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All Journal AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan)
Hendrawan
Prodi Agribisnis, Fakultas Pertanian, Universitas Ma'soem
Agriculture, Biological Sciences & Forestry

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PENGARUH IMBANGAN UBI JALAR UNGU Var. TELO CEMORO, TEPUNG TERIGU DAN TEPUNG TAPIOKA TERHADAP KARAKTERISTIK STICK UBI JALAR UNGU F. S. Octaviani; Hendrawan; Kelik Putranto
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 1 (2021)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (391.441 KB) | DOI: 10.32627/agritekh.v2i1.70

Abstract

The rind and flesh of purple sweet potato (Ipomea batatas L.) is deep purple that give impression to consumer, besides this sweet potato contain carbohydrate, vitamin and antioxidant. A way to utilize purple sweet potato is as raw material in making stick of purple sweet potato. The objective of the research was to determine the right ratio to produce the best stick characteristic of purple sweet potato. The experimental method was applied in this research with randomize block design. The result of the research showed that the ratio of purple sweet potato, wheat flour and tapioca flour 50:10:40 produced stick with lowest water content, the high carbohydrate content, the best flavor and taste. The ratio of 60:10:30 produced the best texture and color.
Pengaruh Imbangan Tepung Ubi Jalar Ungu (Ipomea batatas L) dan Sari Kedelai (Glycine max L) terhadap Karakteristik Es Krim Nanda Audina Sopianti; Hendrawan; Amila Khairina
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 1 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i1.796

Abstract

Ice cream is a frozen dessert with a lot of milk that everyone likes. One factor determining the quality of ice cream is the density of ice cream consisting of fat, protein, carbohydrate, vitamins and minerals. The sweet purple starch and soybean extract can be added into the dough to improve the density and characteristics of the ice cream as a whole. This research has been carried out to determine the balance of sweet purple starch and soybean extract the most appropriate to produce ice cream with the best characteristics. The method used in this research is the experimental method with the Acute Group Project consisting of five treatments of the balance of purple-striped wax and silk sari which are A (35:65:0), B (30:65:5), C (25:65:10), D (20:65:15), dan E (15:65:20). Each treatment was repeated five times. The results showed that treatment B, namely the addition of 5 grams of the sweet purple starch to the dough, produced the best characteristics of ice cream based on organoleptic tests of color, taste, texture and aroma.
Co-Authors Amila Khairina F. S. Octaviani Kelik Putranto Nanda Audina Sopianti