The improvement of functional food in yogurt enriched with purple sweet potato (Ipomea batatas var. Ayamurasaki)

9 1 10 The improvement of functional food in yogurt enriched with purple sweet potato (Ipomea batatas var. Ayamurasaki) AFIATI, F. Primary Author PRIADI, G. Primary Author SETIYONINGRUM, F. Primary Author mixed material pISSN20878273 Karakteristik kimia, fisik dan inderawi tepung ubi jalar ungu (ipomoea batatas poiret) dan produk SUTARDI Additional Author SUPARMO Additional Author NINDYARANI, Ade Krisna Primary Author mixed material 02160455. Yogyakarta Fak.Pertanian UGM 2011 Pengembangan produk makaroni dari campuran jewawut (setaria italica L.)ubi jalar ungu (ipomoea FITRIANI Primary Author SUGIYONO Additional Author PURNOMO, Eko Hari Additional Author mixed material 08520607 Jakarta Divisi R & D perum BULOG 2013 Kandungan antosianin dan aktivitas antioksidan ubi jalar ungu segar dan produk olahannya NOVITA, Melly Additional Author ROHAYA, Syarifah Additional Author HUSNA, Nida El Primary Author mixed material 02160455 Yogyakarta Fak. Teknologi Pertanian UGM 2013 Ibm kelompok tani ubi jalar ungu Desa Koripan Kecamatan Matesih Kabupaten Karanganyar AMANTO, Bambang Sigit Additional Author AJI, Dimas Rahadian Primary Author mixed material F. Pertanian Universitas Seblas Maret 2013 Pengaruh pengolahan panas terhadap konsentrasi antosianin monomerik ubi jalar ungu (ipomoea batatas L) FARDIAZ, Dedi Additional Author KUSNANDAR, Feri Additional Author ANDARWULAN, Nuri Additional Author MAHMUDATUSSA'ADAH, Ai Primary Author mixed material 02160455 Yogyakarta Fak, Teknologi Pertanian UGM 2015 IbM kelompok tani di ngargoyoso Karanganyar dan UKM kue di Jebres Surakarta melalui produksi dan pemasaran aneka pangan fungsional (pro-vitamin a natural suplemented) berbasis ubi jalar ungu ARIANI, Sri Retno Dwi Primary Author mixed material F. KIP Universitas Sebelas Maret 2015 Optimasi formula dan struktur mikroskopik pasta bebas gluten berbahan dasar puree ubi jalar ungu dan tepung kacang hijau BUDIJANTO, Slamet Additional Author MULYAWANTI, Ira Primary Author YASNI, Sedarnawati Additional Author mixed material 02160455 Yogyakarta Fakultas Teknologi Pertanian UGM 2016 Karakteristik total bakteri keasaman dan tekstur es krim sinbiotik yang diperkaya dengan ubi jalar ungu ( ipomoea batatas) selama satu bulan penyimpanan PRAMONO, Y.B Additional Author SETIANI, B.E Additional Author NUGROHO, L.S Primary Author mixed material 02158302 Semarang Pusat Penelitian Sekolah Tinggi Ilmu Pertanian Farming Semarang 2016