Journal of Food Technology and Agroindustry最新文献_第2页

PEMANFAATAN TEPUNG BERAS MERAH DAN BERAS HITAM DALAM PEMBUATAN PRODUK EDIBLE SPOON 红米粉和黑米粉的用途是食用食用季

Journal of Food Technology and Agroindustry Pub Date : 2023-02-21 DOI: 10.24929/jfta.v5i1.2400

Laurensia Maria Yulian Dwiputranti Darmoatmodjo, Erni Setijawaty, Joliska Wongsowinoto, Brenda Brenda, Florence Ancilla

{"title":"PEMANFAATAN TEPUNG BERAS MERAH DAN BERAS HITAM DALAM PEMBUATAN PRODUK EDIBLE SPOON","authors":"Laurensia Maria Yulian Dwiputranti Darmoatmodjo, Erni Setijawaty, Joliska Wongsowinoto, Brenda Brenda, Florence Ancilla","doi":"10.24929/jfta.v5i1.2400","DOIUrl":"https://doi.org/10.24929/jfta.v5i1.2400","url":null,"abstract":"The most widely used tableware is plastic spoon. However, its usage can cause environmental problems in the form of plastic waste. This plastic waste can be overcome by alternative innovations of making environmentally friendly tablespoon or edible spoon. Edible spoon can be made from a mixture of cereal flour, namely wheat flour, red rice flour, and black rice flour. Gluten from wheat flour is used to form a sturdy edible spoon texture, while red rice flour and black rice have anthocyanin pigments that act as natural dyes and antioxidants. The type of cereal flour used affects the characteristics of the edible spoons produced. The purpose of this study was to determine the physical characteristics and antioxidant activity of edible spoons made from a mixture of flour and red rice flour as well as wheat and black rice flour. This experiment used a randomized block research design (RBD) with 6 levels of treatment comparing the use of wheat flour with red rice flour or black rice flour, namely 65:35; 60:40; 55:45; 50:50; 45:55; and 40:60. The research data was analyzed by ANOVA and DMRT (α=5%). The fracture power of black and red rice edible spoons ranged from 13,196±0,5312 to 71,545±0,0091 and 15,637±0,0113 to 37,348±0,0230, the rehydration power range of black and red rice edible spoons were 16,56±0,7332 to 25,75±0,0005 and 14,88±0,1357 to 17,81±1,3077, as well as the antioxidant activity for red rice edible spoons were 87,6250 to 97,5500 and black rice 85,1250 to 98,0250.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"136 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114653464","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

PENGARUH RASIO BUNGA KECOMBRANG (Etlingera elatior) DAN JAHE (Zingiber officinale) TERHADAP MUTU KIMIA MINUMAN FUNGSIONAL WEDANG KECOMBRANG 棕黄色花(Etlingera elatior)和生姜(Zingiber officinale)对棕黄黄色饮料的化学特性的影响

Journal of Food Technology and Agroindustry Pub Date : 2023-02-21 DOI: 10.24929/jfta.v5i1.2401

Maya Eka Pradana, M. Devi, S. Soekopitojo

引用次数: 0

Efektivitas Penggunaan Tepung Pisang Candi (Musa paradisiacal Fa Corniculata) Dalam Pengaplikasian Cookies Lidah Kucing Ditinjau Dari Sifat Kimia Dan Sifat Fisik 使用香蕉粉(摩西的基本做法是Corniculata)是基于化学和物理性质的

Journal of Food Technology and Agroindustry Pub Date : 2023-02-21 DOI: 10.24929/jfta.v5i1.2399

