Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Zea mays)
This research aims to get the best formulation which liked by panelist by considering the chemical characteristics from blending of purple sweet potato flour, mung bean flour and corn flour. This research has done at laboratory of agricultural technology, Andalas University, Padang on October unti...
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| Format: | Article |
| Language: | English |
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Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas
2024-10-01
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| Series: | Andalasian International Journal of Agricultural and Natural Sciences |
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| Online Access: | https://chipset.fti.unand.ac.id/index.php/aijans/article/view/48 |
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| _version_ | 1832595617115799552 |
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| author | Rina Yenrina Kurnia Harlina Dewi Yumarnis Yumarnis |
| author_facet | Rina Yenrina Kurnia Harlina Dewi Yumarnis Yumarnis |
| author_sort | Rina Yenrina |
| collection | DOAJ |
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This research aims to get the best formulation which liked by panelist by considering the chemical characteristics from blending of purple sweet potato flour, mung bean flour and corn flour. This research has done at laboratory of agricultural technology, Andalas University, Padang on October until November 2021. The research has used Completely Randomized Design with 5 treatment and 3 repitition. Anlysis of data use Analysis of Varian ( ANOVA), obvious difference result will be continued with Duncan’s New Multiple Range ( DMRT) at 5% obvious level. Some treatment are blending purple sweet potato flour, mung bean flour and corn flour they are A (40% : 60%), B ( 40% :50% : 10%), C (40%: 40% : 20%), D ( 40% : 30% : 20% and E ( 40% : 20% : 40%). The research result indicate that blending of purple sweet potato flour, mung bean flour and corn flour is obvious significantly influenced to some analysis of water, ash, fat, protein,carbohidrate,antioxidan activity, water activity, crude fiber instant steamed sponge cake flour.
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| format | Article |
| id | doaj-art-654cec9e0e854c4bb062a0239ddb8e28 |
| institution | Kabale University |
| issn | 2776-6500 2745-7885 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas |
| record_format | Article |
| series | Andalasian International Journal of Agricultural and Natural Sciences |
| spelling | doaj-art-654cec9e0e854c4bb062a0239ddb8e282025-01-18T10:10:38ZengLembaga Penelitian dan Pengadian kepada Masyarakat Universitas AndalasAndalasian International Journal of Agricultural and Natural Sciences2776-65002745-78852024-10-01401Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Zea mays)Rina Yenrina0Kurnia Harlina Dewi1 Yumarnis Yumarnis2Universitas AndalasUnivesitas AndalasUnivesitas Andalas This research aims to get the best formulation which liked by panelist by considering the chemical characteristics from blending of purple sweet potato flour, mung bean flour and corn flour. This research has done at laboratory of agricultural technology, Andalas University, Padang on October until November 2021. The research has used Completely Randomized Design with 5 treatment and 3 repitition. Anlysis of data use Analysis of Varian ( ANOVA), obvious difference result will be continued with Duncan’s New Multiple Range ( DMRT) at 5% obvious level. Some treatment are blending purple sweet potato flour, mung bean flour and corn flour they are A (40% : 60%), B ( 40% :50% : 10%), C (40%: 40% : 20%), D ( 40% : 30% : 20% and E ( 40% : 20% : 40%). The research result indicate that blending of purple sweet potato flour, mung bean flour and corn flour is obvious significantly influenced to some analysis of water, ash, fat, protein,carbohidrate,antioxidan activity, water activity, crude fiber instant steamed sponge cake flour. https://chipset.fti.unand.ac.id/index.php/aijans/article/view/48characteristicpurple sweet potato flourmung bean flourcorn flour |
| spellingShingle | Rina Yenrina Kurnia Harlina Dewi Yumarnis Yumarnis Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Zea mays) Andalasian International Journal of Agricultural and Natural Sciences characteristic purple sweet potato flour mung bean flour corn flour |
| title | Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Zea mays) |
| title_full | Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Zea mays) |
| title_fullStr | Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Zea mays) |
| title_full_unstemmed | Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Zea mays) |
| title_short | Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Zea mays) |
| title_sort | characteristics of instant steamed sponge cake flour from blending purple sweet potato flour ipomoea batatas var ayumurasaki mung bean flour vigna radiata and corn flour zea mays |
| topic | characteristic purple sweet potato flour mung bean flour corn flour |
| url | https://chipset.fti.unand.ac.id/index.php/aijans/article/view/48 |
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