PENERIMAAN PANELIS DAN SIFAT KIMIAWI EMULSI LABU KUNING DAN FRAKSI OLEIN SAWIT [Pannelists Acceptance and Chemical Properties of Pumpkin and Palm Olein Fraction Emulsion]

PENERIMAAN PANELIS DAN SIFAT KIMIAWI EMULSI LABU KUNING DAN FRAKSI OLEIN SAWIT [Pannelists Acceptance and Chemical Properties of Pumpkin and Palm Olein Fraction Emulsion]

This study aimed to produce functional food products with the main ingredient of pumpkin and olein fraction of red palm oil (OF-RPO). This research was conducted in two stages. The first was to analyze consumer acceptance where a Completely Randomized Design was used with one factor. The factor was...

Full description

Bibliographic Details
Main Authors: Anton Rahmadi, Yuliadini Puspita, Sukmiyati Agustin, Miftakhur Rohmah
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2015-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
emulsification
pumpkin
red palm oil
β-carotene
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/11392

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/11392

Similar Items