scholarly journals Utilization of purple sweet potato as a partial substitute glutinous rice flour in the ombus-ombus cake from North Tapanuli traditional food

2021 ◽  
Vol 782 (3) ◽  
pp. 032105
Author(s):  
D Sigalingging ◽  
H Sinaga ◽  
E Yusraini
Keyword(s):  
Sweet Potato ◽  
Rice Flour ◽  
Traditional Food ◽  
Glutinous Rice ◽  
Purple Sweet Potato

scholarly journals Inovasi Pangan Lokal Onde-Onde Berbahan Dasar Ubi Jalar Ungu.

2019 ◽  
Author(s):  
Ayu Dwi Utami
Keyword(s):  
Sweet Potato ◽  
Rice Flour ◽  
Raw Material ◽  
Traditional Food ◽  
Agricultural Commodity ◽  
Sweet Potatoes ◽  
The People ◽  
Glutinous Rice ◽  
Nutritional Needs ◽  
Food Reserves

Abstract Sweet potato is an annual (short-lived) plant and is classified into a type of sweet potato plant. After one production, this plant will die. Sweet potato as a carbohydrate-producing agricultural commodity has no doubt existed among the people. Even sweet potatoes are used as food reserves if the production of rice and corn is not sufficient. Sweet potatoes can meet the nutritional needs of the body's health due to its complete nutritional content. So that sweet potatoes can be used as raw material innovations for making dumplings. Besides this innovation also aims that these dumplings also have their own uniqueness. Onde-onde is a traditional food made from wheat flour or glutinous rice flour that is fried or boiled and the surface is sprinkled with rice. This traditional food came from Mojokerto, East Java, so Mojokerto was dubbed the "onde-onde city".

scholarly journals PENGARUH PERBANDINGAN TEPUNG BERAS DENGAN PASTA UBI JALAR UNGU (Ipomoea batatas L. Poir) TERHADAP KARAKTERISTIK CENDOL

2019 ◽  
Vol 8 (3) ◽  
pp. 248
Author(s):  
Putri Ayu Wulandari ◽  
I Made Sugitha ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Rice Flour ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Purple Sweet Potato

This research was aimed to identify the comparison effect of rice flour and purple sweet potato (Ipomoea batatas L. Poir) paste on the characteristics of cendol and to identify the right ratio of rice flour and purple sweet potato paste to produce cendol with the best characteristics. Completely randomized design was used in this research with treatment ratio of rice flour and purple sweet potato paste which consisted of 6 levels :  50% : 50%, 40% : 60%, 30% : 70%, 20% : 80%, 10% : 90%, and 0% : 100 %. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed with analysis of variance and if the treatment had an effect on the variable, the Duncan test was performed. The results showed that rice flour and purple sweet potato paste ratio had significant effect on water content, ash content, crude fiber content, antioxidant activity, anthocyanin, color, texture, flavor, taste, and overall acceptance of cendol. Making purple sweet potato cendol without using rice flour resulted the best characteristic under the following criteria: 89,47%  water content, 0,14% ash content, 1,44% crude fiber content, 93,42 mg/mL antioxidant activity, 1,37 mg/100g  anthocyanin, dark purple and very liked color, texture chewy and liked, flavor typical of purple sweet potato and liked, taste very typical of purple sweet potato and liked, and overall acceptance very liked.   Keyword : cendol, purple sweet potato paste, rice flour

scholarly journals Quality Characteristics of Purple Sweet Potato Muffins Containing Rice Flour

2012 ◽  
Vol 19 (6) ◽  
pp. 833-840 ◽  
Author(s):  
Geum-Soon Park ◽  
Kyung-Eun Kim ◽  
Sin-Yeon Park
Keyword(s):  
Sweet Potato ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Purple Sweet Potato

scholarly journals Penerapan pemberdayaan masyarakat pelaku usaha lopek bugih melalui perlindungan hukum dan inovasi usaha Desa Palung Raya Kecamatan Tambang Kabupaten Kampar Riau

2020 ◽  
Vol 2 ◽  
pp. 10-15
Author(s):  
Emilda Firdaus ◽  
Firdaus Firdaus ◽  
Hengky Firmanda ◽  
Deby Kurnia ◽  
Sukamarriko Andrikasmi
Keyword(s):  
Higher Education ◽  
Business Groups ◽  
Rice Flour ◽  
Traditional Food ◽  
Education Programs ◽  
Glutinous Rice

Palung Raya village has culinary potential that can be developed such as lopek bugih, lopek bugih which is a traditional food belonging to Kampar Regency, this meal is a meal of processed glutinous rice flour which is filled with grated coconut filled with sugar. The purpose of this activity is to support higher education programs through realizing the three principles of higher education as well as improving the economy of lopek bugih business actors. The method of application is provided by providing socialization and assistance in managing business legality, and creating the latest innovative taste of lopek bugih which so far only consists of one taste, these activities are carried out by directly involving business groups that have met the elements. The empowerment of lopek bugih business actors resulted in business legality and innovation in variations of lopek bugih.

