Apem is a traditional Indonesian food known to the public as snack made from rice flour. This study aimed determine effect of partial substitution flour with cilembu sweet potato on characteristics apem cake and know best produce cake. The design used in this was completely randomized treatment which consists 6 levels such as: 0%:100%, 10%:90%, 20%:80%, 30%:70%, 40%:60%, 50%:50%. repeated 3 tim...

The substitution of purple fleshed sweet potato flour (PSPF) on wheat (WF) and the addition hemicellulose enzyme concentration have been studied for their effect physical properties bread. A factorial completely randomized design was used to perform research. first factor PSPF WF ratio consists 0:100; 25:75; 50:50; 100:0. second hemicellulase 0%; 0.025%; 0.05%. interaction between a produced br...

Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with inc...

Noodles are conventionally made with wheat or rice flour, but in order to improve their nutritional content, other crops have been successfully used. Purple sweet potatoes an important food and phytochemical source world-wide the potential for partially substituting making noodles. The substitution of part refined flour noodles 5, 10, 15 20% purple potato (PSPF) was, therefore, tested which res...