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FORMULASI TEPUNG TERIGU, TEPUNG LABU KUNING (Cucurbita moschata), PATI GARUT DAN KONSENTRASI BAKING POWDER TERHADAP MUTU MUFFIN

Bioqovi, Muhammad Arieza Izet (2019) FORMULASI TEPUNG TERIGU, TEPUNG LABU KUNING (Cucurbita moschata), PATI GARUT DAN KONSENTRASI BAKING POWDER TERHADAP MUTU MUFFIN. Undergraduate (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Pumpkin is a type of vegetable that can be utilized for food varieties. Pumpkin (Cucurbita moschata Duch) contains sufficient nutrition; carbohydrate, protein, and vitamins. Because of its nutrition, pumpkin may become the most potential nutrition source. Sliced pumpkin has lower storability than an intact pumpkin. Hence, the producing process should be thought in order to prevent the pumpkin damage; one of the ways is by producing the pumpkin to be the flour. This study was conducted as one of the steps to develop local agricultural products utilization; such as pumpkin and arrowroot which gave functional effect as wheat flour substitution in muffin batter. This study aims to find out the interaction between wheat flour, pumpkin flour, arrowroot starch, and additional backing powder toward muffin quality. This study applied group random design (RAK) with two factors and the thrice factor repetition. The first factor was pumpkin flour proportion (5%:5%, 10%:10%) and arrowroot starch (15%:15%). The second factor was backing powder concentration (3%, 4%, dan 5%). Furthermore, the parameter that analyzed were physicochemical (water level, ash content, protein content, fat content, fiber content, beta-carotene content, and texture), and organoleptic properties including (taste, texture, and likeness). The finding showed that the proportion of pumpkin, arrowroot starch, and backing powder concentration had a significant effect on the water level, protein content, fat content, fiber content, and texture. In addition, the different proportion of pumpkin flour and arrowroot starch had significant effect on the water level, fat content, texture, and carotene. Finally, the different concentration of pumpkin flour, arrowroot startch, and baking powder had significant effect on the muffin physicochemical.

Item Type: Thesis (Undergraduate (S1))
Student ID: 201410220311059
Thesis Advisors: Damat (0028026402), Desiana Nuriza Putri (0722128801)
Keywords: Muffin, Wheat Flour, Pumpkin Flour, Arrowroot Starch, Baking Powder
Subjects: T Technology > T Technology (General)
T Technology > TX Home economics
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: 201410220311059
Date Deposited: 22 Nov 2019 02:22
Last Modified: 22 Nov 2019 02:22
URI : http://eprints.umm.ac.id/id/eprint/56510

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