Putri Purnamasari, Purnamasari and Susilawati, Susilawati and Sussi Astuti, Sussi and Suharyono, Suharyono (2022) PENGARUH PENAMBAHAN PUREE LABU KUNING urbita moschata Duch) TERHADAP SIFAT SENSORI DAN FISIKOKIMIA COOKIES BERBAHAN DASAR CAMPURAN TEPUNG MOCAF DAN TEPUNG TERIGU. JURNAL AGROINDUSTRI BERKELANJUTAN, 1 (2). pp. 187-197. ISSN 2828-8513

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Abstract

Pumpkin is a food that contains high β-carotene and the utilization is very good to be used as an ingredient for making food products that are consumed by people such as cookies. The use of mocaf that does not contain gluten with wheat flour is used in making cookies so the final quality is maintained. The purpose of this study was to obtain the concentration of pumpkin puree (Cucurbita moschata Duch) which produces cookies made from a mixture of mocaf flour and wheat flour with the best sensory properties. The study was arranged in a completely randomized block design (RAKL) with one factor and four replications. The factor used was the concentration of pumpkin puree with 7 treatment levels 0%, 10%, 20%, 30%, 40%, 50%, and 60%. The data were analyzed for similarity of variance with the Bartlett test and additional data were tested with the Tuckey test, then the data were analyzed for variance to determine the effect between treatments. If there is a significant effect, the data will be analyzed further using the Duncan Multiple Range Test (DMRT) at the 5% level. The results showed that the best pumpkin cookies was the A4 treatment (40% pumpkin puree) with a score treatment A4 (40% pumpkin puree) with a texture score 3.78 (crispy), a taste score 3.64 (typical of pumpkin), an aroma score 3.19 (a bit typical of pumpkin), a color score 4.19 (yellow brownish), and overall acceptance score 3.99 (like) and the physical test of hardness 648.81 gf. The water content of the best treatment was 4.99%, ash content was 1.09%, protein content was 3.05%, crude fiber content was 4.32%, fat content was 33.69%, carbohydrate content was 57,18%, and β-carotene content of 8,422.52 μg⁄100g.

Item Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	DR SUSSI ASTUTI
Date Deposited:	09 May 2023 07:39
Last Modified:	09 May 2023 07:39
URI:	http://repository.lppm.unila.ac.id/id/eprint/51314

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