Efriana Ayu Hindartin*, Muhammad Dawam Jamil**, Agus Wijanarka**
Background: Pumpkin fruit (waluh) is foodstuff that contain complete nutrient element, including pro vitamin A. The Productivity of pumpkin plants is ranges from 20-40 ton/hectare. In Indonesia yellow pumpkin consumption was less than 5 kg. The disability farmers cultivates pumpkin makes the price of selling is not permanent. Diversify can become the limitation solution of the way of processing and exploiting pumpkin. One of the examples serves the purpose of addition ingredient in cookies maker.
Objectives : This study to find out pumpkin flour mixed in making cookies phsysically, organoleptically and beta carotene rate.
Method : This study was experimental study with simple random by four treatments. The processing data of organoleptic result uses Kruskal Wallis analysis. Physically (colour, taste, aroma, and texture) and beta carotene will be analyzed descritivelly.
Result : There are differences of physic characteristic, organoleptic and rate of beta carotene with the variation mixture of whole-wheat and pumpkin flour at cookies yielded. The test of physical characteristic, more and more mixing of pumpkin flour hence colour yielded progressively yellow, the taste was sweet, the aroma yielded progressively sharply, and texture yielded flabby progressively. Cookies with the variation of mixing pumpkin flour 20% cookies having average value of result of examination physical characteristic and nature characteristic of high organoleptic compared to cookies with the other and dissimilar treatment. While the result of beta carotene examination indicates that the cookies with the mixing of pumpkin flour 30% having highest content of carotene. More and more pumpkin flour which is used as mixture was excelsior beta carotene.
Conclusion : The physical characteristic difference, organoleptik characteristic, and degree of beta carotene that was produced in maker cookies with pumpkin flour mixing.
Keyword : pumpkin, cookies, physically, organoleptic, beta carotene.
Fulltext : Variasi Pencampuran Tepung Waluh
Bibliografi : Jurnal Teknologi Kesehatan, Vol.6, No.1, Maret 2010, Hal 29-36
Posted by : admin jurnal
Posted on : 13 November 2015