PENERIMAAN PANELIS DAN SIFAT KIMIAWI EMULSI LABU KUNING DAN FRAKSI OLEIN SAWIT [Pannelists Acceptance and Chemical Properties of Pumpkin and Palm Olein Fraction Emulsion]

Article English OPEN
Anton Rahmadi; Yuliadini Puspita; Sukmiyati Agustin; Miftakhur Rohmah;
(2015)
  • Publisher: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
  • Journal: Jurnal Teknologi dan Industri Pangan (issn: 1979-7788, eissn: 2087-751X)
  • Related identifiers: doi: 10.6066/jtip.2015.26.2.201
  • Subject: emulsification | pumpkin | red palm oil | β-carotene | Food processing and manufacture | TP368-456

This study aimed to produce functional food products with the main ingredient of pumpkin and olein fraction of red palm oil (OF-RPO). This research was conducted in two stages. The first was to analyze consumer acceptance where a Completely Randomized Design was used wi... View more
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