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 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 Pemanfaatan Ubi Jalar (Ipomoea Babatas, L.) Menjadi Sirup Glukosa Dengan Metode Hidrolisis Asam

2020 ◽  
Vol 4 (1) ◽  
pp. 21-27
Author(s):  
Lukhi Mulia Shitophyta
Keyword(s):  
Acid Hydrolysis ◽  
Sweet Potato ◽  
Glucose Production ◽  
Raw Material ◽  
Sweet Potatoes ◽  
Hydrolysis Time ◽  
Glucose Content ◽  
Hydrolysis Method ◽  
Glucose Syrup

Sweet potato (Ipomea Babatas, L.) is a tuber plant that contains carbohydrates, calcium, and starch. Besides being consumed as food, sweet potato can be used as a raw material for making glucose syrup. The study aimed to investigate the effect of hydrolysis time and HCl volume on glucose production. The starch was extracted from sweet potatoes then deposited for an hour. The glucose syrup production was carried out by acid hydrolysis method at 100°C. The results showed that the highest glucose content of 62.76% was obtained at 30 minutes hydrolysis time and 15 ml HCl volume. The smallest glucose content is obtained at the longest hydrolysis time. The greater the volume of HCl, the smaller the glucose content.

scholarly journals Retention of β-carotene in biofortified sweet potato chips after processing

2019 ◽  
Vol 42 ◽  
pp. e43103 ◽  
Author(s):  
Luís Marangoni Júnior ◽  
Danielle Ito ◽  
Sophia Moyses Lamonica Ribeiro ◽  
Marta Gomes da Silva ◽  
José Maurício de Aguirre ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Potato Chips ◽  
Boiling Water ◽  
Raw Material ◽  
Sweet Potatoes ◽  
Air Circulation ◽  
Β Carotene

Consumption of biofortified foods such as sweet potatoes with high content of β-carotene may reduce deficiency of this micronutrient. The development of biofortified sweet potato chips expands the distribution and offers an alternative to the consumption of this product. The aim of this study was to evaluate the thermal blanching methods (steam and in boiling water) in β-carotene retention in the production of dehydrated biofortified sweet potato chips with air circulation at 65°C. The raw material, the chips blanched in steam and in boiling water had a content of β-carotene of 501.86 ± 53.65, 490.23 ± 30.00 and 473.91 ± 11.43 µg g-1 (d.b.) respectively. The retention of β-carotene for steam and boiling water blanching was 97.7 and 94.4% respectively. The blanching conditions followed by drying used in the processing to obtain sweet potato chips were adequate as they resulted in β-carotene high retention.

Production of High Fructose Syrup from Cassava and Sweet Potato Flours and their Blends with Cereal Flours

2010 ◽  
Vol 16 (3) ◽  
pp. 251-258 ◽  
Author(s):  
Regy Johnson ◽  
S.N. Moorthy ◽  
G. Padmaja
Keyword(s):  
Sweet Potato ◽  
Reducing Sugars ◽  
Rice Flour ◽  
Raw Material ◽  
Cassava Flour ◽  
High Fructose ◽  
High Fructose Syrup ◽  
Flour Blends ◽  
Major Factors ◽  
The Cost

Despite being a rich source of starch, root crops such as cassava and sweet potato have not been widely exploited for the production of high fructose syrup (HFS), which is a highly valued sweetener for the food and beverage industries. The major factors contributing to the cost of production of HFS are the cost and labor-intensive steps in the production of starch, different processing temperatures and pH for the enzyme reactions, poor extractability of starch, etc. With the objective of overcoming the cost associated with the preparation of starch, the feasibility of using native cassava/sweet potato flours and their blends with rice flour and wheat flour, as the raw material for HFS production was investigated. The saccharified slurry from cassava-rice flour blends contained 70-72 g reducing sugars/100 g, which was higher than that released from native cassava flour (∼69%). Blends of sweet potato with rice or wheat yielded saccharified mash with lower content of reducing sugars (60-66%). Although the percentage conversion to fructose after isomerization was similar for cassava/sweet potato or their blends with cereal flours (42-43%), fructose yield was higher in native cassava flour and cassava-rice blends (28-29 g/100 g) than the other flour blends.

scholarly journals The Make Sweet Potato Chips with Different Flavor by Women Group Farmers Harapan Baru in Walelagama District, Jayawijaya, Papua

2018 ◽  
Vol 4 (2) ◽  
pp. 92
Author(s):  
Ekalia Yusiana
Keyword(s):  
Sweet Potato ◽  
Community Service ◽  
Family Income ◽  
Food Products ◽  
Potato Chips ◽  
Added Value ◽  
Behavior Patterns ◽  
Sweet Potatoes ◽  
The People ◽  
And Training

Sweet potatoes are a cultural plant for the people of the Pegunungan Tengah, Papua because every day people in this region are always use sweet potatoes. Pegunungan Tengah, Papua community knows sweet potatoes with the name hipere. The purpose of this service is to change the behavior patterns of farmers in the process of processing sweet potatoes that have never been processed into regional superior products in Pegunungan Tengah, Papua. The implementation of this activity through KKN-PPM is by providing socialization and training in making various flavors of sweet potato chips. The results of this community service are the people of Wamena District can make various kinds of flavored sweet potato chips food products, thus helping the community in creating added value of products and can increase family income.

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 Kajian Strategi Pemasaran Ubi Cilembu (Kasus di Desa Cilembu, Kecamatan Pamulihan, Kabupaten Sumedang)

2019 ◽  
Vol 14 (1) ◽  
pp. 69-75
Author(s):  
Cordelia Ervina ◽  
Musa Hubeis ◽  
Nora H. Pandjaitan
Keyword(s):  
Marketing Strategy ◽  
Sweet Potato ◽  
Secondary Data ◽  
External Factors ◽  
Raw Material ◽  
Sweet Potatoes ◽  
Factors Affecting ◽  
Medium Scale ◽  
Processed Products ◽  
Internal And External Factors

One of areas which producing sweet potato is Cilembu Village, located in Pamulihan Subdistrict, Sumedang Regency.  The sweet Potato is famous as ubi Cilembu. The objectives of this research were to identify internal and external factors affecting raw material availability and continuity of marketing system of sweet potato Cilembu and to recommend alternative of effective and efficient marketing strategy of sweet potato Cilembu. This research used purposive sampling and also primary and secondary data. Respondents consisted of 30 people from 107 population of sweet potatoes Cilembu in Cilembu village. Analysis was conducted using IFE and EFE matrix, internal-external (IE) matrix, SWOT and QSPM method. From several strategies by using QSPM method, it had chosen one strategy to boost Cilembu sweet potato marketing by KUCP. The strategy was to encourage efforts in creating processing business medium scale of Cilembu sweet potatoes in order to get competitive processed products.

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

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