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6.630  Articles
1 of 663 pages  |  10  records  |  more records»
This study aimed to determine the effect of the concentrations of yellow sweet potato starch and aloe vera gel on the physical, mechanical, and barrier characteristics of the edible film, which is applied as packaging for strawberries. It was carried out ... see more

This study aimed to develop an instant cream soup formula composed of yellow sweet potato and red kidney bean for maternal chronic energy deficiency. The selected formula is acceptable based on organoleptic test. In addition, the food formula is expected ... see more

Instant noodle is an alternative source of energy based on wheat fl our. The consumption of instant noodle in Indonesia is quite high. Instant noodle innovation with local food substitution is a solution to reduce dependence on wheat flour. Yellow sweet p... see more

Providing supplementary food or drink for pregnant women with chronic energy defi ciency (CED) is one form of specifi c interventions to increase the nutritional intake of pregnant women which is quite eff ective. Supplementary drink made from local food ... see more

The aim of this study was to determine the morphology of local sweet potato (Ipomoea batatas) leaf waste as forage in disused limestone mining areas were fertilized by goat compost litter. The method used in this research was an experimental method in the... see more

Bedellia somnulentella (Zeller) (Lepidoptera: Bedelliidae) is a specialist Convolvulaceae pest. Its larvae damage host plants by mining young and mature leaves. This is the first report of B. somnulentella in the Brazilian territory. This pest was observe... see more

Dextrin is a modified starch that widely used in food and pharmaceutical industries. One of the starch source that could be used for dextrin production is sweet potatoes that widely cultivated in Pontianak. The aims of this study is to produce dextrins en... see more

Anthocyanin is a natural pigment with color varying from red, purple, blue to yellow. The stability of its anthocyanin color is affected by pH, temperature and light. Purple sweet potato is rich in anthocyanin, particularly a stable acylated anthocyanin. ... see more

Sweet potato starch has limited uses in food industry, but modification of its properties may make it more suitable for use especially for starch based food such as bihon type noodle. The objective of this research was to study the effect of heat moisture... see more

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