H. Wulandari, Budi Wibowotomo, W. Wahyuni

{"title":"Efektivitas Penggunaan Tepung Pisang Candi (Musa paradisiacal Fa Corniculata) Dalam Pengaplikasian Cookies Lidah Kucing Ditinjau Dari Sifat Kimia Dan Sifat Fisik","authors":"H. Wulandari, Budi Wibowotomo, W. Wahyuni","doi":"10.24929/jfta.v5i1.2399","DOIUrl":"https://doi.org/10.24929/jfta.v5i1.2399","url":null,"abstract":"Cookies are a pastry product that is popular and favored by all circles of society. The characteristics of cookies are crunchy texture, brittle, dry, brownish yellow, has a distinctive aroma, savory and also sweet. Basically, cat's tongue cookies are made from flour, the selection of the best factors starting from the color, texture, aroma and taste of cat's tongue cookies made from temple banana flour is able to replace flour as a basic ingredient with the aim of adding diversification of pastry products based on the availability of food ingredients. This study aims to determine the difference between chemical properties (carbohydrate, protein, fiber, moisture content, ash content) and physical properties (breakability and color). This research is an experimental study using a completely randomized design (CRD) in the manufacture of cookies made from 100% temple banana flour and 100% wheat flour. Data were analyzed using Independent Sample T-test.The results of the analysis of chemical properties (carbohydrates, protein, fiber, moisture content, ash content) showed that there was a significant difference while for the water content there was no significant difference. The chemical properties of the carbohydrate content of cookies made from Candi banana flour are 73.31%, protein content is 11.58%, fiber content is 0.65%, water content is 3.84%, ash content is 1.84%. The results of the analysis of physical properties (broken strength, color brightness level (L), reddish level color a(+) showed a significant difference while at yellow level color b(+) there was no significant difference, physical test of cat's tongue cookies made from temple banana flour for fracture strength 0.0060kgf/cm2, color brightness level (L) 67.12%, reddish level color a(+) 3.80%, and yellowish level color b(+) 31.10%. \u0000 ","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123903121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

PROFIL KUALITAS DAN SIFAT ANTIHIPERGLIKEMIK AIR SEDUHAN TEH BELUNTAS (Pluchea Indica Less) SELAMA PENYIMPANAN 储存过程中豆袋茶的甘露甘露的质量和抗高甘露性质

Journal of Food Technology and Agroindustry Pub Date : 2023-02-21 DOI: 10.24929/jfta.v5i1.2398

P. S. Widyawati, Monika Prahartiwi, Poppy Finike Epifana Tumbol

{"title":"PROFIL KUALITAS DAN SIFAT ANTIHIPERGLIKEMIK AIR SEDUHAN TEH BELUNTAS (Pluchea Indica Less) SELAMA PENYIMPANAN","authors":"P. S. Widyawati, Monika Prahartiwi, Poppy Finike Epifana Tumbol","doi":"10.24929/jfta.v5i1.2398","DOIUrl":"https://doi.org/10.24929/jfta.v5i1.2398","url":null,"abstract":"Pluchea indica Less tea has been widely produced as a health drink because it contains phytochemical compounds and has biological activities, such as antihyperglycemic. Pluchea tea is usually produced in tea bags and stored in standing pounds made of aluminum foil. Packaged pluchea teas are usually stored at room temperature for a period of time. During storage, the quality and antihyperglycemic properties of brewed water from packaged pluchea tea have not been studied further. Therefore, this study was conducted to determine the quality and antihyperglycemic properties of pluchea tea during storage. The research design used was a Randomized Block Design (RAK) with one factor including storage time consisting of seven treatment levels, namely 0, 2, 4, 6, 10, 14, and 18 weeks. Each treatment was repeated three times. Parameters analyzed included water content, color, turbidity, pH, total acid, phytochemical composition, total phenol content, total flavonoid content, and antihyperglycemic activity (α-amylase and α-glucosidase). The results showed that storage time affected all test parameters, there was a tendency for storage time to decrease the quality and antihyperglycemic activity. Storage up to 18 weeks can reduce the water content of pluchea tea packaged in tea bags and stored in standing pounds. Therefore, the storage of pluchea tea which is packaged in tea bags and stored in standing pounds needs to be considered so that there is no increase in water content to maintain the quality and antihyperglycemic activity.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"109 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132283421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengaruh Harga Dan Keragaman Menu Pada Keputusan Pembelian Konsumen Di The Arbanat Kitchen Café Lounge 在Arbanat厨房休息室的顾客购买决定中，价格和菜单的多样性的影响