scholarly journals Product Characterization and Marketing Strategy of “BREM UNGU”: Rejuvenation of Indonesian Traditional Food with Local Purple Sweet Potato as the Source of Natural Colorant

2021 ◽  
Vol 3 (1) ◽  
pp. 10-15
Author(s):  
Greta Jatiyati ◽  
Benedieta Prytania Jessica ◽  
Renny Indrawati
Keyword(s):  
Marketing Strategy ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Sugar Content ◽  
Health Benefits ◽  
Health Benefit ◽  
Yeast Fermentation ◽  
Potential Health ◽  
Glutinous Rice ◽  
Purple Sweet Potato

Solid brem is an indigenous fermented food of Indonesia, which often has typical form of long thick bar, white to yellow in color, sweet-sour taste with cooling sensation, and it is easy to crumble by the presence of water. These unique characteristics are generated through alcoholic fermentation of glutinous rice, followed by filtration, concentration, whipping and dehydration. Although it is continuously produced and sold as regional specialties of Madiun, East Java, most people refuse to consume this solid brem due to its high sugar content and lack of information that describes its potential health benefits. The present study is attempting the possibility of combining glutinous rice with another local material having well-known health benefit. Here, we utilize the potency of local purple sweet potato (Ipomoea batatas var. Gunung Kawi), being rich in carbohydrate and anthocyanines, to partly substitute the glutinous rice while adding the health benefits of the final product. The present anthocyanins in sweet potato has been well-studied, exhibiting antioxidant, anti-inflammation, and hepatoprotective activities. The raw materials were subjected to yeast fermentation for 7 days, and subsequently extracted using manual mechanical press. A series of materials ratio (extract of fermented glutinous rice: purple sweet potato = 30:1, 15:1, 15:2) was determined prior to dehydration of brem, and then the color, sugar content, pH, antioxidant activity, and sensory properties of the resulted product were analyzed. Moreover, the competitive analysis and marketing strategy will also be discussed in order to make sure the sustainability of this new innovation.

PEMBUATAN SEL SURYA TERSENSITASI PEWARNA (SSTP) LAPISAN TiO2/GRAFIT DARI EKSTRAK KELOPAK BUNGA ROSELLA, BERAS KETAN HITAM, DAN UBI JALAR UNGU

2018 ◽  
Vol 2 (2) ◽  
pp. 6-10
Author(s):  
Nurhidayah Nurhidayah ◽  
Suwarni Suwarni ◽  
Sri Rahayu Alfitri Usna ◽  
Muhammad Ficky Afrianto ◽  
Faizar Farid
Keyword(s):  
Solar Cells ◽  
Sweet Potato ◽  
Spin Coating ◽  
Ipomoea Batatas ◽  
Sol Gel ◽  
Dye Sensitized Solar Cells ◽  
Glutinous Rice ◽  
Composition Materials ◽  
Purple Sweet Potato ◽  
Materials Used

Fabrication of Dye-Sensitized Solar Cells (DSSC) using working electrodes composed of a mixture of TiO2 and 14% of graphite, which then denoted as TiO2:C14%, has been done. The TiO2:C14% colloid was deposited on a conductive Fluorine Doped Tin Oxide (FTO) glass substrate by using sol-gel-spin coating at the speed of 1500 rpm for 50 seconds. This thin layer was then immersed for 24 hours in different dye solutions extracted from Rosella petals (hibiscus sabdariffa), black glutinous rice (oryza sativa) and purple sweet potato (ipomoea batatas). Composition materials used to fabricate the solar cells were characterized by using x-ray diffraction (XRD) and scanning electron microscope (SEM). The power conversion efficiency (PCE) of the solar cells was measured by using a set of I-V characteristic circuit. The result showed that the highest PCE of 3 x 10-3 % was obtained from the cells based on dye extracted from rosella petals compared to those from black glutinous rice and purple sweet potato.   Keywords: DSSC, dye, rosella, TiO2, spin coating, XRD, efficiency.

scholarly journals Uji Penerimaan Konsumen Terhadap Mutu Sensorik Timphan Komposit Dengan Tepung Substitusi

2019 ◽  
Vol 4 (3) ◽  
pp. 55-64
Author(s):  
Analisa Fenia ◽  
Cut Nilda ◽  
Dian Hasni
Keyword(s):  
Sweet Potato ◽  
Block Design ◽  
Food Product ◽  
Rice Flour ◽  
Production Costs ◽  
Composite Flour ◽  
Selling Price ◽  
Potato Flour ◽  
Glutinous Rice ◽  
Sweet Potato Flour

