OPTIMASI PROSES PEMBUATAN TEPUNG LABU KUNING MENGGUNAKAN RESPONSE SURFACE METHODOLOGY UNTUK MENINGKATKAN AKTIVITAS ANTIOKSIDANNYA
Yellow pumpkin (Cucurbita moscata) is a popular plant in Indonesia, but its utilization is limited. It has been reported that the antioxidant activity of the yellow pumpkin increased by increasing the drying tempe-rature and immersing the pumpkin in bisulfite solution during processing. The aim of t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2018-06-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/19550 |