Pengaruh Substitusi Tepung Labu Kuning (Cucurbita Moschata) Dalam Pembuatan Pancake Terhadap Kadar Β-Karoten Dan Daya Terima

Isnaini, Aan Nur and , Pramudya Kurnia, STP, M.Agr and , Fitriana Mustikaningrum, S.Gz, M.Sc (2016) Pengaruh Substitusi Tepung Labu Kuning (Cucurbita Moschata) Dalam Pembuatan Pancake Terhadap Kadar Β-Karoten Dan Daya Terima. Diploma thesis, Universitas Muhammadiyah Surakarta.

	PDF (NASKAH PUBLIKASI) 02. naskah publikasi.pdf Download (460kB)
	PDF (HALAMAN DEPAN) 03. halaman judul.pdf Download (651kB)
	PDF (BAB I) 04. bab I.pdf Download (174kB)
	PDF (BAB II) 05. bab II.pdf Restricted to Repository staff only Download (443kB)
	PDF (BAB III) 06. bab III.pdf Restricted to Repository staff only Download (364kB)
	PDF (BAB IV) 07. bab IV.pdf Restricted to Repository staff only Download (243kB)
	PDF (BAB V) 08. bab V.pdf Restricted to Repository staff only Download (100kB)
	PDF (DAFTAR PUSTAKA) 09. daftar pustaka.pdf Download (87kB)
	PDF (LAMPIRAN) 10. lampiran.pdf Restricted to Repository staff only Download (615kB)
	PDF (SURAT PERNYATAAN PUBLIKASI) 01. surat pernyataan publikasi.pdf Download (132kB)

Abstract

Introduction: The nutrition level contains in the pumpkin flour contains is not faraway different from the wheat, indeed, the level of β-carotene in the pumpkin flour is higher (180 SI/ g). β-carotene has stable characteristic in the food processing. Pancake is a pastry product made of flour which is rich of carbohydrates nutrients, and to improve the nutrients, especially β-carotene in the panceke, pumpkin flour can be used as a substituted of wheat flour. Objective: To find out the effect of pumpkin flour substitution on the levels of β- carotene and receptivity in the pancakes. Methods: The method of this study is an experimental research with a complete randomized design with 3 treatments of: (5%, 10% and 15%). The statistical analysis of the β-Carotene and receptive level was done by using One Way ANOVA with a significance level of 95% and followed by Duncan Multiple Range Test (DMRT). Results: The results obtained from the β-Carotene level test indicated that the highest β-Carotene level in the pancakes with pumpkin flour subtitution is 15%, 0.441 g/ 100 g. Based on One Way Anova statistical test of pumpkin flour substitution on the level of β-carotene indicated the value of p = 0.000. Based on the statistical test of receptivity indicated the receptivity of the color with the value of p = 0.000; aroma p = 0.000; flavor p = 0.000; texture p = 0.156; and overall fondness p = 0.024. Conclusion: There is a significant effect of the pumpkin flour subtitution on the level of β-Carotene and there is an effect of pumpkin flour subtitution in the pumpkin pancakes-making on the receptivity include color, aroma, flavor, and overall fondness and there is no effect of pumpkin flavour subtitution in the pumpkin pancake-making on the receptivity of texture. Keywords : the receptivity of pancakes, the levels of β-carotene, pumpkin flour

Item Type:	Thesis (Diploma)
Uncontrolled Keywords:	the receptivity of pancakes, the levels of β-carotene, pumpkin flour
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi D3
Depositing User:	AAN NUR ISNAINI
Date Deposited:	31 Oct 2016 06:31
Last Modified:	15 Sep 2022 06:15
URI:	http://eprints.ums.ac.id/id/eprint/47217

Actions (login required)

View Item