SUBSTITUSI TERIGU DENGAN TEPUNG LABU KUNING TERHADAP SIFAT FISIK DAN ORGANOLEPTIK MUFFIN
Abstract: Muffin is one of the
preferred foods by all groups of ages. Basically, wheat flour which is used in
the muffin manufacturing are the medium flour and weak flour. Muffin is
potential to be substituted with low protein flour such as pumpkin flour.
Pumpkin flour has a different characteristic with wheat flour such as sugar
content, fiber and carotenoid. Those component can determine muffin’s physical
properties such as color, browning, flavor, and organoleptic so it is important
to determine the effect of substitution to the muffin’s physical and
organoleptic properties. The raw material used in this study are pumpkin flour
and medium wheat flour. Other ingredients are butter, sugar, eggs, skim milk,
vanilla and baking powder. Used research design was Randomized Block Design
(RDB) with a single factor, namely the level of substitution of wheat flour by
pumpkin flour with seven levels 0%, 5%, 10%, 15%, 20%, 25% and 30% with four
replications. The tested parameters were water content, water activity, volume
expansion, texture (hardness, springiness, cohesiveness and chewiness), and
organoleptic test (color, texture and flavor). Substitution of wheat flour with
pumpkin flour influences the water content, water activity, volume expansion,
hardness, springiness, chewiness and organoleptic test (color, texture and
flavor) with significance level α=5%, but the substitution doesn’t influence
cohesiveness. The optimal substitution level is 15%.
Penulis: Edwin Aleksander
Septian Budoyo, Thomas Indarto Putut Suseno, Anna Ingani Widjajaseputra
Kode Jurnal: jppertaniandd140887
