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All Journal HAYATI Journal of Biosciences Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Hortikultura Indonesia ACTA VETERINARIA INDONESIANA Pharmaciana: Jurnal Kefarmasian Jurnal Kesehatan Masyarakat Buletin Iptek Tanaman Pangan Current Biochemistry Journal agriTECH Warta IHP (Warta Industri Hasil Pertanian) Jurnal Kimia Terapan Indonesia Indonesian Journal of Chemistry Jurnal Aplikasi Teknologi Pangan Journal of Tropical Crop Science Molekul: Jurnal Ilmiah Kimia Jurnal Mutu Pangan : Indonesian Journal of Food Quality Food Scientia: Journal of Food Science and Technology Policy Brief Pertanian, Kelautan, dan Biosains Tropika
Didah Nur Faridah
Department Of Food Science And Technology, Faculty Of Agricultural Technology, Bogor Agricultural University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Veterinary

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Journal : Food Scientia: Journal of Food Science and Technology

 1 
Pengaruh Suhu Perendaman dengan Larutan Natrium Metabisulfit terhadap Karakteristik Fisikokimia Tepung Labu Kuning (Cucurbita moschata D.) Yesika Kristiani; Rina Rismaya; Elvira Syamsir; Didah Nur Faridah
Food Scientia : Journal of Food Science and Technology Vol 2 No 1 (2022): Januari - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i1.2488.2022

Abstract

Pumpkin (Cucurbita moschata D.) is an agricultural commodity with a fairly complete nutritional content and high fiber. The use of pumpkin which is still limited to traditional processed food can be expanded by processing it into flour. Pumpkin flour has a longer shelf life than a fresh pumpkin. It is also easy to distribute and to process into various types of processed food. This study is aimed to evaluate the physicochemical characteristics of pumpkin flour produced from different pretreatments. Pretreatments such as soaking in 0.10% sodium metabisulfite solution at room temperature 30 ºC and 80ºC for 10 minutes. The parameters measured were moisture content, ash, protein, fat, carbohydrates, dietary fiber, and color. Based on the test results, the difference in immersion temperature only significantly affected the color value. Pumpkin flour soaked in 0,10% sodium metabisulfite at an initial temperature of 80 ºC had color values of L= 64,87 ± 0,04; b* +52,95 ± 0,05, higher but color value a* =+6,89 ± 0,06.
Co-Authors . Herlina Abdul Choliq Adil Basuki Ahza Adil Basuki Ahza Afandi, Frendy Ahmad Agus Setiyono Agus Setyono Agustina - Ali Thonthowi Amalina Qurratu Ayun Andriyanto Andriyanto Ani Kurniawati Ani Kurniawati Ani Kurniawati Antin Suswantinah Anuraga Jayanegara Atiqatul Maula Auhge Eva Sari Manik Baharuddin Yusuf Habiby Harahap Betty S. L. Jenie Betty Sri Laksmi Jenie Betty Sri Laksmi Jenie Bram Kusbiantoro Bram Kusbiantoro Cahyo, Septian Dwi Cindy Caroline Danar Hadisugelar Dedi Fardiaz Dewie Maria Agustien Aplugi Dias Indrasti DIMAS ANDRIANTO Ditha Mithania Ella Deffi Lestari Elvira Syamsir Endang Prangdimurti Erwin Riyadi Evi Setiawati Faisal Al Asad Fathulhuda, Muhammad Muflih Fransisca Fransisca Fransisca Fransisca Ghesi Wuri Aryani Hana . Hana . Hanif Alamudin Manshur Hanifah Nuryani Lioe Hasim - Hasim Hasim Hasim Hasim Hasim Muhamad Danuri Hasim, . Herlina , Husnawati Husnawati Imas Solihat Imas Solihat IWAN SASKIAWAN Iwan Saskiawan Lilis Nuraida Masayu Nur Ulfa Maya Melati MEGA SAFITHRI Mirna Isyanti Moh Asroriy Nuris Muhammad Fadillah Muhammad Hasriandy Asyhari MUNIF GHULAMAHDI Muthmainnah, Shafwah Najmah Najmah Nancy Dewi Yuliana Nathasia, Novena Neny Mariyani Nestri Purnamasari Nestri Purnamasari Noviasari, Santi Nur Rita Mardiana Nuri Andarwulan Nuri Andarwulan Nuri Andarwulan Nuri Rachmayani Palupi, Nurheni Sri Puji Astuti Purwiyatno Hariyadi Puspo Edi Giriwono Qomaliyah, Eka Nurul Qomariah Hasanah R. Haryo Bimo Setiarto R. Peranginangin Raden Haryo Bimo Setiarto Ratih Pratiwi Ratna Sari Listyaningrum Rina Rismaya Rista Delyani Rizal Syarief Ros Maria Andesko SANDRA ARIFIN AZIZ SEDARNAWATI YASNI Shinta Dewi Ardhiyanti Shinta Dewi Ardhiyanti Silitonga, Rhoito Frista Slamet Budijanto Sri Laksmi Suryaatmaja Sri Rini Dwiari Sri Wilarso Budi R Sugiyono . Sulistiani - SULISTIANI SULISTIANI Tatik Khusniati Titi Candra Sunarti dan Michael (E-Jurnal Agro-Industri Indonesia) Titri Siratantri Mastuti Tjahja Muhandri Uci Sugiman Vanessa Lekahena Widia Ayu Lestari Winarso D. Widodo Winiati P. Rahayu Yanica Ivory Andri Yesika Kristiani Yupi Yulianita Arifin