Browsing Skripsi Sarjana by Keyword "Asam Askorbat"

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Pengaruh Jenis dan Konsentrasi Bahan Pencegah Pencokelatan Terhadap Karakteristik Fisikokimia dan Fungsional Tepung Ubi Jalar Ungu

Munthe, Lusiana (Universitas Sumatera Utara, 2018)

The purpose of this research was to find the right method of processing purple sweet potato get a good physicochemical and functional characteristics flour with more attractive color and aroma. This research used a complete ...
Pengaruh Perlakuan Awal (Pre Treatment) dalam Pembuatan Tepung Ubi Jalar Oranye Terhadap Mutu Cake

Azzahra, Sophia (Universitas Sumatera Utara, 2018)

Orange fleshed sweet potato is considered as a good food source because of it’s high carbohydrate content and β-carotene that could act as antioxidant. Processing of sweet potato into flour can be done to increase it’s ...