Chemical characteristic of steamed pumpkin brownies premix flour

Subaktilah, Yani and Wahyono, Agung and Yudiastuti, Silvia Oktavia Nur and Avianti, Tirza M (2021) Chemical characteristic of steamed pumpkin brownies premix flour. IOP Conference Series: Earth and Environmental Science. 012054. ISSN 1755-1315

Text 6. similarity-Jurnal Internasional maret 2021 Chemical Characteristic of Steamed Pumpkin Brownies Premix Flour.pdf Download (767kB)

Abstract

Abstract Brownies arekind of cake that contain flour, fat, sugar, and egg. Generally, brownies are characterized with brown colour and do not need leavening agent. The objective of this study was to analyze the chemical content of steamed pumpkin brownies premix flour withvarious formulation. The pumpkin flour was manufactured by using food dehydrator machine. Pumpkin flour manufacturing condition were immerse in metabisulfitesolution for 23,05 minutes and dried for 11, 4 hours at 850C.The pumpkin flour substitution level were 0%, 20%, 40%, 60%, 80% dan 100%, by wheat flour portion. The result showed that pumpkin flour substitution on the steamed pumpkin brownies premix flour formulation had significantly effect on its chemichal characteristic. The result showed thatsteamed pumpkin brownies premix flour had6.47% - 7.26% moisture content,3.06% - 6.02% ash, 4.78% - 8.4% fat, 5.95% 8.78% protein, and 72.54% - 78.49% of carbohydrate.

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