Effect of Pumpkin Flour Substitution (Cucurbita Moschata L) on the Nutritional Value of Steamed Pumpkin Brownies

Authors

  • Yani Subaktilah Politeknik Negeri Jember
  • Agung Wahyono Politeknik Negeri Jember
  • Silvia Oktavia Nur Yudiastuti Politeknik Negeri Jember
  • Qurrota A’yun Mahros Politeknik Negeri Jember

DOI:

https://doi.org/10.25047/jii.v21i1.2629

Keywords:

Pumpkin Flour, Steamed Pumpkin Brownies, Cemically Charactersitic

Abstract

Pumpkin is one of an agricultural commodity which is rich in nutrients. Pumpkin also has high vitamin and  mineral contents including betacarotene, vitamin C and vitamin B1. Pumpkin flour  is suitable to be added into food products in order to increase the nutrient contents. The study aimed to know the effect of pumpkin flour substitution on the chemical characteristic of steamed brownies. The pumpkin flour substitution were 0%,20%,40%,60%, 80%, and 100% based on wheat flour weight. The result showed that the pumpkin flour substitution significantly increased the moisture contents, ash contents, and carbohydrate contents of steamed  brownies. The highest fat content, protein content, and carbohydrate content showed in those of 20% pumpkin flour substitusion. It contained  29,43% of fat content, 8,65% of protein content, and 8,65% of carbohydrate content, respectively.

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Published

30-04-2021

How to Cite

Subaktilah, Y., Wahyono, A., Yudiastuti, S. O. N., & Mahros, Q. A. (2021). Effect of Pumpkin Flour Substitution (Cucurbita Moschata L) on the Nutritional Value of Steamed Pumpkin Brownies. Jurnal Ilmiah Inovasi, 21(1), 18–21. https://doi.org/10.25047/jii.v21i1.2629