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Effects of Gamma Rays on the Keeping Quality of Pumpkin Powder (Cucurbita Pepo L.); Pengaruh Iradiasi Gama pada Kualitas Tepung Labu Parang (Cucurbita Pepo L.)

Conference:

Abstract

Pumpkin powder (Cucurbita pepo L.) can be used as food diversification originally derived from plant as local product and raw material for making jam, cookies, spaghetti and instant noodles. Effects of gamma irradiation on pumpkin powder at medium doses during storage was observed. Whole pumpkin was cut into small pieces, then blanched at 90 {sup o}C for 5 min. followed by transforming it into paste form using wet grinder. The pumpkin paste was dried using drum drier then powdered by willey mill until a 60 mesh particle size was obtained. The powder was packed in a high density polyethylene (HDPE) pouch at 0.01 mm thickness. Pumpkin powder was irradiated at doses of 3 and 5 kGy respectively then stored at 28-30 {sup o}C for 2 and 4 months, respectively. Unirradiated individual pouch was also used as control. Irradiation with doses of 3 dan 5 kGy could reduce 2 log cycle of total bacterial count, no mold nor yeast growth in irradiated samples. Irradiation with doses of 3 and 5 kGy could effectively reduce the microbiological counts of the pumpkin powder observed. Pumpkin powder originated from 2 different habitat i.e., Cipanas and Brebes did not show any differences in some physico-chemical  More>>
Authors:
Irawati, Zubaidah; [1]  Atika, M. A .N. [2] 
  1. Centre for Research and Development of Isotopes and Radiation Technology, National Nuclear Energy Agency, Jakarta (Indonesia)
  2. Bogor Institute of Agriculture, Bogor (Indonesia)
Publication Date:
Feb 15, 2004
Product Type:
Conference
Report Number:
INIS-ID-054
Resource Relation:
Conference: The Scientific Meeting on Research and Development of Isotopes Application and Radiation, Seminar Ilmiah Penelitian dan Pengembangan Aplikasi Isotop dan Radiasi, Jakarta (Indonesia), 17-18 Feb 2004; Other Information: 19 refs.; 5 tabs.; Related Information: In: Proceedings of the Scientific Meeting on Research and Development of Isotopes Application and Radiation| by Singgih Sutrisno; Sofyan Yatim; Pattiradjawane, EIsje L.; Ismachin, Moch; Mugiono; Marga Utama (eds.) [National Nuclear Energy Agency, Jakarta (Indonesia)]; Nelly Dhevita Leswara; Umar Mansur (eds.) [University of Indonesia, Jakarta (Indonesia)]; Syamsul Arifin Achmad [Bandung Institute of Technology, Bandung (Indonesia)]; Komaruddin Idris [Bogor Agricultural University, Bogor (Indonesia)]; and others| 323 p.
Subject:
60 APPLIED LIFE SCIENCES; DIVERSIFICATION; FOOD; FOOD PROCESSING; GAMMA RADIATION; PHYSICAL CHEMISTRY; PLANTS; POWDERS; RADIATION DOSES; RADIATION EFFECTS; STORAGE LIFE; VEGETABLES
OSTI ID:
22112329
Research Organizations:
Centre for Research and Development of Isotopes and Radiation Technology, National Nuclear Energy Agency (Indonesia)
Country of Origin:
Indonesia
Language:
Indonesian
Other Identifying Numbers:
Other: ISBN 979-3558-03-2; TRN: ID1300033069226
Availability:
Available from INIS in electronic form. Also available from Center for Development of Nuclear Informatics, National Nuclear Energy Agency, Puspiptek Area, Fax. 62-21-7560923, PO BOX 4274, Jakarta (ID)
Submitting Site:
INIS
Size:
page(s) 257-264
Announcement Date:
Jul 11, 2013

Conference:

Citation Formats

Irawati, Zubaidah, and Atika, M. A .N. Effects of Gamma Rays on the Keeping Quality of Pumpkin Powder (Cucurbita Pepo L.); Pengaruh Iradiasi Gama pada Kualitas Tepung Labu Parang (Cucurbita Pepo L.). Indonesia: N. p., 2004. Web.
Irawati, Zubaidah, & Atika, M. A .N. Effects of Gamma Rays on the Keeping Quality of Pumpkin Powder (Cucurbita Pepo L.); Pengaruh Iradiasi Gama pada Kualitas Tepung Labu Parang (Cucurbita Pepo L.). Indonesia.
Irawati, Zubaidah, and Atika, M. A .N. 2004. "Effects of Gamma Rays on the Keeping Quality of Pumpkin Powder (Cucurbita Pepo L.); Pengaruh Iradiasi Gama pada Kualitas Tepung Labu Parang (Cucurbita Pepo L.)." Indonesia.
@misc{etde_22112329,
title = {Effects of Gamma Rays on the Keeping Quality of Pumpkin Powder (Cucurbita Pepo L.); Pengaruh Iradiasi Gama pada Kualitas Tepung Labu Parang (Cucurbita Pepo L.)}
author = {Irawati, Zubaidah, and Atika, M. A .N.}
abstractNote = {Pumpkin powder (Cucurbita pepo L.) can be used as food diversification originally derived from plant as local product and raw material for making jam, cookies, spaghetti and instant noodles. Effects of gamma irradiation on pumpkin powder at medium doses during storage was observed. Whole pumpkin was cut into small pieces, then blanched at 90 {sup o}C for 5 min. followed by transforming it into paste form using wet grinder. The pumpkin paste was dried using drum drier then powdered by willey mill until a 60 mesh particle size was obtained. The powder was packed in a high density polyethylene (HDPE) pouch at 0.01 mm thickness. Pumpkin powder was irradiated at doses of 3 and 5 kGy respectively then stored at 28-30 {sup o}C for 2 and 4 months, respectively. Unirradiated individual pouch was also used as control. Irradiation with doses of 3 dan 5 kGy could reduce 2 log cycle of total bacterial count, no mold nor yeast growth in irradiated samples. Irradiation with doses of 3 and 5 kGy could effectively reduce the microbiological counts of the pumpkin powder observed. Pumpkin powder originated from 2 different habitat i.e., Cipanas and Brebes did not show any differences in some physico-chemical characteristics such as moisture content, Aw, protein, fat, starch, amylose contents, colour, but significantly different in sugar content. Both radiation and storage treatments could significantly reduce some of the physico-chemical characteristics of the investigated samples, but did not affect the general quality of pumpkin powder. (author)}
place = {Indonesia}
year = {2004}
month = {Feb}
}