Journal of Food Technology and Agroindustry Pub Date : 2023-02-21 DOI: 10.24929/jfta.v5i1.2395

Angga Kusuma Adi Mukti, Budi Wibowotomo, Laili Hidayati

{"title":"Pengaruh Harga Dan Keragaman Menu Pada Keputusan Pembelian Konsumen Di The Arbanat Kitchen Café Lounge","authors":"Angga Kusuma Adi Mukti, Budi Wibowotomo, Laili Hidayati","doi":"10.24929/jfta.v5i1.2395","DOIUrl":"https://doi.org/10.24929/jfta.v5i1.2395","url":null,"abstract":"One of the economic sectors that has been seriously affected by the corona virus is the culinary industry. Culinary business owners were forced to temporarily stop their business and some even had to face bankruptcy. The Arbanat Kitchen Café Lounge is one restaurant that is still surviving amid the threat of the coronavirus pandemic. The number of visits before the corona virus hit was 4,601 people, at the time the PSBB was implemented, visits fell by almost 100%. The survival of this restaurant cannot be separated from the variety of menus served and the innovations that continue to be presented, to support this, The Arbanat must adjust to the prices of basic ingredients that continue to soar without reducing the quality of taste. This study aims to determine the effect of menu diversity and price on purchasing decisions at The Arbanat Kitchen Café Lounge. This type of research is quantitative which uses data in the form of numbers which are analyzed statistically with SPSS. A total of 100 respondents were used as research samples. Data were analyzed by validity test, reliability test. Based on the results of descriptive analysis, showing the results of the price variable does not have a significant effect on consumer purchasing decisions while menu diversity has an influence on consumer purchasing decisions at The Arbanat Kitchen Café Lounge. Price variable and the diversity of the menu simultaneously has a significant effect on consumer purchasing decisions at The Arbanat Kitchen Café Lounge.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116921896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengaruh Rasio Jambu Merah Dan Santan Kelapa Terhadap Mutu Kimia Dan Mutu Fisik Mellorine Jambu Biji Merah 粉红和椰奶比对红豆油果的化学和身体质量的影响

Journal of Food Technology and Agroindustry Pub Date : 2023-02-21 DOI: 10.24929/jfta.v5i1.2394

Wafa’ Amatul Azizah, Mazarana Devi, Issutarti Issutarti

{"title":"Pengaruh Rasio Jambu Merah Dan Santan Kelapa Terhadap Mutu Kimia Dan Mutu Fisik Mellorine Jambu Biji Merah","authors":"Wafa’ Amatul Azizah, Mazarana Devi, Issutarti Issutarti","doi":"10.24929/jfta.v5i1.2394","DOIUrl":"https://doi.org/10.24929/jfta.v5i1.2394","url":null,"abstract":"Mellorine is one of various types of ice cream, but has a composition that is not the same as ice cream in general. The difference between mellorine and ice cream lies in the use of fat. Ice cream uses milk fat, while mellorine uses vegetable fat. One of the fats that can be used is coconut milk. The manufacture of mellorine utilizes the abundant production of red guava fruit, in addition to adding to the taste of red guava it is also expected to increase the nutritional value of mellorine. The purpose of this study was to examine the chemical properties, namely fat content, Vitamin C, dietary fiber, and pH and physical properties, namely overrun, and melting speed. The results showed that the fat content showed a significant difference which ranged from 3.49%-5.9%, the Vitamin C content ranged from 36.67mg/100g-48.67mg/100g, while the dietary fiber content ranged from 12.75%. -15.54%, and pH did not show any difference. The results of the physical test showed that there was a significant difference in the overrun, which ranged from 52%-71.5%, and the melting speed ranged from 54.5 minutes to 63 minutes.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124393679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

UJI ORGANOLEPTIK DAN ANALISIS KANDUNGAN KIMIA PADA MI KERING DARI TEPUNG KULIT BUAH NAGA MERAH DAN TEPUNG KACANG MERAH

Journal of Food Technology and Agroindustry Pub Date : 2022-08-25 DOI: 10.24929/jfta.v4i2.2036

