This study was carried out to investigate the physicochemical and sensory characteristics of sweet bun as affected by the ratio of wheat flour (WF) and purple sweet potato flour (PSPF). Six samples of breads were made from WF and PSPF in various ratio namely P1 (100% wheat flour), P2 (80:20), P3 (60:40), P4 (40:60), P5 (20:80), and P6 (100% PSP flour). The results showed that the ratio of WF and PSPF had significant effect (P < 0.05) on the colour value (L, a, b, and ºhue), browning index, specific volume, texture, anthocyanin content, crude fibre content and organoleptic value of sweet bun. The sweet bun that most acceptable by consumers was produced from 60% WF and 40% PSPF.
The aimed of this study was to evaluate the quality of citric acid products made from bilimbi fruits by fermentation method using Aspergillus niger as inoculum at various levels of concentration (3%, 6%, and 9%) and fermentation time (1, 3, 5, and 7 days). The citric acid obtained was then analysed their quality including yield, total sugar content, and citric acid content. There is significantly different of citric acid content as affected by the interaction of inoculum concentration and fermentation period, but no significantly different effect on yield and total sugar of fermentation product. The best fermentation condition for citric acid production from bilimbi fruit juice was 6% inoculum concentration with 5 days fermentation. At this condition the citric acid concentration was 3.33%.
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