FINAL REPORT THE USE OF PURPLE SWEET POTATO IN MAKING MINI PIZZA AS A NEW VARIANT
| Main Author: | Herlina, - |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2015
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| Subjects: | |
| Online Access: |
http://eprints.polsri.ac.id/2170/1/cover.pdf http://eprints.polsri.ac.id/2170/2/File%20II.pdf http://eprints.polsri.ac.id/2170/3/File%20III.pdf http://eprints.polsri.ac.id/2170/4/File%20IV.pdf http://eprints.polsri.ac.id/2170/5/File%20V.pdf http://eprints.polsri.ac.id/2170/6/File%20VI.pdf http://eprints.polsri.ac.id/2170/7/REFERENCE.pdf http://eprints.polsri.ac.id/2170/ |
Daftar Isi:
- This study discusses about the use of purple sweet potato in making mini pizza as a new variant. The writer wanted to know the influence of purple sweet potato toward taste, texture and aroma of the pizza result. The writer applied the experiments method. The composition between sweet potato and flour were 1:1, 1:4, 2:4 ratios. The result showed that the composition between purple sweet potato and flour with the ratio 2:4. Influence the texture, taste and aroma of sweet potato. Furthermore it also influences the color of the pizza dough. It had natural purple color. Keywords: Mini Pizza, Purple Sweet Potato