Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition

Food processing is a way to extend the shelf life of products. In Indonesia, pumpkin and porang orange tubers are abundantly available and underutilised, but they have the potential to be developed into a local food-based product. Diversifying processed pumpkin into jam is a functional food alternat...

Popoln opis

Bibliografske podrobnosti

Principais autores:	Nur Rahman, Wan Ezie Adila, Lukman Hakim Safian, Sukes Lindaningsih, Septi Ana Purnamasari, Risma Nurul Azizah, Agus Suyanto, Wikanastri Hersoelistyorini, Nurhidajah Nurhidajah, Yunan Kholifatuddin Sya'di, Diode Yonata
Format:	Artigo
Jezik:	Inglês
Izdano:	Universitas Trunojoyo Madura 2025-03-01
Serija:	Agrointek
Teme:	betacarotene pumpkin porang flour spreadability vitamin c vitamin e
Online dostop:	https://journal.trunojoyo.ac.id/agrointek/article/view/27417
Oznake:	Označite Brez oznak, prvi označite!