Browsing by Author "Purwani, Endang Y."

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    Pedoman Pembuatan Serbuk Labu Kuning Instan
    (Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, 2004) Purwani, Endang Y.; Yuliani, Sri; Usmiati, Sri; Thahir, Ridwan; Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian
    Buku ini disusun dengan tujuan untuk memberikan informasi teknologi tepat guna pembuatan serbuk labu kuning kepada masyarakat. Pengembangan teknologi diharapkan akan meningkatkan nilai tambah labu kuning yang saat ini pemanfaatannya masih terbatas pada skala rumah tangga yaitu untuk dikonsumsi dalam bentuk sayur dan campuran kolak.
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    PENGGUNAAN MIXTURE DESIGN DALAM FORMULASI KUKIS BEBAS GLUTEN DARI PATI SAGU, PASTA UBI JALAR DAN KACANG HIJAU
    (Sekretariat Badan Penelitian dan Pengembangan Pertanian, 2022-06-10) Haliza, Winda; Purwani, Endang Y.
    Sago starch, sweet potato, and mung bean paste were blended to prepare gluten-free cookies. A 10-point simplex centroid was used to investigate the effect of varying the ratios of sago starch, sweet potato, and mung bean paste on the physical-chemical, and sensory properties of cookies. Regression models were developed to predict the responses of all parameters to produce optimum gluten-free cookies formula. The optimum cookies formula was obtained from the following mixture: 79,52% of sago starch, 3,92% of sweet potato paste, and 16,56% of mung bean paste, respectively. The sensory properties of the gluten-free cookies were well accepted by the panelists. The chemical compositions of the cookies were comparable with the composition of biscuit products according to the Indonesia National Standard (SNI 01-2973-1992).