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Abstract
Telah dilakukan penelitian mengenai “Retensi Karoten Dalam Berbagai Produk Olahan Labu Kuning (Cucurbita moschata Durch)”.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
Keywords
Karoten
retensi
produk olahan
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