文章基本信息

标题：Characteristic of Pumpkin Powder (Cucurbita moschata)
本地全文：下载
作者：Sri Usmiati ; D Setyaningsih ; E Y Purwani 等
期刊名称：Jurnal Teknologi Dan Industri Pangan
印刷版ISSN：2087-751X
出版年度：2005
卷号：16
期号：2
页码：157
DOI：10.6066/497
语种：English
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：Instant powder of pumpkins was made by mollen dryer in order to extend the product shelf life The aim of the research was to determine the characteristics of the pumpkin powder. The research had been designed using completely randomized block factorial pattern, two levels of drying-up temperature and three levels of mollen dryer speed rotation on two blocks of pumpkin (I and II groups). The parameters measured were percentage of yield, water content, ash, solubility, and sugar, pH, bulk density (g/ml), beta-carotene (Ã‚Âµg/g), colors, and hedonic test (scale 1 = not accepted through 5 = really accepted). The research result showed that the drying temperature affected solubility, and the speed rotation affected sugar content of pumpkin powder. The best pumpkin powder was produced by mollen dryer at 60Ã‚ÂºC degree and 6 rpm speed rotation which was characterized by high yield and solubility, also produced best hedonic value on taste, color and performance as compared to the other treatment. Key words : Pumpkin, drying-up temperature, speed rotation, mollen dryer
关键词：Pumpkin; drying-up temperature; speed rotation; mollen dryer.