标题：KARAKTERISTIK FISIKO-KIMIA TEPUNG UBI JALAR (Ipomoea batatas) VARIETAS SUKUH DENGAN VARIASI PROSES PENEPUNGAN [Physico-Chemical Characteristics of Sukuh Variety Sweet Potatoes (Ipomea batatas) Flours Made with Various Methods]
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：Sweet potato has considerable potencies to support food diversification program based on flour and starch product. Various processing methods in the flour processing show great effect on alteration of the physicochemical properties of sweet potato flour. This research investigated the effect s of different flour processing methods on the physicochemical properties of sweet potato flour. The result s showed that processing method had a significant effect on water content, bulk density, colour (L, a, b), microscopic properties of starch granule, water absorption index, water soluble index and pasting properties of the sweet potato flour.
