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Pumpkin is one of the fruit in Indonesia that has contained much nutrition such as antioxidants (beta-carotene), carbohydrates, minerals, proteins, and fat. The utilization of yellow pumpkin is limited to food. One of the diversification products was the traditional steamed cake (bolu kukus). The research aimed to know the effect of yellow pumpkin (Cucurbita moschata) substitution and fermentation duration variations on the characteristics of physical and chemically of steamed pumpkin cake. Methods of research were randomized 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 the water about 31.09% - 54.52%, the ash about 0.81% - 1.23%, the protein about 4.41% - 7.87%, the fat about 0.26% - 0.52%, the carbohydrate about 40.73% - 59.99%, and the percentage of the expansion volume about 46,35% and 184,59%.

iop conference series. earth and environmental science

Characteristic chemical and physical of yellow pumpkin (Cucurbita moschata) traditional steamed cake (bolu kukus) with substitution and fermentation duration variation