Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in development natural ingredients. In this work, effects hydrocolloids from butternut squash (Cucurbita moschata) seeds (HBSS) as stabilizers on physicochemical, rheological, sensory yogurt were examined. HBSS improved yogurt’s physical stabi...

Consumption of foods with adequate nutritional content is very important to achieve optimal growth and development in infants toddlers. B vitamins are that function for metabolism general the formation chemicals nerve cells. This causes have an influence on brain function. study aimed analyze vitamin product form biscuits substituted pumpkin flour (Cucurbita moschata Durch) carrot (Daucus carro...

In a field study conducted in Georgia, cucurbit plants with high (Cucurbita andreana) and low (Cucurbita maxima) concentrations of cucurbitacins were used in combination with two types of fertilizers to investigate their effects on the community of soil nematodes. Ecological measures of soil nematode community structure such as total nematode abundance, number of genera, trophic diversity, trop...

Abstrak. Kandungan gizi labu kuning cukup lengkap sehingga dapat dijadikan sumber yang sangat potensial untuk dikembangkan di masyarakat. Labu diolah menjadi tepung kuning, salah satu produk olahan dari ini adalah roti tawar. Roti tawar merupakan pangan mudah dibuat dan praktis. Tepung dimodifikasi dengan metode hidrolisis asam, memiliki keunggulan yaitu biaya murah, relatif mudah, waktu singka...

ABSTRACTThe research was purposed to get a formulation of steamed cupcakes the addition pumpkin puree based on sensory characteristics and rising power. The used completely randomized design with treatment concentrations 20%, 40%, 60% 80%. Results showed that preferred level 20% 80% had an average value color 2.84-3.88, aroma 3.48-3.64, taste 3.68-3.96, 3.60-3.84 appearance 3.64-3.92. power fro...