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PHYSICAL CHARACTERISTICS OF WHITE BREAD WITH VARIOUS LEVELS OF PURPLE SWEET POTATO FLOUR SUBSTITUTION
Ifadah, Raida Amelia
; Putri, Diwyacitta Antya
; Lukitasari, Febriani
; Handajani, Sri
; Nurlaela, Luthfiyah
; Nugraheni, Fitriana
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 10
, No 1
(2026)
This study evaluated the effect of wheat flour substitution with purple sweet potato flour on the physical characteristics of white bread. The experiment was conducted using a Completely Randomized Design with a single factor, namely the level of purple sweet potato flour substitution at 0%, 15%, 30%, 45%, and 60%. The physical parameters analyzed included color (L*, a*, b*), texture (firmness), porosity, and dough expansion.The results showed that increasing levels of purple sweet potato flour...
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THE DISTRIBUTION OF THE RATTAN INDUSTRY TO THE INCOME OF RATTAN CRAFTSMEN IN THE TRANGSAN VILLAGE GATAK DISTRICT SUKOHARJO DISTRICT IN 2020
Nugraheni, Fitria
; Rahman, MS Khabibur
; Wijayanti, Ary
Journal of Geography Science and Education
Vol 3
, No 1
(2021)
This study aims to determine: 1) Distribution Map of the Rattan Industry in Trangsan Village, Gatak District, Sukoharjo Regency. (2) Region of Origin of Rattan Raw Materials in Trangsan Village, Gatak District, Sukoharjo Regency. (3) Socio-Economic Characteristics of Rattan Industry Craftsmen in Trangsan Village, Gatak District, Sukoharjo Regency. This research uses descriptive qualitative research methodology is a research procedure that produces descriptive data in the form of written or spoke...
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