PENGARUH SUBSTITUSI TEPUNG LABU KUNING PADA TEPUNG TERIGU DAN KONSENTRASI RAGI PADA PEMBUATAN DONAT
ABSTRACT: This research
was aimed to
know the effect
of substitution of
pumpkin flour on
wheat flour that
still acceptable, concentration of
yeast to produce
the best characteristic of
doughnut and to introduce a
new pumpkin product.
This research was conducted using a completely randomized design with
two factors, namely substitution of pumpkin flour on wheat flour;
15:85, 30:70, 45:55
and 60:40 and
concentration of yeast;
1,0%, 1,5%, 2,0%
and 2,5%. The
parameters analyzed were water content, ash content, fat content,
protein content, fiber content, carbohydrate content, color, flavour, taste and
texture. The results showed that the effect of substitution of pumpkin flour on
wheat flour had highly significant effect
on water content, ash content, fat content, protein content, fiber content,
carbohydrate content, volume, color, flavour, taste and texture. Concentration
of yeast gave highly significant effect on protein content, volume, flavour,
taste and texture and provided no effect on water content, ash content, fat
content, fiber content, carbohydrate contentand color. Interactions of the two
factors gave highly significant effect on protein content, volume, flavour and
taste and had significant effect on texture and provided no effect on water
content, ash content, fat content, fiber content, carbohydratecontent and
color. The effect of substitution of pumpkin flour on wheat flour of 30:70 and
concentration of yeast of 2,0% produce the best quality of doughnut.
Penulis: Meskayani Tamba,
Sentosa Ginting, Lasma Nora Limbong
Kode Jurnal: jppertaniandd140255
