Retensi Karoten Dalam Berbagai Produk Olahan Labu Kuning (Cucurbita moschata Durch)

Authors

  • Novrina Rasinta Ranonto Tadulako University
  • Nurhaeni Nurhaeni Tadulako University
  • Abd. Rahman Razak Tadulako University

DOI:

https://doi.org/10.22487/25411969.2015.v4.i1.4009

Keywords:

Karoten, retensi, produk olahan

Abstract

Telah dilakukan penelitian mengenai “Retensi Karoten Dalam Berbagai Produk Olahan Labu Kuning (Cucurbita moschata Durch)â€.Penelitian ini bertujuan untuk mengetahui retensi karoten labu kuning yang diolah menjadi kerupuk, mie dan biskuit fungsional. Pencapaian tujuan dilakukan melalui tiga cara pengolahan dari setiap produk olahan labu kuning. Hasil penelitian menunjukkan retensi karoten dari masing-masing produk olahan yaitu kerupuk 79,44%, biskuit 71,27% dan mie 64,46%. Faktor pengolahan seperti suhu dan waktu mempengaruhi retensi karoten produk olahan labu kuning

Downloads

Published

2015-03-31

Issue

Vol. 4 No. 1 (2015): Volume 4 Number 1 (March 2015)

Section

Articles

License

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

    1. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

  1. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).