Pengaruh Substitusi Tepung Labu Kuning (Cucurbita moschata L) terhadap Nilai Gizi Brownies Kukus Labu Kuning

Subaktilah, Yani and Wahyono, Agung and Yudiastuti, Silvia Oktavia Nur and Mahros, Qurrota A'yun (2021) Pengaruh Substitusi Tepung Labu Kuning (Cucurbita moschata L) terhadap Nilai Gizi Brownies Kukus Labu Kuning. Jurnal Ilmiah Inovasi, 21 (1). pp. 18-21. ISSN 1411-5549

Text 2. Similarity Jurnal Ilmiah Inovasi April 2021 Pengaruh Substitusi Tepung Labu Kuning (Cucurbita moschata L) terhadap Nilai Gizi Brownies Kukus Labu Kuning.pdf Download (856kB)

Abstract

Abstract Pumpkin is one of an agricultural commodity which is rich in nutrients. Pumpkin also has high vitamin and mineral contents including betacarotene, vitamin C and vitamin B1. Pumpkin flour is suitable to be added into food products in order to increase the nutrient contents. The study aimed to know the effect of pumpkin flour substitution on the chemical characteristic of steamed brownies. The pumpkin flour substitution were 0%,20%,40%,60%, 80%, and 100% based on wheat flour weight. The result showed that the pumpkin flour substitution significantly increased the moisture contents, ash contents, and carbohydrate contents of steamed brownies. The highest fat content, protein content, and carbohydrate content showed in those of 20% pumpkin flour substitusion. It contained 29,43%of fat content, 8,65%of protein content, and 8,65%of carbohydrate content, respectively. Keyword : Pumpkin Flour, Steamed Pumpkin Brownies, Cemically Charactersitic

Actions (login required)

View Item