THE EFFECT OF WHEAT FLOUR SUBSTITUTION WITH PUMPKIN PURE (Cucurbita moschata) ON BETACAROTEIN AND FIBER CONTENT STEAMED BALLOON (BOLU KUKUS)

Abstract

Steamed sponge is a type of market snack, steamed sponge is substituted with pumpkin puree to increase the content of vitamins and minerals. This study aims to determine the effect of substitution of wheat flour with pumpkin puree on the characteristics of steamed sponge organoleptic and to increase beta-carotene and crude fiber levels. Type of Experimental research with Group Randomized Design (RAK), 5 treatments and 3 repeats. The treatment of P1, P2, P3, P4, and P5 given pumpkin puree substitution was 10%, 20%, 30%, 40%, and 50%. The results of organoleptic testing showed that the substitution of different pumpkin puree had a real effect. The higher the substitution of pumpkin puree, the increase in beta-carotene levels and fiber levels. The substitution of pumpkin puree in P4 (40%) and P5 (50%) treatments is the best treatment seen from the organoleptic average values, namely color 4.40 (like) and 4.43 (very like), aroma 4.96 (like) and 4.93 (like), taste 4.24 (like) and 4.24 (very like), texture 4.23 (like) and 4.24 (very like), overall reception 4.22 (very like) and 4.38 (very like), Color quality 2.97 (yellow) and 2.98 (yellow), texture quality with an average value of 2.72 (soft) and 2.80 (soft), with beta-carotene levels of 51.24 mg / 100g and 57.78 mg / 100g, crude fiber content of 4.46%bb and 4.67%bb.