Substitusi Tepung Labu Kuning Terhadap Tingkat Pengembangan Dan Daya Terima Cake Labu Kuning

NURCAHYAWATI, Alfiah Dwi and , Eni Setyowati, SE, M.Si and , Rusdin Rauf, S.TP., M.P (2015) Substitusi Tepung Labu Kuning Terhadap Tingkat Pengembangan Dan Daya Terima Cake Labu Kuning. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Background : Indonesian great effort to reduce consumption of wheat flour is changing or substitute to another flour resources based on pumpkin. Pumpkin flour have contain high of pro vitamin A or β-carotene 180SI/100 gram of pumpkin to make our vision better and help maintain the body’s tissues, so it can be expand a new food product such as cake. Purpose : This research aimed to understand the effect of changing wheat flour to another flour based on pumpkin as a substitution based material of cake development and consumer acceptance. Research Method: This research used complete random design with four different sampling ratio of pumpkin flour, which is 0%, 5%, 10%, 15%. Data were analyzed of cake development and consumer acceptance using statistic test method One Way Anova and continued with Duncan Multiple Range Test (DMRT) with 95% significant ratio. Result : The result showed that cake development was affected by the substitution of pumpkin flour. 0% and 5% ratio of pumpkin flour substitute have a great result and have a good cake development. Cake with 5% ratio of pumpkin flour substitute were the most preferred by consumers. Conclusion: There was effect of substitution wheat flour into pumpkin flour on consumer acceptance and the cake development depending on the pumpkin flour ratio. Suggestion :Based on the highest consumer acceptance of cake, suggested to subtitute 5% ratio of pumpkin flour in cake.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	pumpkin flour, cake development, consumer acceptance, cake
Subjects:	R Medicine > R Medicine (General) R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	Cahyana K. Widada
Date Deposited:	03 Dec 2015 06:47
Last Modified:	06 Sep 2022 04:39
URI:	http://eprints.ums.ac.id/id/eprint/39773

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