EDP Sciences logo
Web of Conferences logo
Search
Menu
All issues Volume 444 (2023) E3S Web of Conf., 444 (2023) 04005 References
Open Access
Issue
E3S Web of Conf.
Volume 444, 2023
4th International Conference on Agribusiness and Rural Development (IConARD 2023)
Article Number 04005
Number of page(s) 10
Section Agricultural Technology and Smart Farming
DOI https://doi.org/10.1051/e3sconf/202344404005
Published online 14 November 2023
  1. Wiryo. Fruits Have Health and Healing Properties. http://www.manshurin313354.com. Retrieved April 3, 2012. (2002) [Google Scholar]
  2. Amin, Nur. Cake Pumpkin as a Delicious and Nutritious Breakfast Alternative. (2008) [Google Scholar]
  3. Mala, S.K., Aathira, P., Anjali, E.K., Srinivasulu, K., Sulochanamma, G., Effect of pumpkin powder incorporation on the physico-chemical, sensory and nutritional characteristics of wheat flour muffins. Int. Food Res. J. 25 (3), 1081–1087. (2018) [Google Scholar]
  4. Gul, K., Tak, A., Singh, A.K., Singh, P., Yousuf, B., Wani, A.A., 2015. Chemistry, encapsulation, and health benefits of β-carotene-A review. Cogent Food & Agricu. 1 (1), 1018696. (2015). [CrossRef] [Google Scholar]
  5. Widyani P. Making dodol with pumpkin as an ingredient. Thesis. Faculty of Agriculture. University of Sebelas Maret, Surakarta. (2013) [Google Scholar]
  6. Kristiani, Y. Characterization of Pumpkin Flour's Physicochemical Properties (Cucurbita Moschata D.). Food Science and Technology Department. Faculty of Agriculture Technology. Bogor Agriculture University. (2016) [Google Scholar]
  7. Saelaw, Mayyawadee dan Gerhard Schleining. Composition Physicochemical and Morphological Characterization of Pumpkin Flour. Journal Rajamangala University of Technology Krungthep Bangkok. (2011) [Google Scholar]
  8. Hendrasty, H. K. Production and Use of Yellow Pumpkin Flour. Karnisius, Yogyakarta. (2003) [Google Scholar]
  9. Rizani L. The effect of pasteurization duration and storage temperature on puree and pumpkin drink model physicochemical stability. Thesis. Faculty of Agriculture Technology. Bogor Agriculture University. (2015) [Google Scholar]
  10. Yanuwardana, Basito dan Dimas Rahadian Aji Muhammad. The Physicochemical Properties of Yellow Pumpkin Flour (Cucurbita moschata) Modified by Soaking Time and Lactic Acid Concentration. Journal of Food Techosains. 2(2): 75-83. (2013) [Google Scholar]
  11. Pongjanta, J., Utaipattanaceep, O., Naivikul dan Piyachomkwan, K. Effect of preheated treatments on physicochemical properties of resistant starch type III from pullulanase -89. (2009) [Google Scholar]
  12. Dabash V., Burešová I., Tokár M., Zacharová M., Gál R. The Effect Of Added Pumpkin Flour On Sensory And Textural Quality Of Rice Bread. Journal of Microbiology, Biotechnology and Food Sciences . 6 (6) 1269-1271. (2017) [CrossRef] [Google Scholar]
  13. See, E. F., Wan Nadiah, W. A. and Noor Azizh, A. A. Physico-chemical and sensory evaluation of breads supplemented with pumpkin flour. ASEAN Food Journal 14(2): 123-130. (2007) [Google Scholar]
  14. Masruroh. The Influence of Pumpkin Flour Substitution on Cassava Flour Cake Quality. Thesis. Faculty of Engineering. Semarang State University. (2009) [Google Scholar]
  15. Triyani, Pramesti Anjar, Dwi Ishartani dan Dimas Rahadian A.M. Yellow Pumpkin Flour (Cucurbita moschata) Physicochemical Properties Modified by Soaking Time and Acetic Acid Concentration. Journal of Food Technosains. 2(2) : 29-38. (2013) [Google Scholar]
