OPTIMASI PROSES PEMBUATAN TEPUNG LABU KUNING MENGGUNAKAN RESPONSE SURFACE METHODOLOGY UNTUK MENINGKATKAN AKTIVITAS ANTIOKSIDANNYA
Yellow pumpkin (Cucurbita moscata) is a popular plant in Indonesia, but its utilization is limited.It has been reported that the antioxidant activity of the yellow pumpkin increased by increasing the drying tempe-rature and immersing the pumpkin in bisulfite solution during processing.The Stop Button aim of this study was to opti-mize the processin