CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD
A convenient food such as instant cream soup is most suitable for practical lifestyle but can also be applied in an emergency situation such as in area affected by disasters. The addition of milk powder as the main ingredient of cream soup creates a complex binding of fat and starch that complicates...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Marleen Sunyoto [verfasserIn] Robi Andoyo [verfasserIn] Intan Btari Dwiastuti [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Sprache: |
Englisch ; Indonesisch |
| Erschienen: |
2018 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: Jurnal Teknologi dan Industri Pangan - Bogor Agricultural University; Indonesian Food Technologist Association (IAFT), 2013, 29(2018), 2, Seite 119-126 |
|---|---|
| Übergeordnetes Werk: |
volume:29 ; year:2018 ; number:2 ; pages:119-126 |
| Links: |
Link aufrufen |
|---|
| DOI / URN: |
10.6066/jtip.2018.29.2.119 |
|---|
| Katalog-ID: |
DOAJ074929984 |
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10.6066/jtip.2018.29.2.119 doi (DE-627)DOAJ074929984 (DE-599)DOAJda22efdd3a5e426792cf787fd9871710 DE-627 ger DE-627 rakwb eng ind TP368-456 Marleen Sunyoto verfasserin aut CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier A convenient food such as instant cream soup is most suitable for practical lifestyle but can also be applied in an emergency situation such as in area affected by disasters. The addition of milk powder as the main ingredient of cream soup creates a complex binding of fat and starch that complicates the rehydra-tion process and affects other physical appearances. This research aimed to obtain the appropriate con-centration of full cream milk powder to obtain the best physical and chemical characteristics and the most preferable instant cream soup of dried sweet potato. The research method used was a randomized block design with six variables and two repetitions. Instant cream soup with 20% full cream milk powder gave the best physical and chemical characteristics and organoleptically preferred by panelists. The physical and chemical characteristics of the most preferred soup had 6% water content, 95.47% rehydration power, 18% protein, 20.7% fat, 1080 cP viscosity, and 30.5% yield. This formula was likened by panelists for its taste, aroma, color, and thickness after rehydration. dried sweet potato puree full cream milk powder instant cream soup Food processing and manufacture Robi Andoyo verfasserin aut Intan Btari Dwiastuti verfasserin aut In Jurnal Teknologi dan Industri Pangan Bogor Agricultural University; Indonesian Food Technologist Association (IAFT), 2013 29(2018), 2, Seite 119-126 (DE-627)1760592196 2087751X nnns volume:29 year:2018 number:2 pages:119-126 https://doi.org/10.6066/jtip.2018.29.2.119 kostenfrei https://doaj.org/article/da22efdd3a5e426792cf787fd9871710 kostenfrei http://journal.ipb.ac.id/index.php/jtip/article/view/18147 kostenfrei https://doaj.org/toc/1979-7788 Journal toc kostenfrei https://doaj.org/toc/2087-751X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_206 GBV_ILN_224 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4305 AR 29 2018 2 119-126 |
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10.6066/jtip.2018.29.2.119 doi (DE-627)DOAJ074929984 (DE-599)DOAJda22efdd3a5e426792cf787fd9871710 DE-627 ger DE-627 rakwb eng ind TP368-456 Marleen Sunyoto verfasserin aut CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier A convenient food such as instant cream soup is most suitable for practical lifestyle but can also be applied in an emergency situation such as in area affected by disasters. The addition of milk powder as the main ingredient of cream soup creates a complex binding of fat and starch that complicates the rehydra-tion process and affects other physical appearances. This research aimed to obtain the appropriate con-centration of full cream milk powder to obtain the best physical and chemical characteristics and the most preferable instant cream soup of dried sweet potato. The research method used was a randomized block design with six variables and two repetitions. Instant cream soup with 20% full cream milk powder gave the best physical and chemical characteristics and organoleptically preferred by panelists. The physical and chemical characteristics of the most preferred soup had 6% water content, 95.47% rehydration power, 18% protein, 20.7% fat, 1080 cP viscosity, and 30.5% yield. This formula was likened by panelists for its taste, aroma, color, and thickness after rehydration. dried sweet potato puree full cream milk powder instant cream soup Food processing and manufacture Robi Andoyo verfasserin aut Intan Btari Dwiastuti verfasserin aut In Jurnal Teknologi dan Industri Pangan Bogor Agricultural University; Indonesian Food Technologist Association (IAFT), 2013 29(2018), 2, Seite 119-126 (DE-627)1760592196 2087751X nnns volume:29 year:2018 number:2 pages:119-126 https://doi.org/10.6066/jtip.2018.29.2.119 kostenfrei https://doaj.org/article/da22efdd3a5e426792cf787fd9871710 kostenfrei http://journal.ipb.ac.id/index.php/jtip/article/view/18147 kostenfrei https://doaj.org/toc/1979-7788 Journal toc kostenfrei https://doaj.org/toc/2087-751X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_206 GBV_ILN_224 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4305 AR 29 2018 2 119-126 |
