PENGARUH PREPARASI UBI JALAR (Ipomoea batatas) SEBAGAI BAHAN PENGENTAL TERHADAP KOMPOSISI KIMIA DAN SIFAT ORGANOLEPTIK SAUS BUAH MERAH (Pandanus conoideusL)

PENGARUH PREPARASI UBI JALAR (Ipomoea batatas) SEBAGAI BAHAN PENGENTAL TERHADAP KOMPOSISI KIMIA DAN SIFAT ORGANOLEPTIK SAUS BUAH MERAH (Pandanus conoideusL)

The aim of this study was to determine the chemical composition and organoleptic properties of red fruit sauce due to the enriched of sweet potato as thickeners agent that was prepared in different forms. The sweet potatoes were prepared in some form, that was sweet potato starch, sweet potato flour...

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Bibliographic Details
Main Authors: Murtiningrum Murtiningrum, M Meilan Lisangan, Yonince Edoway
Format: Article
Language:English
Published: Universitas Trunojoyo Madura 2016-11-01
Series:Agrointek
Subjects:
sweet potato, red fruit, CMC, sauce, thickeners
Online Access:http://journal.trunojoyo.ac.id/agrointek/article/view/1947

Internet

http://journal.trunojoyo.ac.id/agrointek/article/view/1947

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