Changes in Quality Characteristics at Pakcoy was Packaged in Conventional and Paper

Waryat,; Ahmadi, N R; Sulistyaningrum, A

doi:10.1088/1755-1315/1024/1/012033

Cited by 1 publication

(1 citation statement)

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“…According to [31], color variations in product are frequently utilized as the primary criterion for consumers to assess whether a fruit is raw or ripe. Table 3 shows that the pumpkin flour substitution cake (25%, 50%, and 75% pumpkin flour) was not markedly different from the control cake.…”

Section: Colormentioning

confidence: 99%

Chemical Characteristics and Sensory Analysis of Cake Enriched Pumpkin Flour to Improve Food Security

Waryat,

Sunarmani,

Kurniasih

2023

E3S Web of Conf.

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Pumpkin contains a lot of vitamins A, B, and C, as well as minerals and carbohydrates. The use of local flour as a replacement for wheat flour is still being researched. The goal of this research is to determine the quality characteristics and consumer acceptance (organoleptic) of pumpkin flour cake. The following properties were observed: proximate content (moisture content, ash content, fat, protein, and carbohydrates) and organoleptic (texture, aroma, taste, color, appearance, and overall). A completely randomized design (CRD) was used in this study, with five treatments: Wheat flour (100%, 75%, 50%, 25%) can be used in place of pumpkin flour (0%, 25%, 50%, and 75%). Pumpkin flour contained 9.30% moisture, 4.35% ash, 1.02% fat, 6.07% protein, and 4.74% fiber when used to make cakes. Pumpkin flour concentration affects the water content, ash content, fat content, protein content, and carbohydrate content of pumpkin cake. Organoleptic tests revealed that the concentration of pumpkin flour had an effect on the panelists’ pumpkin cake taste, appearance, and overall pumpkin cake. Proximate and organoleptic tests revealed that the best pumpkin-to-wheat flour ratio for baking cakes was 50%:50%. To improve family and community food security, pumpkin flour can be substituted for wheat flour.

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Section: Colormentioning

confidence: 99%