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CHARACTERISTICS PHYSICAL AND CHEMICAL OF YELLOW PUMKIN (Cucurbita moschata) TRADITIONAL STEAMED CAKE (BOLU KUKUS) WITH SUBSTITUTION AND FERMENTATION DURATION VARIATION
Anna Mardiana Handayani, Mulia Winirsya Apriliyanti, Supriyadi, Refa Firgiyanto, Dewi Mukaromah

Politeknik Negeri Jember


Abstract

Pumpkin is one of fruit in Indonesia that has contain many nutrition such as antioksidan (betacaroten), carbohidrat, minerals, proteins and fat. The utilization of yellow pumpkin is limited to food. One of the diversification products was traditional steamed cake (bolu kukus). The aim of the research was to know the effect of yellow pumpkin (Cucurbita moschata) substitution and fermentation duration variations on the characteristics physical and chemically of steamed pumpkin cake. Methods of research were randomised block design which consists of two factors. The first factor was the of yellow pumpkin substitution variations (25 % w / w of the total flour, 50 % w / w of the total flour, and 75 % w / w of the total flour) and the second factor was the fermentation time variations (1.5, 2 and 2.5 hours).The results showed that steamed pumpkin cake were contain water content about 31.09% - 54.52%, ash content about 0.81% - 1.23%, protein content about 4.41% - 7.87%, fat content 0.26% - 0.52%, carbohirate content 40.73% - 59.99% and the percentage of the expansion volume about 46,35% and 184,59%.

Keywords: yellow pumpkin, traditional steamed cake, chemical, physical

Topic: Food Science and Technology

Link: https://ifory.id/abstract/Mrcm7N38Cutq

Conference: The 2nd International Conference on Food and Agriculture (ICoFA 2019)

Plain Format | Corresponding Author (Anna Mardiana Handayani)

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