  16. AOAC. Official Methods of Analysis of the Association Analytical Chemistry Inc, Washington D.C. (1998) [Google Scholar]
  17. Kusnandar, F. Food Chemistry. Macro Component. Dian Rakyat. Jakarta. (2010) [Google Scholar]
  18. Honestin, T. Characterization of Sweet Potato Flour's Physicochemical Properties (Ipomoea batatas). Thesis. Bogor Agriculture University. (2007) [Google Scholar]
  19. Santoso, E.B., Basito, & Rahdian, D. The effect of different types and quantities of milk on the sensory and physicochemical qualities of pumpkin puree (Cucurbita moschata). Journal of Food Technosains. 2(3), 15-26. (2013) [Google Scholar]
  20. Trisnawati, W., Suter, K., Suastika, K., & Putra, N. K. The effect of drying process on pumpkin flour antioxidant concentration, dietary fiber, and nutritional profile. Journal of Food Technology Applications. 3(4), 135-140. (2014) [Google Scholar]
  21. Prabasini, H., Ishartani, D., & Rahadian, D. The chemical and physical properties of pumpkin flour (Cucurbita moschata) were investigated by blanching and soaking in sodium metabisulfite (Na2S2O5). Journal of Food Technosains. 2(2), 93-102. (2013) [Google Scholar]
  22. [BPOM RI] Food and Drug Supervisory Agency of the Republic of Indonesia. Jakarta Supervision of Claims on Processed Food Labels and Advertisements: Food and Drug Supervisory Agency of the Republic of Indonesia. (2011) [Google Scholar]
  23. Igfar, Ahmad. The Influence of Yellow Pumpkin Flour (Cucurbita muschata) and Wheat Flour on Biscuit Production. Food Science and Technology Study Program, Department of Agricultural Technology. Faculty of Agriculture. Hasanuddin University. (2012) [Google Scholar]
  24. Badan Standar Nasional. SNI 3751. Tepung Terigu sebagai Bahan Makanan. Jakarta: BSN. (2018) [Google Scholar]
  25. Winarno, F. G. Kimia Pangan dan Gizi. PT. Gramedia, Jakarta. (2004) [Google Scholar]
  26. Singh, S, Riar, C. S. and Saxena, D. C. Effect of incorporating roots and sweet potato flour to wheat flour on the quality characteristics of cookies. African Journal of Food Science, 2: 065-072. (2008) [Google Scholar]
  27. Nurhasanah, The result of incorporating coffee flour into steaming brownies. The effect of coffee flour substitution on the organoleptic properties and nutritional value of brownies was investigated.. Faculty of Agricultural Industry Technology. University of Halu Oleo. Kendari. (2015) [Google Scholar]
  28. George S, Shamaail A. Saewan S. Preparation of Pumpkin Pulp and Peel Flour and Study Their Impact in the Biscuit Industry. Journal of Biology, Agriculture and Healthcare. Vol.10, No.6. (2020) [Google Scholar]
  29. Meilgaard, M., G. V. Civille dan B. T. Carr. Sensory Evaluation Techniques. Boca Raton, Florida : CRC Press. (2000) [Google Scholar]
  30. Khasanah, U. Sweet Potato Breakfast Food Product Physicochemical and Organoleptic Characterization (Sweet Potato Flakes). Thesis. Faculty of Agriculture Technology. Bogor Agriculture University. (2003) [Google Scholar]
  31. Waryat, N.R. Ahmadi, A. Sulistyaningrum. Changes in quality characteristics at Pakcoy was packaged in conventional and paper. The 3rd International Conference on Agricultural Postharvest Handling and Processing. IOP Conf. Series: Earth and Environmental Science. (2022) [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.