Culinary Model Innovation on Some Bitter Melon Cultivar (Momordica Charantia L.) Cultivar with High Pectin, Protein, and Diosgenin Characteristics

DOI

10.2991/assehr.k.200218.020How to use a DOI?

Keywords

culinary model, culinology, innovation

Abstract

The culinary model of bitter melon that has developed so far has been directed towards functional food and is widely processed using conventional methods that are boiled, steamed or sauted. This conventional processing method is also taught to students of the Catering Education Study Program at several universities and at the Vocational High Schools in Indonesia. This study aims to investigate the physico-chemical characteristics, especially for pectin and protein as well as organoleptic characteristics of pare fruit innovation. This research was conducted by observing and experimenting on several bitter gourd models. The results of the study revealed that the changes that occurred in the pare fruit culinary innovation were found in the processing method and product results. Results Bitter melon culinary innovations have the characteristics of a longer shelf life and are processed using conventional methods. The creativity of processing pare fruit product innovation is sourced from the study of food science and technology that has not been widely studied as a basic science in culinary learning as part of culinology. The research also revealed that bitter melon with physico-chemical characteristics high in pectin and high in protein after undergoing culinary processing did not experience significant changes. This is interesting to be used as one food source that can prevent several kinds of degenerative diseases such as coronary heart disease and cancer.

Copyright

© 2020, 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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TY  - CONF
AU  - Ummi Rohajatien
AU  - Mazarina Devi
AU  - Mutiara K Titi
PY  - 2020
DA  - 2020/02/21
TI  - Culinary Model Innovation on Some Bitter Melon Cultivar (Momordica Charantia L.) Cultivar with High Pectin, Protein, and Diosgenin Characteristics
BT  - Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)
PB  - Atlantis Press
SP  - 120
EP  - 122
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.200218.020
DO  - 10.2991/assehr.k.200218.020
ID  - Rohajatien2020
ER  -