Aplikasi ekstrak serbuk ubi jalar ungu (Ipomea batatas L.) terhadap karakteristik kimia, uji organoleptik dan aktivitas antioksidan pada mie basah
DOI:
https://doi.org/10.37577/composite.v1i2.148Abstract
Abstract belum tersedia.References
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Hariadi H, M Sunyoto, B Nurhadi, A Karuniawan. 2020. Study of drying method types on the physicochemical characteristics of purple-fleshed sweet potato extract powder. Prog. Color color. Coat. 13(1): 41-51.
Hariadi H, M Sunyoto, B Nurhadi, A Karuniawan. 2018. Additions concentration of encapsulant on biang clone purple sweet potatoes" chips" as natural dye powder. Adv. Powder. Technol. 1(2): 1-13.
Hariadi H, M Sunyoto, B Nurhadi, A Karuniawan. 2019. Study of ultrasound extraction and stability on the physicochemical characteristics of pure-bred purple sweet potato extract of Unpad collection. International Journal of Pharmacognosy and Phytochemical Research
Kurnianingsih S. 2007. Hubungan konsumsi mie instan dengan tingkat kecukupan gizi dan status gizi pada Remaja Studi kasus di SMA Negeri 2 Nganjuk. Skripsi. Surabaya: Fakultas Kesehatan Masyarakat Universitas Airlangga.
Marniati S, A Dharma, E Mardiah, G Oktoriza. 2017. Pengaruh kandungan antosianin dan antiokisdan pada proses pengolahan ubi jalar ungu. Jurnal Zarah 5(2): 7-12.
Oki T, M Masuda, S Furuta, Y Nishiba, N Terahara, I Suda. 2008. Involvement of anthocyanins and other phenolic compounds in radical scavenging activity of purple-fleshed sweet potato cultivars. J. Food Sci. 67(5): 1752–1756.
Setyaningsih D, A Apriyanto, MP Sari. 2010. Analisis Sensori untuk Industri Pangan dan Agro. Bogor: IPB Press.
Truong VD, N Deighton, RT Thompson, RF McFeeters, LO Dean, KV Pecota, GC Yencho. 2010. Characterization of anthocyanins and anthocyanidins in purple-fleshed sweet potatoes by HPLC-DAD/ESI-MS/MS. J. Agric. Food Chem. 58:404-410.
Astuti SM. 2008. Teknik pengeringan bawang merah dengan cara perlakuan suhu dan teknik vacum. Buletin Teknik Pertanian 13(2).
Hariadi H, M Sunyoto, B Nurhadi, A Karuniawan. 2020. Study of drying method types on the physicochemical characteristics of purple-fleshed sweet potato extract powder. Prog. Color color. Coat. 13(1): 41-51.
Hariadi H, M Sunyoto, B Nurhadi, A Karuniawan. 2018. Additions concentration of encapsulant on biang clone purple sweet potatoes" chips" as natural dye powder. Adv. Powder. Technol. 1(2): 1-13.
Hariadi H, M Sunyoto, B Nurhadi, A Karuniawan. 2019. Study of ultrasound extraction and stability on the physicochemical characteristics of pure-bred purple sweet potato extract of Unpad collection. International Journal of Pharmacognosy and Phytochemical Research
Kurnianingsih S. 2007. Hubungan konsumsi mie instan dengan tingkat kecukupan gizi dan status gizi pada Remaja Studi kasus di SMA Negeri 2 Nganjuk. Skripsi. Surabaya: Fakultas Kesehatan Masyarakat Universitas Airlangga.
Marniati S, A Dharma, E Mardiah, G Oktoriza. 2017. Pengaruh kandungan antosianin dan antiokisdan pada proses pengolahan ubi jalar ungu. Jurnal Zarah 5(2): 7-12.
Oki T, M Masuda, S Furuta, Y Nishiba, N Terahara, I Suda. 2008. Involvement of anthocyanins and other phenolic compounds in radical scavenging activity of purple-fleshed sweet potato cultivars. J. Food Sci. 67(5): 1752–1756.
Setyaningsih D, A Apriyanto, MP Sari. 2010. Analisis Sensori untuk Industri Pangan dan Agro. Bogor: IPB Press.
Truong VD, N Deighton, RT Thompson, RF McFeeters, LO Dean, KV Pecota, GC Yencho. 2010. Characterization of anthocyanins and anthocyanidins in purple-fleshed sweet potatoes by HPLC-DAD/ESI-MS/MS. J. Agric. Food Chem. 58:404-410.
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