SUBSTITUSI PASTA LABU KUNING (Cucurbita moschata) DAN BUBUK KAYU MANIS (Cinnamomum burmanii) YANG BERBEDA TERHADAP MUTU FISIK, KIMIA DAN ORGANOLEPTIK KERUPUK

  • Indri Puji Lestari Universitas Dr. Soetomo
  • Nunuk Hariyani Universitas Dr. Soetomo
Abstract views: 34 , pdf downloads: 74
Keywords: Pumpkin Paste; Cinnamon Powder; Crackers

Abstract

Yellow pumpkin (Cucurbita moscata) one of the food ingredient that has the opportunity to be used as a raw
material for making vegetable crackers. The content of beta carotene can increase the nutritional value of
crackers and give the crackers a bright color because the pumpkin yellow and orange. Cinnamon (Cinnamomum
burmanii) can also be added to enhance the flavor of the crackers. Cinnamon contains the highest antioxidant
compounds in it. This research was conducted to determine the different substitutions for pumpkin paste and
cinnamon powder on the physical, chemical and organoleptic quality of crackers. The purpose of this study was
to determine the right substitution of pumpkin paste and cinnamon powder that can provide good physical,
chemical and organoleptic quality of crackers by using a research design, namely Completely Randomized Design
(CRD) arranged factually and each factor consisting of three level. The first factor is the substitution of pumpkin
paste with a level of 20%, 30%, 40% and the second factor is the substitution of cinnamon powder with a level of
1%, 2%, 3%. Each treatment was repeated three times. The physical analysis being tested is the swelling, oil
absorption, and integrity. The chemical analysis tested was carbohydrate content, water content, protein content,
ash content and fat content. Organoleptic test in the form of preference test which includes color, aroma, taste
and crunchiness. The treatment of L2K1 was the substitution of pumpkin paste 30% and cinnamon powder 1%
the best treatment with the highest value (NH) of 0,668 with the criteria of the study variable taste=5,4 (rather
like), carbohydrate=54,578%, crispness=5,5 (like), flower power=13,7%, wholeness=100%, water
content=0,710%, colour=5,6 (like), protein=6,636%, fat=8,964%, aroma=5,3 (rather like), and ash=2,986%.

Author Biography

Nunuk Hariyani, Universitas Dr. Soetomo

Prodi Teknologi Pangan Universitas Dr. Soetomo

Published
2023-01-20
Section
Articles