PENGARUH SUBSTITUSI TERIGU DENGAN TEPUNG LABU KUNING (Cucurbita moschata) TERHADAP KARAKTERISTIK JAJANAN TRADISIONAL KUE PUTU AYU
Daftar Isi:
- One of Indonesia's local food that has nutritional potential and a good bioactive component to resolve the problems of dependence on wheat flour to anticipate the occurrence of Food Trap is pumpkin.Pumpkin is the food that has high vitamins a and c, a mineral, also in arbohydrates. This pumpkin also contains high beta carotene (180 SI / g). Pumpkin can be used as flour and substitued into food product, one of them is kue putu ayu. The purpose of this research was to investigate the effect of pumpkin flour substitution on the characteristics of traditional snacks Kue Putu Ayu. The method of this research is an experimental with a group random design, consist of five treatment susbtitusion of pumpkin flour which is 0%, 5%, 10%, 15%, 20%.The data then analyzed statistically by using ANOVA and are continued using least significant difference test. The result of thisresearch show that Kue Putu Ayu with 10% pumpkin flour was the best product based on organoleptic test covering color, texture, aroma, flavour, overall acceptance, color quality and texture quality. Kue putu ayu with substitution treatment of pumpkin flour 10% has beta carotene content of 8719,48 ug/100g. While based on the objective analysis, the highest levels of beta carotene were kue putu ayu with substitution of 20% pumpkin flour as big as 13555 ug/100g. It can be concluded that there was effect substitution wheat flour into pumpkin flour on the characteristics of tradisional snack kue putu ayu is different very real.