Intan Anggraweni, Desri Maulina Sari, Herpandi Herpandi, Y. Yuliarti

{"title":"UJI ORGANOLEPTIK DAN ANALISIS KANDUNGAN KIMIA PADA MI KERING DARI TEPUNG KULIT BUAH NAGA MERAH DAN TEPUNG KACANG MERAH","authors":"Intan Anggraweni, Desri Maulina Sari, Herpandi Herpandi, Y. Yuliarti","doi":"10.24929/jfta.v4i2.2036","DOIUrl":"https://doi.org/10.24929/jfta.v4i2.2036","url":null,"abstract":"Dried noodles are a food favored by the people of Indonesia. But in general, dry noodles contain low levels of fiber and protein. Fiber and protein levels in food are needed by the body. Sources of fiber and protein can be obtained from vegetable sources, namely red dragon fruit skin and red beans. Utilization of red dragon fruit skin flour and red bean flour in the manufacture of dry noodles can make the dried noodles a source of fiber and protein. This study aims to produce the best dry noodle formulation. This study is an experimental study using the Completely Randomized Design method (CRD). There are 4 additional treatment of red dragon fruit husks and red-bean flour on dry noodles, which are added to F0 (100% : 0% : 0%), F1 (70% : 15% : 15%), F2 (60% : 20% : 20%) dan F3 (50% : 25% : 25%). Analysis is made of organoleptic (hedonic) tests and laboratory tests (protein and fiber levels). The result of this research is that F1 is declared as the most preferred formulation because F1 has a brown color, no unpleasant aroma, slightly savory taste and chewy texture. Based on the nutrient content test, F1 has a protein content of 12.04% and a fiber content of 10.12%. So that the dry noodle formulation F1 was declared the selected formulation and had fulfilled the claim requirements as a food source of fiber and protein. \u0000Keywords: Dried noodles; Red Dragon Fruit Skin Flour; Red Bean Flour; Fiber; Protein","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"404 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133615191","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

POTENSI USAHA PENGOLAHAN MINYAK ATSIRI DAUN CENGKEH DI KECAMATAN SIPORA SELATAN KABUPATEN KEPULAUAN MENTAWAI

Journal of Food Technology and Agroindustry Pub Date : 2022-08-25 DOI: 10.24929/jfta.v4i2.2127

Pramono Sasongko, Washington Washington, Kgs Ahmadi

{"title":"POTENSI USAHA PENGOLAHAN MINYAK ATSIRI DAUN CENGKEH DI KECAMATAN SIPORA SELATAN KABUPATEN KEPULAUAN MENTAWAI","authors":"Pramono Sasongko, Washington Washington, Kgs Ahmadi","doi":"10.24929/jfta.v4i2.2127","DOIUrl":"https://doi.org/10.24929/jfta.v4i2.2127","url":null,"abstract":"Clove (Syzigium aromaticum) is a spice plant which commonly used as raw material in cigarette, food and beverage, pharmaceutical, perfume and insecticide industries. All parts of the clove plant contain of essential oils. However, in Sipora District, Mentawai Islands, who have the majority of clove plantation businesses was use the flower part only. Fallen clove leaves with a potential of 15.9 tons/week only become plantation waste. Therefore, this study was conducted to determined the business potential of essential oils and economic value addition of clove leaves by using a purposive sampling survey method on clove farmers/entrepreneurs in the Sipora district. The results showed that 87.91% of cloves in the South Sipora Sub-district agreed to develop a waste distillation process. Meanwhile, 12.09% were not agree. The essential oil from clove leaves produced has physical characteristics of yellow-brown color, an average refractive index of 1.531, and an average yield of 2.13%. Prediction of the economic value of the estimated business income received is Rp. 921,600,000.00/year, R/C ratio of 1.79, NPV with a value of Rp. 778,730,880.00 BEP of 266 kg product and BEP of price of Rp. 42,525,092.45. IRR MARR 10% by 12% and Payback Period for 2 years 8 months. Moreover, the utilization of clove leaves as essential oil raw material in Sipora District, Mentawai Islands Regency provided some benefit","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131606731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