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10.6066/jtip.2018.29.2.119 doi (DE-627)DOAJ074929984 (DE-599)DOAJda22efdd3a5e426792cf787fd9871710 DE-627 ger DE-627 rakwb eng ind TP368-456 Marleen Sunyoto verfasserin aut CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier A convenient food such as instant cream soup is most suitable for practical lifestyle but can also be applied in an emergency situation such as in area affected by disasters. The addition of milk powder as the main ingredient of cream soup creates a complex binding of fat and starch that complicates the rehydra-tion process and affects other physical appearances. This research aimed to obtain the appropriate con-centration of full cream milk powder to obtain the best physical and chemical characteristics and the most preferable instant cream soup of dried sweet potato. The research method used was a randomized block design with six variables and two repetitions. Instant cream soup with 20% full cream milk powder gave the best physical and chemical characteristics and organoleptically preferred by panelists. The physical and chemical characteristics of the most preferred soup had 6% water content, 95.47% rehydration power, 18% protein, 20.7% fat, 1080 cP viscosity, and 30.5% yield. This formula was likened by panelists for its taste, aroma, color, and thickness after rehydration. dried sweet potato puree full cream milk powder instant cream soup Food processing and manufacture Robi Andoyo verfasserin aut Intan Btari Dwiastuti verfasserin aut In Jurnal Teknologi dan Industri Pangan Bogor Agricultural University; Indonesian Food Technologist Association (IAFT), 2013 29(2018), 2, Seite 119-126 (DE-627)1760592196 2087751X nnns volume:29 year:2018 number:2 pages:119-126 https://doi.org/10.6066/jtip.2018.29.2.119 kostenfrei https://doaj.org/article/da22efdd3a5e426792cf787fd9871710 kostenfrei http://journal.ipb.ac.id/index.php/jtip/article/view/18147 kostenfrei https://doaj.org/toc/1979-7788 Journal toc kostenfrei https://doaj.org/toc/2087-751X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_206 GBV_ILN_224 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4305 AR 29 2018 2 119-126 |
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10.6066/jtip.2018.29.2.119 doi (DE-627)DOAJ074929984 (DE-599)DOAJda22efdd3a5e426792cf787fd9871710 DE-627 ger DE-627 rakwb eng ind TP368-456 Marleen Sunyoto verfasserin aut CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier A convenient food such as instant cream soup is most suitable for practical lifestyle but can also be applied in an emergency situation such as in area affected by disasters. The addition of milk powder as the main ingredient of cream soup creates a complex binding of fat and starch that complicates the rehydra-tion process and affects other physical appearances. This research aimed to obtain the appropriate con-centration of full cream milk powder to obtain the best physical and chemical characteristics and the most preferable instant cream soup of dried sweet potato. The research method used was a randomized block design with six variables and two repetitions. Instant cream soup with 20% full cream milk powder gave the best physical and chemical characteristics and organoleptically preferred by panelists. The physical and chemical characteristics of the most preferred soup had 6% water content, 95.47% rehydration power, 18% protein, 20.7% fat, 1080 cP viscosity, and 30.5% yield. This formula was likened by panelists for its taste, aroma, color, and thickness after rehydration. dried sweet potato puree full cream milk powder instant cream soup Food processing and manufacture Robi Andoyo verfasserin aut Intan Btari Dwiastuti verfasserin aut In Jurnal Teknologi dan Industri Pangan Bogor Agricultural University; Indonesian Food Technologist Association (IAFT), 2013 29(2018), 2, Seite 119-126 (DE-627)1760592196 2087751X nnns volume:29 year:2018 number:2 pages:119-126 https://doi.org/10.6066/jtip.2018.29.2.119 kostenfrei https://doaj.org/article/da22efdd3a5e426792cf787fd9871710 kostenfrei http://journal.ipb.ac.id/index.php/jtip/article/view/18147 kostenfrei https://doaj.org/toc/1979-7788 Journal toc kostenfrei https://doaj.org/toc/2087-751X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_206 GBV_ILN_224 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4305 AR 29 2018 2 119-126 |
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10.6066/jtip.2018.29.2.119 doi (DE-627)DOAJ074929984 (DE-599)DOAJda22efdd3a5e426792cf787fd9871710 DE-627 ger DE-627 rakwb eng ind TP368-456 Marleen Sunyoto verfasserin aut CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier A convenient food such as instant cream soup is most suitable for practical lifestyle but can also be applied in an emergency situation such as in area affected by disasters. The addition of milk powder as the main ingredient of cream soup creates a complex binding of fat and starch that complicates the rehydra-tion process and affects other physical appearances. This research aimed to obtain the appropriate con-centration of full cream milk powder to obtain the best physical and chemical characteristics and the most preferable instant cream soup of dried sweet potato. The research method used was a randomized block design with six variables and two repetitions. Instant cream soup with 20% full cream milk powder gave the best physical and chemical characteristics and organoleptically preferred by panelists. The physical and chemical characteristics of the most preferred soup had 6% water content, 95.47% rehydration power, 18% protein, 20.7% fat, 1080 cP viscosity, and 30.5% yield. This formula was likened by panelists for its taste, aroma, color, and thickness