<> "The repository administrator has not yet configured an RDF license."^^ . <> . . . "PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.)"^^ . "Eggs are nutritious food that is susceptible to quality degradation, so coating is important to maintain shelf life. Sweet potatoes are rich in beta-carotene and can be used in chiffon cakes to produce healthier products with higher nutritional value. This study used an experimental method with a Completely Randomized Design (CRD) factorial 5 x 2 treatments and 3 repetitions with 2 factors. The first factor is the type of egg: non-coating and coating; and the second factor is the storage period: weeks 0, 2, 3, 4, 5. This study was conducted in October - November 2024. The parameters observed in chiffon cake products included expansion power, texture (firmness and springiness), proximate analysis (water content, ash, protein, fat, and carbohydrates), total energy, and beta-carotene levels. Data analysis used two-way ANOVA. The results of the physicochemical characteristic analysis showed that the interaction between storage time and egg treatment had an effect (P <0.05) on the expansion power and ash content of orange sweet potato flour chiffon cake. Meanwhile, the interaction between storage time and egg treatment did not affect (P>0.05) the texture (firmness and springiness), water content, fat, protein, carbohydrate, total energy and beta-carotene of orange sweet potato flour chiffon cake. The average storage time of eggs affected the expansion power, texture, water content, ash, protein, total energy, and beta-carotene. The cake produced with egg coating treatment was superior compared to non-coating eggs. Eggs that had been stored at room temperature for 5 weeks still produced cake products according to the SNI wet cake standard 01-4309-1996."^^ . "2025" . . . . . . . . . . . "UNIVERSITAS SULTAN AGENG TIRTAYASA"^^ . . . "GIZI, UNIVERSITAS SULTAN AGENG TIRTAYASA"^^ . . . . . . . . . . . "RAKHMI"^^ . "SETYANI SARTIKA"^^ . "RAKHMI SETYANI SARTIKA"^^ . . "INDRIANTI"^^ . "WIDJAYA"^^ . "INDRIANTI WIDJAYA"^^ . . "ANNISA"^^ . "NURADHIANI"^^ . "ANNISA NURADHIANI"^^ . . "UNIVERSITAS SULTAN AGENG TIRTAYASA"^^ . . . "FAKULTAS KEDOKTERAN DAN ILMU KESEHATAN"^^ . . . "JURUSAN GIZI"^^ . . . . . . . "PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.) (Text)"^^ . . . "PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.) (Text)"^^ . . . "PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.) (Text)"^^ . . . "PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.) (Text)"^^ . . . "PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.) (Text)"^^ . . . "PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.) (Text)"^^ . . . "PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.) (Text)"^^ . . . "PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.) (Text)"^^ . . . "PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.) (Text)"^^ . . . "PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.) (Other)"^^ . . . . . . "PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.) (Other)"^^ . . . . . . "PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.) (Other)"^^ . . . . . . "PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.) (Other)"^^ . . . . . . "PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.) (Other)"^^ . . . . . . "PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.) (Other)"^^ . . . . . . "PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.) (Other)"^^ . . . . . . "PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.) (Other)"^^ . . . . . . "PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.) (Other)"^^ . . . . . "HTML Summary of #45507 \n\nPENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.)\n\n" . "text/html" . . . "Q Science (General)"@en . . . "QD Chemistry"@en . . . "R Medicine (General)"@en . .