EFFECT OF MORINGA (MORINGA OLEIFERA) LEAVES FLOUR AND BAKING TIME ON NUTRITIONAL CONTENT AND ORGANOLEPTIC VALUES OF MUFFINS

Autor: Sulistyawati E.Y.E., Rahmawan A., Nurtiana W., Wulandari P., Hakiki D.N., Rismaya R.

Publikováno v: Russian Journal of Agricultural and Socio-Economic Sciences, Vol 145, Iss 1, Pp 118-128 (2024)

Muffins are made from wheat flour as the main ingredient. However, Indonesia does not produce wheat domestically, so muffin consumption affects the level of importing wheat in Indonesia. Substitution of wheat flour by using local food such as beneng

Externí odkaz: https://doaj.org/article/eacb3fa47ac5403195123a4984104681

Physical and Sensory Characteristics of Food Bar Based on Beneng Taro (Xanthosoma undipes K. Koch) and Soy Protein Isolate

Autor: Fany Dwi Wahyuni, Fitria Riany Eris, Nia Ariani Putri, Rifqi Ahmad Riyanto

Publikováno v: Food ScienTech Journal, Vol 4, Iss 2, Pp 175-188 (2022)

Beneng taro, a local food plant in Banten Province, has enormous potential to be developed as an effort to diversify food, one of which is used as a raw material in the manufacture of food bars. Ingredients formulation and roasting temperature can af

Externí odkaz: https://doaj.org/article/d2d9bb23c70f41c29a34df00c31f03dd

Characteristics of Nata De Taro from 'Beneng' Taro Starch Waste with Addition of Various Types of Carbon and Isolated Soy Protein

Autor: Dini Nur Hakiki, Tuti Rostianti Maulani

Publikováno v: Industria: Jurnal Teknologi dan Manajemen Agroindustri, Vol 9, Iss 1, Pp 11-16 (2020)

The research aims to characterize nata of “Beneng” taro starch waste with addition of various types of carbon and several concentration of Isolated Soy Protein (ISP). The experimental design used was a complete randomized group design with ISP co

Externí odkaz: https://doaj.org/article/0666c77b81da4690bcba6b8190b542c9

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The Effect Substitution Of Taro Beneng (Xantoshoma Undipes K. Koch) Flour On The Quality Of Crekers Based On Tapioca Flour

Autor: Sari Syam, null Ari Fadiati, null Mahdiyah

Publikováno v: Jurnal Sains Boga; Vol 5 No 1 (2022): Jurnal Sains Boga Volume 5 Nomor 1, Mei 2022; 31-40
JURNAL GIZI DAN KULINER (JOURNAL OF NUTRITION AND CULINARY); Vol 2, No 2 (2022): EDISI AGUSTUS; 64-73

Tujuan penelitian ini adalah untuk menganalisis pengaruh substitusi tepung talas beneng (xantoshoma undipes k. koch) terhadap kualitas kerupuk berbahan dasar pati tapioka. Variabel bebas yaitu banyak substitusi yang dilakukan pada pembuatan kerupuk,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7cfe0455e49ae51773c64c550691bbe
http://journal.unj.ac.id/unj/index.php/boga/article/view/26096