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KARAKTERISTIK KUE BLUDER PALEMBANG DENGAN PERBEDAAN KONSENTRASI TEPUNG TALAS …
This study aimed to determine the physical, chemical and sensory characteristics of Palembang bluder cake with a comparison of wheat flour and beneng taro flour. This study used non-factorial Randomized Group Design. The treatment factor was the formulation of wheat flour and beneng taro flour with 6 levels, so 6 treatments were obtained. Each treatment was repeated 3 times. The parameters obse…
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- xii, 61 hlm.; ilus.; 29 cm
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- T1500272024
PERBEDAAN KONSENTRASI TEPUNG TALAS BENENG TERHADAP KARAKTERISTIK FISIK, KIMIA…
Kayuagung's typical bolu cupu is one of the traditional foods from Ogan Komering Ilir (OKI) Regency. Bolu cupu is made from three ingredients, namely wheat flour, eggs and sugar. Taro beneng flour has the potential to be a substitute for wheat flour in making bolu cupu because taro flour has a fairly high protein content compared to other tubers (8.53%). Beneng taro flour also has a water conte…
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- xv, 67 hlm.; ilus.; 29 cm
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- T1466602024
PENGARUH PERBEDAAN JENIS LARUTAN ASAM DAN KONSENTRASI SARI BUAH JERUK TERHADA…
Taro beneng (Xanthosoma undipes K. Koch) is a tuber that has the potential to be utilized in food diversification. One of the constraints to the utilization of taro beneng is antinutritional compounds in the form of oxalates. Oxalate levels can be reduced by soaking in acidic solutions such as citric acid solution. Previous research proved that lime solution succeeded in reducing oxalate levels…
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- xv, 70 hlm.; ilus.; 29 cm
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- T1445562024
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