CHEMICAL AND ANTIOXIDANT CHARACTERISTICS OF FERMENTED YELLOW PUMPKIN FLOUR WITH VARIATION OF MICROORGANISMS AND FERMENTATION TIME

ABSTRACT Pumpkin flour produced through fermentation can increase its nutritional value. This study aims to analyze the chemical characteristics and antioxidants of fermented pumpkin flour with variations in microorganisms and fermentation time, as well as the correlation between the two factors,...

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Bibliographic Details
Published in:Jurnal Pangan dan Agroindustri
Main Authors: Anisa Rachma Sari, Aldila Sagitaning Putri, Devy Angga Gunantar
Format: Article
Language:English
Published: Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2024-01-01
Subjects:
antioxidant activity
proximate
pumpkin flour
Online Access:https://jpa.ub.ac.id/index.php/jpa/article/view/1053

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https://jpa.ub.ac.id/index.php/jpa/article/view/1053

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