Pengaruh Perbandingan Tepung Labu Kuning Dengan Tepung Curd Kacang Merah dan Penambahan Tepung Maizena terhadap Mutu Flakes Labu Kuning

Abstract

The purpose of this research was to evaluation the effect of ratio of pumpkin flour with red bean curd flour and addition maizena flour on pumpkin flakes quality. This research used a factorial completely randomized design with two factors, namely the comparison of pumpkin flour with red bean curd flour (K): (90:10 ; 85:15 ; 80:20 ; 75:25) and the addition of maizena flour (M): (2,5% ; 5% ; 7,5% ; 10%). The parameters analyzed were moisture content, ash content, fat content, protein content, crude fiber content, carbohydrate content, texture (hardness), and general acceptance of hedonic test. The research result showed that the ratio of pumpkin flour with red bean curd flour had a highly significant effect on the parameters of moisture content, ash content, fat content, protein content, crude fiber content, carbohydrate content, texture (hardness), hedonic test of flavor and texture. The addition of maizena flour had a highly significant effect on the parameters of moisture content, carbohydrate content, texture (hardness), and hedonic test of texture. The interaction between these two factors has a significant effect on moisture content and carbohydrate content. The best pumpkin flakes was the K4M4 treatment i.e the ratio of pumpkin flour with red bean curd flour (75:25) and the addition of maizena flour of 10%.