PENERIMAAN PANELIS DAN SIFAT KIMIAWI EMULSI LABU KUNING DAN FRAKSI OLEIN SAWIT [Pannelists Acceptance and Chemical Properties of Pumpkin and Palm Olein Fraction Emulsion]
- Publisher: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
Jurnal Teknologi dan Industri Pangan
(issn: 1979-7788, eissn: 2087-751X)
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...