KARAKTERISASI TEPUNG UBI JALAR (Ipomoea batata L.) VARIETAS SHIROYUTAKA SERTA KAJIAN POTENSI PENGGUNAANNYA SEBAGAI SUMBER PANGAN KARBOHIDRAT ALTERNATIF [Characterization of Sweet Potato Flour (Ipomea batatas L.) var. Shiroyutaka and Assesment of the potential as Alternative Carbohydrate Source For Food Product]

KARAKTERISASI TEPUNG UBI JALAR (Ipomoea batata L.) VARIETAS SHIROYUTAKA SERTA KAJIAN POTENSI PENGGUNAANNYA SEBAGAI SUMBER PANGAN KARBOHIDRAT ALTERNATIF [Characterization of Sweet Potato Flour (Ipomea batatas L.) var. Shiroyutaka and Assesment of the potential as Alternative Carbohydrate Source For Food Product]

This research was aimed to characterize sweet potato flour var. shiroyutaka and assessment of its potential as alternative carbohydrate source on food product. Characterization was conducted on flour processed from sweet potato var. shiroyutaka harvested at four months was characteristic, these incl...

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Bibliographic Details
Main Authors: Beni Hidayat 1), Adil Basuki Ahza 2), Sugiyono2)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2007-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
sweet potato flour
amylose
gelatinization
digest ability
water absorption
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/373

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/373

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