English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

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.

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