after rehydration. dried sweet potato puree full cream milk powder instant cream soup Food processing and manufacture Robi Andoyo verfasserin aut Intan Btari Dwiastuti verfasserin aut In Jurnal Teknologi dan Industri Pangan Bogor Agricultural University; Indonesian Food Technologist Association (IAFT), 2013 29(2018), 2, Seite 119-126 (DE-627)1760592196 2087751X nnns volume:29 year:2018 number:2 pages:119-126 https://doi.org/10.6066/jtip.2018.29.2.119 kostenfrei https://doaj.org/article/da22efdd3a5e426792cf787fd9871710 kostenfrei http://journal.ipb.ac.id/index.php/jtip/article/view/18147 kostenfrei https://doaj.org/toc/1979-7788 Journal toc kostenfrei https://doaj.org/toc/2087-751X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_206 GBV_ILN_224 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4305 AR 29 2018 2 119-126 |
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CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD |
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CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD |
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Marleen Sunyoto |
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Jurnal Teknologi dan Industri Pangan |
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Marleen Sunyoto Robi Andoyo Intan Btari Dwiastuti |
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Elektronische Aufsätze |
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Marleen Sunyoto |
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10.6066/jtip.2018.29.2.119 |
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characteristics of sweet potato instant cream soup for emergency food |
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CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD |
| abstract |
A convenient food such as instant cream soup is most suitable for practical lifestyle but can also be applied in an emergency situation such as in area affected by disasters. The addition of milk powder as the main ingredient of cream soup creates a complex binding of fat and starch that complicates the rehydra-tion process and affects other physical appearances. This research aimed to obtain the appropriate con-centration of full cream milk powder to obtain the best physical and chemical characteristics and the most preferable instant cream soup of dried sweet potato. The research method used was a randomized block design with six variables and two repetitions. Instant cream soup with 20% full cream milk powder gave the best physical and chemical characteristics and organoleptically preferred by panelists. The physical and chemical characteristics of the most preferred soup had 6% water content, 95.47% rehydration power, 18% protein, 20.7% fat, 1080 cP viscosity, and 30.5% yield. This formula was likened by panelists for its taste, aroma, color, and thickness after rehydration. |
| abstractGer |
A convenient food such as instant cream soup is most suitable for practical lifestyle but can also be applied in an emergency situation such as in area affected by disasters. The addition of milk powder as the main ingredient of cream soup creates a complex binding of fat and starch that complicates the rehydra-tion process and affects other physical appearances. This research aimed to obtain the appropriate con-centration of full cream milk powder to obtain the best physical and chemical characteristics and the most preferable instant cream soup of dried sweet potato. The research method used was a randomized block design with six variables and two repetitions. Instant cream soup with 20% full cream milk powder gave the best physical and chemical characteristics and organoleptically preferred by panelists. The physical and chemical characteristics of the most preferred soup had 6% water content, 95.47% rehydration power, 18% protein, 20.7% fat, 1080 cP viscosity, and 30.5% yield. This formula was likened by panelists for its taste, aroma, color, and thickness after rehydration. |
| abstract_unstemmed |
A convenient food such as instant cream soup is most suitable for practical lifestyle but can also be applied in an emergency situation such as in area affected by disasters. The addition of milk powder as the main ingredient of cream soup creates a complex binding of fat and starch that complicates the rehydra-tion process and affects other physical appearances. This research aimed to obtain the appropriate con-centration of full cream milk powder to obtain the best physical and chemical characteristics and the most preferable instant cream soup of dried sweet potato. The research method used was a randomized block design with six variables and two repetitions. Instant cream soup with 20% full cream milk powder gave the best physical and chemical characteristics and organoleptically preferred by panelists. The physical and chemical characteristics of the most preferred soup had 6% water content, 95.47% rehydration power, 18% protein, 20.7% fat, 1080 cP viscosity, and 30.5% yield. This formula was likened by panelists for its taste, aroma, color, and thickness after rehydration. |
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CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD |
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https://doi.org/10.6066/jtip.2018.29.2.119 https://doaj.org/article/da22efdd3a5e426792cf787fd9871710 http://journal.ipb.ac.id/index.php/jtip/article/view/18147 https://doaj.org/toc/1979-7788 https://doaj.org/toc/2087-751X |
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