PENGARUH RASIO TEPUNG TERIGU DAN TEPUNG LABU KUNING (Cucurbita Moschata Duch) TERADAP NILAI GIZI KUE BINGKA DOLU JAJANAN KHAS BIMA

Abstrak

Bingka dolu cake is one type of intermediate moisture food (IMF) traditional food product. The main ingredient or basic ingredient for making bingka dolu is wheat flour, but other ingredients such as pumpkin flour can be added. Pumpkin is a good source of nutrients such as beta-carotene, fiber and antioxidants. The purpose of this research was to determine the effect of adding pumpkin flour (Cucurbita Moschata) on the nutritional value of bingka dolu cake. This research was conducted in the laboratory using a completely randomized design with a single factor consisting of 6 treatments, the addition of pumpkin flour (K) with K0=0 %, K1=15%, K2=30%, K3=45%, K4=60%, K5=75%. Each treatment was made into three replicates. The parameters observed in this research were moisture content. ash content, antioxidant activity, proteins content and organoleptic (hedonicly and scoringly). The addition of pumpkin flour had a significantly different effect on all research parameters. The results showed that the addition of pumpkin flour had a significantly different effect on the ash content and protein content, color and taste (hedonic and scoring), scent (scoring). The K3 treatment (45%) was the best treatment in accordance with the research hypothesis resulting in a water content of 58.2%, ash content of 0.15%, protein content of 8.65%, antioxidants of 94.67% and all organoleptic parameters including color, scent, texture and taste that acceptable to the panelists.