Physical, chemical, stickiness and organoleptic characteristics of analog white sweet potato rice with the addition of pumpkin flours

This study aims to determine the effect of the addition of pumpkin flours on the process of making white sweet potato analog-based rice to color, water content, protein content, fat content, fiber content, ash content, carbohydrate content, total caloric value, extinction and organoleptic. The completely randomized design (CRD) with 5 treatments and 4 replications was used in as research design. The collected data were color testing, proximate content, total calories, and organoleptics. Proximate content analysis, total calories were explained descriptively and color analysis with Anova (Analysis of Variance) with a significant level of 5%, and if there was a significant effect, further tests would be carried out using the Duncan’s Multiple Range Test (DMRT). Organoleptic test parameters were analyzed using Kruskall-Wallis non parametric with a significance level of 5% and if there was an influence it would proceed with the Mann-Whitney . The results showed that the addition of pumpkin flour had a significant effect (p <0.05) on increasing water content, ash content, fat content, protein content, fiber content, and decreased carbohydrate. Organoleptic test results showed that the addition of pumpkin flour significantly affected the aroma, taste, texture, adhesiveness and flatness of analog rice.