Abstrak : Tepung ketan merupakan tepung yang mempunyai amilopektin tinggi sebagai bahan pokok pembuatan berbagai macam kue tradisional yang memiliki tekstur kenyal. Kebutuhan beras ketan nasional melebihi kapasitas produksi yang menyebabkan tepung ketan lokal di pasaran memiliki harga jual cukup tinggi. Upaya untuk diversifikasi bahan pangan dan menekan biaya produksi maka dilakukan pembuatan tepung komposit yang akan diaplikasikan pada produk timphan. Timphan merupakan produk pangan basah khas dari Aceh dengan variasi isi srikaya dan kelapa. Tepung komposit dibuat dengan pencampuran tepung ketan dengan tepung mocaf atau tepung ubi jalar kuning. Penerimaan konsumen terhadap timphan komposit akan diukur menggunakan uji  sensoris hedonik yang terdiri dari 4 uji atribut yaitu warna, aroma, rasa dan tekstur. Penelitian ini menggunakan rancangan acak kelompok (RAK) faktorial yang terdiri dari faktor pertama yaitu jenis tepung substitusi (T1 = tepung mocaf dan T2 = tepung ubi jalar kuning), faktor kedua yaitu persentase tepung substitusi dari total tepung komposit (K1= 60%, K2= 50% dan K3= 40%). Faktor jenis tepung substitusi (T) berpengaruh nyata terhadap warna timphan komposit, sedangkan faktor persentase tepung substitusi (K) berpengaruh sangat nyata terhadap tekstur timphan komposit.Kata kunci : tepung komposit, tepung ketan, tepung mocaf, tepung ubi jalar kuning, timphan.Abstract : Glutinous rice flour is flour which has high amylopectin as a staple for processing various kinds of traditional cakes that have a chewy texture. The need for national glutinous rice exceeds the production capacity which causes local sticky rice on the market  have a high selling price. Efforts to diversification and suppress production costs are made to make composite flour which applied to timphan products. Timphan is a typical wet food product from Aceh with variations of srikaya and coconut. Composite flour made by mixing sticky rice flour with mocaf flour or yellow sweet potato flour. Consumer acceptance of composite timphan measured using a hedonic sensory tests namely color, flavor, taste and texture. This study used a factorial randomized block design (RAK) which consists of the first factor, namely the type of substitution flour (T1 = mocaf flour and T2 = yellow sweet potato flour), the second factor is the percentage of substitution flour of total composite flour (K1 = 60%, K2 = 50%  and K3 = 40%). The type of substitution flour (T) has a significant effect on the color of composite timphan, while the percentage of substitution flour (K) has a very significant effect on the texture of composite timphan.Keywords : Composite Flour, Glutinous Rice Flour, Mocaf Flour, Yellow Sweet Potato Flour, Timphan.

scholarly journals Sengkulun as Betawi Traditional Cake Philosophy, Historical and Cultural Review

2018 ◽  
pp. 9
Author(s):  
Billy Tanius ◽  
Tiurma Sinaga ◽  
Himawan Brahmantyo
Keyword(s):  
Rice Flour ◽  
Qualitative Approach ◽  
Traditional Food ◽  
Traditional Foods ◽  
High Position ◽  
Glutinous Rice ◽  
Long Time ◽  
Ancient Times ◽  
Analyse Data ◽  
Cultural Experts

Betawi has a diversity of traditional food. One of the diversity of traditional foods of Betawi’s type of cake is Sengkulun cake. This rare cake is made from glutinous rice flour. Study was designed to recognize the Sengkulun cake from history, culture and philosophy as well as documenting the original way of making the cake which has begun to be forgotten. Descriptive qualitative approach was used to analyse data and information. Respondent were elders, i.e. Betawi cultural experts and Sengkulun cake makers. Experiment was conducted to obtain documentation in the form of photo and video which could make the cake more interesting to become Betawi ‘s snacks. Results show that the Sengkulun cake has existed for a long time but cannot be known with certainty the year of the creation of this cake. This cake began to be created because of the abundant availability of glutinous rice and also due to the influence of Chinese ethnic in the processing the snacks. The cake has a high position in ancient times because this cake can only be found in certain events such as Eid al-Fitr. From the Sengkulun's philosophy, it can be said that sticky texture of the Sengkulun cake has a symbol of respect each other. Keywords: philosophy, Sengkulun, traditional cake

scholarly journals Karakteristik Sifat Kimia dan Organoleptik Churros Tersubtitusi Tepung Beras dengan Tepung Ubi, Chemical Characteristic and Organoleptic Churros Substituted with Rice Flour with Sweet Potato Flour

2019 ◽  
Vol 9 (1) ◽  
pp. 74
Author(s):  
Mulidavi Mutya Rochmah ◽  
Anggun Desiana Sofa ◽  
Eva Elysa Oktaviys ◽  
Iffah Muflihati ◽  
Arief Rakhman Affandi
Keyword(s):  
Water Content ◽  
Sweet Potato ◽  
Rice Flour ◽  
Chemical Characteristic ◽  
Fat Content ◽  
Potato Flour ◽  
A Value ◽  
Test Preference ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

This study aims to determine the effect of making churros from rice flour and sweet potato flour. This study uses a completely randomized factorial pattern with 2 factors, namely the comparison of the composition of rice flour and sweet potato flour. While the second factor is the type of flour used, namely purple sweet potato flour and Cilembu sweet potato flour. The resulting churros will be observed for quality including water content, fat content, and organoleptic test (preference and descriptive). The results of this study indicate that panelists prefer churros made of 30 TB: 70 TU. The lowest value of fat content is 30TB: 70TC which is 16,715%. Water content value of 30TB: 70TU with a value of 19.13%.

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