Foods product were developed after the discovery of gluten-free flour. This study aimed to
determine the proper formulation of dry noodles from different proportions of modified …

This study was aimed at determining the appropriate fermentation time and bacterial
consortium starter on modified purple sweet potato flour's characteristics. The purple sweet …

Umbi kimpul diolah menjadi tepung dengan tujuan memberikan nilai tambah, menjadi
alternatif substitusi tepung terigu. Untuk mendekati karakteristik tepung terigu perlu …

Modifikasi tepung mbote (Xanthosoma sagittifolium) dengan proses fermentasi diharapkan
dapat meningkatkan karakteristiknya agar lebih sesuai untuk diolah menjadi berbagai …

Wheat is one of Indonesia's primary sources of carbohydrates. However, the need for wheat
still depends on imports. So, developing local flour based on Indonesia's natural resources …

Kegiatan abdimas dilakukan di lokasi mitra Ibu Herawati, pemilik RH Keripik yang bertempat
di Desa Sendang Mulyo RT 26, Desa Bendungan Kec. Kedawung, Kabupaten Sragen …

Fermented porang flour (Ferpof) merupakan produk tepung yang dihasilkan dari proses
fermentasi umbi porang (Amorphophallus muelleri). Proses fermentasi berfungsi untuk …

Ogi is a widely consumed food product but could possess low nutritional value when poorly
processed. Fermentation had been found to improve its nutritional value, sensory properties …

Waxy corn (AJU1) is widely cultivated in Gorontalo Province, but its utilization is limited to
corn on cobs. A potential diversified product of processed waxy corn to be developed is …

Foods product were developed after the discovery of gluten-free flour. This study aimed to
determine the proper formulation of dry noodles from different proportions of modified …