Hariyanti, Gita and Qoulany, Halimah Azzahro and Sholiha, Dila Fatiha (2022) Sifat Fisika-kimia Dan Total Bakteri Dari Saus Ubi Jalar Ungu Selama Penyimpanan. Universitas Muhammadiyah Surakarta.
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Abstract
In general, sauces are made from tomatoes, although many sauce manufacturers use other basic ingredients, such as papaya. In fact, most of the sauces that develop in the market are sauces that do not meet the requirements as food, this is because industry players are trying to meet market demand at low prices so as to ignore quality aspects (standards and food safety) Viscosity Testing Using a Viscometer, pH Measurement Using pH Meter, Phenolic Test Procedure Using Folin-Ciocalteu, Anthocyanin Level Test Procedure, Following Spectrophotometric pH-differential Method, Total Bacteria Test Will Be Performed by TPC (Total Plate Count) Method. There is no significant effect given by purple sweet potato flour on yogurt products to the pH value. Due to the starch contained in purple sweet potato flour, purple sweet potato flour does not change the pH value and does not change the pH of the product. Being a sauce product based on purple sweet potato has a good taste with good storage resistance as well. Become a superior product in the future that can be directed on a large/industrial scale.
| Item Type: | Other |
|---|---|
| Uncontrolled Keywords: | Sauce, Bacteria, Purple Sweet Potato |
| Subjects: | R Medicine > RN Nutrition |
| Depositing User: | Hanun Adlan |
| Date Deposited: | 26 Aug 2022 01:48 |
| Last Modified: | 26 Aug 2022 01:48 |
| URI: | http://eprints.ums.ac.id/id/eprint/104458 |
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