PENGARUH PENAMBAHAN PUREE LABU KUNING (Cucurbita moschata) TERHADAP MUTU BOLU GULUNG

DEWI, CHATARINA (2014) PENGARUH PENAMBAHAN PUREE LABU KUNING (Cucurbita moschata) TERHADAP MUTU BOLU GULUNG. Diploma thesis, Universitas Andalas.

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Abstract

This research has been held in the laboratory of Agricultural Products Chemical Biochemical, Faculty of Agricultural Technology, Andalas University, Padang from June to July 2014. This research aims to determine the effect of adding of pumpkin puree toward swiss roll quality toward organoleptic test and determine the content of carbohydrates, proteins, fats, water, ash, beta-carotene and antioxidants best swiss roll. This research used a completely randomized design (CRD) with 5 treatments and 3 replications. Treatment as follows: A (adding of puree pumpkin 8%), B (adding of puree pumpkin 16%), C (adding of puree pumpkin 24%), D (adding of puree pumpkin 32%) and E (adding of puree pumpkin 40%). The observation of pumkin puree include moisture content, ash content, the levels of beta-carotene and antioxidant activity. While the observation of swiss roll include an analysis of moisture content, ash, protein, fat , carbohydrate, beta-carotene and antioxidant activity, and organoleptic observations include color, aroma, flavor and texture. The data of observation result which were obtained were tested by ANOVA (Analysis of Variance), if data were a significantly different followed by Duncan's New Multiple Range Test (DNMRT) at the 5% significance level. Swiss roll with adding of 40% puree pumpkin (treatment E) was the best product based on organoleptic test, with the percentage are 100% color, 100% aroma, 100% flavor, and 95% texture. Chemical characteristics are resulted swiss roll in the adding of 40% puree pumpkin obtained: 33,10% moisture content, 0,78% ash, 11,96% protein, 26,71% fat, 27,43% carbohydrate, 23,15% antioxidant activity, and beta-carotene levels 920,83 (IU / 100g). Key words pumpkin (Cucurbita moschata) puree, swiss roll

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