POTENSI PENINGKATAN PRODUKSI PISANG DALAM MENDUKUNG KEMANDIRIAN PANGAN DI DESA GEDANG-GEDANG KECAMATAN BATUPUTIH KABUPATEN SUMENEP SUMENEP摄政区gedang - batdang村粮食生产潜力增加

Journal of Food Technology and Agroindustry Pub Date : 2022-08-25 DOI: 10.24929/jfta.v4i2.2125

Amir Hamzah, R. M. Muchtar, E. Sumitro

{"title":"POTENSI PENINGKATAN PRODUKSI PISANG DALAM MENDUKUNG KEMANDIRIAN PANGAN DI DESA GEDANG-GEDANG KECAMATAN BATUPUTIH KABUPATEN SUMENEP","authors":"Amir Hamzah, R. M. Muchtar, E. Sumitro","doi":"10.24929/jfta.v4i2.2125","DOIUrl":"https://doi.org/10.24929/jfta.v4i2.2125","url":null,"abstract":"This study aims to determine the potential for increasing banana production in Gedang Gedang Village, Batuputih District, Sumenep Regency based on the support of internal factors and external environmental factors in Batuputih District, Sumenep Regency. The sample in this study as research subjects were 20 people taken from a population of less than 100. The data analysis used was IFE and EFE matrix analysis and SWOT analysis. The results showed that the results of the internal factor analysis obtained the weighted value of the strength factor score was 1.837 and for the weakness factor was 0.762 with a total weighted score of 2.599. This proves that internally (strengths and weaknesses) are classified as good (strong) in improving and developing banana farming in Gedang-Gedang Village. While the results of the analysis of external factors, the opportunity factor has a weight of 1.637 and the threat factor has a weighted value of 1.402 with a total external factor of 3.039. This shows that the ability to respond to opportunities in developing banana farming and being able to face threats is good. The results of the SWOT analysis on the potential strategy for increasing banana farming in Gedang-Gedang Village, Batuputih Sub-district, it is known that the proposed strategy can be concluded that the S-O (Strength-Opportunities) Strategy is to improve the banana farming system technique through training to get higher quality results and expand the network. product marketing.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"305 2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134151470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

DISCOLORATION IN RAW AND PROCESSED POTATO (Solanum Tuberosum) THROUGH SLOW HEATING PROCESS 生马铃薯和加工马铃薯在缓慢加热过程中变色

Journal of Food Technology and Agroindustry Pub Date : 2022-08-25 DOI: 10.24929/jfta.v4i2.2054

Rizal Andi Syabana, Dody Tri Kurniawan, I. Isdiantoni, Al Islamy

{"title":"DISCOLORATION IN RAW AND PROCESSED POTATO (Solanum Tuberosum) THROUGH SLOW HEATING PROCESS","authors":"Rizal Andi Syabana, Dody Tri Kurniawan, I. Isdiantoni, Al Islamy","doi":"10.24929/jfta.v4i2.2054","DOIUrl":"https://doi.org/10.24929/jfta.v4i2.2054","url":null,"abstract":"In today’s world, it is known that potato become important commodity as it well spread around the continents. Because of not only nutrition content but also potato vastly consumed because of its highly yield per acre. However, there are some factors that contribute to the quality loss of potato itself, one of them is discoloration in raw potato. This experiment aimed to determine discoloration on some sort of potatoes due to cooking process. The experiment was conducted in the laboratory for sensory and consumer study, University of Goettingen from 04th to 08th of March 2019. There were three varieties of potato used in this experiment, namely Amanda (mealy potato), Queen Anne (mainly waxy potato), and Belana (waxy potato). The result was all samples experienced color changing as the number on each index are changing. Belana variety showed the lowest value of L and experienced the highest gap on before-after L value, which means this variety was the darkest among the other samples. The gap also high as before treatment value was 76,03 and become darker after treatment (63,53). On the contrary, Amanda variety experienced a slight darkening since the gap between before and after treatment was only 2.97 (from 74,34 to 71,37)","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131696003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1