Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017)

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Bitter Melon Culinary Product Innovation As One Of Functional Food Varieties

Authors
Ummi Rohajatien, Harijono Harijono, Teti Estiasih, Endang Sriwahyuni
Corresponding Author
Ummi Rohajatien
Available Online September 2017.
DOI
10.2991/iconhomecs-17.2018.45How to use a DOI?
Keywords
bitter melon, culinary product innovation, nutritious component
Abstract

Full nutritious bitter melon consists of bioactive component used as one important component for functional food. The food processing often causes the changes of nutritious component. The aim of the research is to know the nutrition component of bitter melon culinary innovation and the nutritious component of bitter melon fruit before processed. The analysis is done towards the change of nutritious component due to the processing activity. This research revealed that innovation processing of bitter melon culinary follows the method: crushing of bitter melon material, mixing bitter melon juice with the other component material, forming the shape, steaming, cooling, cutting, and drying. The analysis of nutritious component measurement revealed that it happened the change of nutritious component because of the processing activity, however, it still contained ash, protein, carbohydrate in high enough quantity and total carotene as one of the source components for the functional foods. The implication of the research was to introduce bitter melon culinary product innovation to enrich kind of bitter melon culinary and its potential as one of functional foods.

Copyright
© 2018, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
September 2017
ISBN
978-94-6252-485-9
ISSN
2352-5398
DOI
10.2991/iconhomecs-17.2018.45How to use a DOI?
Copyright
© 2018, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - CONF
AU  - Ummi Rohajatien
AU  - Harijono Harijono
AU  - Teti Estiasih
AU  - Endang Sriwahyuni
PY  - 2017/09
DA  - 2017/09
TI  - Bitter Melon Culinary Product Innovation As One Of Functional Food Varieties
BT  - Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017)
PB  - Atlantis Press
SP  - 194
EP  - 196
SN  - 2352-5398
UR  - https://doi.org/10.2991/iconhomecs-17.2018.45
DO  - 10.2991/iconhomecs-17.2018.45
ID  - Rohajatien2017/09
ER  -