Potensi Tepung Ubi Jalar Ungu (Ipomea batatas L.) dalam Pembuatan Bolu Kemojo sebagai Makanan Khas Provinsi Riau

Potensi Tepung Ubi Jalar Ungu (Ipomea batatas L.) dalam Pembuatan Bolu Kemojo sebagai Makanan Khas Provinsi Riau

(Effect Potential Use of Purple Sweet Potato Flour ss Ingredient in Kemojo Cake, Riau Province Traditional Food)  ABSTRACT. The purpose of this study was to obtain an optimal ratio of purple sweet potato flour to wheat flour to produce good quality kemojo cake product. This study uses a completely r...

Full description

Bibliographic Details
Main Authors: Syahli Putra Turelanda, Noviar Harun, Rahmayuni Rahmayuni
Format: Article
Language:English
Published: Syiah Kuala University 2016-04-01
Series:Jurnal Teknologi dan Industri Pertanian Indonesia
Subjects:
purple sweet potato flour
wheat flour
kemojo cake
Online Access:http://jurnal.unsyiah.ac.id/TIPI/article/view/5248

Internet

http://jurnal.unsyiah.ac.id/TIPI/article/view/5248

Similar Items