Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition

Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition

Food processing is a way to extend the shelf life of products. In Indonesia, pumpkin and porang orange tubers are abundantly available and underutilised, but they have the potential to be developed into a local food-based product. Diversifying processed pumpkin into jam is a functional food alternat...

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Bibliographic Details
Main Authors: Nur Rahman, Wan Ezie Adila, Lukman Hakim Safian, Sukes Lindaningsih, Septi Ana Purnamasari, Risma Nurul Azizah, Agus Suyanto, Wikanastri Hersoelistyorini, Nurhidajah Nurhidajah, Yunan Kholifatuddin Sya'di, Diode Yonata
Format: Article
Language:English
Published: Universitas Trunojoyo Madura 2025-03-01
Series:Agrointek
Subjects:
betacarotene
pumpkin
porang flour
spreadability
vitamin c
vitamin e
Online Access:https://journal.trunojoyo.ac.id/agrointek/article/view/27417
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