Sifat fisik, aktivitas antioksidan dan tingkat kesukaan snack bar berbahan baku tepung komposit sorgum, kacang hijau dan uwi ungu
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 10
, No 1
(2025)
Purple yam is one of the tubers that serves as a source of antioxidants but has not been optimally utilized. Therefore, it needs to be diversified by processing it into snack bars. This study aims to develop snack bars made from purple yam flour, sorghum flour, and mung bean flour, which have the potential to serve as antioxidant sources and are preferred by panelists. In this study, snack bars were prepared using composite flour (sorghum:mung bean) and purple yam flour in varying ratios: 95:5,...
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Physicochemical Characterization of Simplicia Sambiloto (Andrographis paniculata) Powder with Types and Concentrations of Reagents in the Formation of Zn-Chlorophyll Complexes: Karakterisasi Fisikokimia Bubuk Simplisia Sambiloto (Andrographis Paniculata) dengan Jenis dan Konsentrasi Reagen dalam Pembentukan Kompleks Zn-Klorofil
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
During the process of making sambiloto simplicial which involves heat, it can cause degradation of chlorophyll. Increasing the stability of chlorophyll can be done by forming Zn-chlorophyll complexes with metals which are be able to form complexes where more stable than Mg such as by using Zn. The aim of this research is to determine how the physical and chemical characteristics of the bitter simplicia powder produced are influenced by the type of reagent and the concentration of the reagent whe...
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