Open AccessPengaruh Substitusi Tepung Labu Kuning (Cucurbita moschata L) terhadap Nilai Gizi Brownies Kukus Labu Kuning
Author(s) -
Anna Mardiana Handayani,
Agung Wahyono,
Silvia Oktavia Nur Yudiastuti,
Qurrota A’yun Mahros
Publication year - 2021
Publication title -
jurnal ilmiah inovasi
Language(s) - English
Resource type - Journals
eISSN - 2527-6220
pISSN - 1411-5549
DOI - 10.25047/jii.v21i1.2629
Subject(s) - food science , cucurbita moschata , chemistry , pumpkin seed , vitamin , biochemistry , medicine , alternative medicine , pathology
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.