KARAKTERISASI KIMIA, FISIKOKIMIA DAN ORGANOLEPTIK JAM DAN JELLY JONJOT LABU KUNING (Cucurbita maxima) [Chemical, Physicochemical and Sensory Characterization of Jam and Jelly Made from Pumpkin Strands (Cucurbita maxima)]

The objective of this research was to examine the contents of pectin,carotene and sugars of the pumpkin strands, and to evaluate the effects of sugar addition and pH on the chemical, physical, and sensory characteristics of jam and jelly made from pumpkin strands. The preparation of jam and jel...

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Bibliographic Details
Published in:	Jurnal Teknologi dan Industri Pangan
Main Authors:	Murdijati Gardjito1), Nur Djamilah2), Umar Santoso1)
Format:	Article
Language:	English
Published:	Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2006-08-01
Subjects:	Pumpkin strands jam jelly
Online Access:	http://journal.ipb.ac.id/index.php/jtip/article/view/430

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