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Julianti, Elisa
Department Of Food Technology, Faculty Of Agriculture, Universitas Sumatera Utara, Medan 20152, Indonesia
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Jurnal Pangan dan Agroindustri

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KARAKTERISTIK TEKSTUR ROTI MANIS DARI TEPUNG, PATI, SERAT DAN PIGMEN ANTOSIANIN UBI JALAR UNGU Jasmine Aldrina Iswara; Elisa Julianti; Mimi Nurminah
Jurnal Pangan dan Agroindustri Vol. 7 No. 4 (2019)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2019.007.04.2

Abstract

The aim of this research was to determine the effect of flour, starch, fiber, and anthocyanin pigment of purple sweet potato on characterization texture of sweet bread. This research was conducting using non factorial completely randomized design with one factor of 2 controls and 6 treatment of flour comparison : starch : fiber : anthocyanin pigment of purple sweet potato. The results of the analysis of the characterization texture of sweet bread showed that the comparison of flour, starch, fiber, and anthocyanin pigment of purple sweet potato had significant effect (P<0.05) on the texture (cohesiveness) and high significant effect (P<0.01) on texture (chewiness, adhesiveness, % deformation, hardness, gumminess, and springiness). Adding more purple sweet potato to sweet bread can increase cohesiveness, adhesiveness, springiness, and gumminess and decrease %deformation. While the addition of purple sweet potato fiber which is more and more on sweet bread can increase chewiness, hardness, and gumminess.
Co-Authors Ameilia Zuliyanti Ameilia Zuliyanti Siregar Annatasya Risqa Erde Aprilia Simamora Bayu Pratomo Bosvin Abdalla Tambunan Dessy Wiriani Edy Syahputra Harahap Era Yusraini Erika Pardede Fachry Wirathama, Syahrinal Anggi Daulay Halimatuddahliana Fathia Rahmadini Forianus Waruwu Hotnida Sinaga Iman Ginting Ismed Suhaidi Jasmine Aldrina Iswara Jhonny Simatupang Julaili Irni Juni Ario Linda Masniary Lubis Mimi Nurminah Mimi Nurminah Mimi Nurminah Nora Adriana Nova Sarifah Dewi Nursya Sitorus Pinem, Laura Juita Princen Rumahorbo Putri Ika Irwan Retni Kustiah Mardi Ati Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwanti Batubara Ridwanti Batubara Ridwanti Batubara Riska Amelia Rona J Nainggolan Sentosa Ginting Shahila Putri Ridhyanty Simatupang, Jhonny Syahira Addina Terip Karo-Karo Tulus Tulus Zulkifli Lubis Zulkifli Lubis Zulkifli Lubis