Pengaruh Penambahan Tepung Labu Kuning Terhadap Serat Pangan, Karakteristik Fisikokimia Dan Sensori Muffin

Abstract

Pumpkin is one of the high-fiber food sources which is abundant in Indonesia, but it is still widely underutilized. The use of pumpkin was expected to increase dietary fiber content in any food products and served as a mean of food diversification. The purposes of this research were to evaluate the effect of pumpkin flour addition into muffin formula on dietary fiber content, physicochemical and sensory characteristics as well as to determine the best muffin developed. This research used Completely Randomized Design (CRD) which applied two factors, namely, types of pumpkin flour (AP and AB) and the concentrations of pumpkin flour (25, 50, 75 and 100%). The study was repeated twice in three replication trials. The AP pumpkin was soaked in 0.10% sodium metabisulfite (Na2S2O5) solution at an initial temperature of 80°C, while AB pumpkin was soaked in a 0.10% Na2S2O5 solution at a room temperature (30°C). The results showed that increasing concentration levels of both pumpkin flour types decreased the expansion volume, brightness, moisture content, and panelist acceptance of the muffins. On the other hand, it increased the bulk density, hardness, and the dietary fiber content of the muffins. Based on sensory evaluation, the formulation comprising of 75:25 wheat flour to AB pumpkin ratio produced the most preferred muffin, because it was comparable to the control. Although the pumpkin muffin had lower acceptance than the control for all sensory parameters, it had an excellent value of dietary fiber. One serving (ca 45 g) of 100% pumpkin muffin could meet 29-31% of the daily needs for fiber day.

COOKIES TEPUNG IKAN GABUS (Channa Stiarata) DAN LABU KUNING (Cucurbita Moschata) DENGAN PENAMBAHAN SELAI TEMPE SEBAGAI ALTERNATIF MAKANAN TAMBAHAN UNTUK BALITA STUNTING

“…Tepung labu kuning memiliki keuntungan diantaranya memiliki umur simpan yang lama dan lebih praktis dalam pengolahannya. Tepung labu kuning dapat dimanfaatkan dalam pembuatan roti, cookies, dodol ataupun kolak (Rismaya et al, 2018).…”

Optimization of Soursop (Annona muricata L.) Puree Concentration and Margarine on Quality of Muffins

“…This difference is due to soursop puree addition, which contains fiber, so it provides more excellent mechanical resistance during compression. Fiber can also cause crumb matrices to be more compact and reduce muffins' softness (Rismaya, Syamsir, & Nurtama, 2018). The optimum muffin hardness was also higher when compared to the control because of the decrease in the amount of fat used.…”

Pengaruh Substitusi Tepung Labu Kuning Dan Konsentrasi Pengemulsi Lesitin Terhadap Mutu Muffin

“…Berdasarkan penelitian yang sudah dilakukan oleh Budoyo et al (2014) dan Rismaya et al (2018), mengenai substitusi tepung labu kuning pada muffin, batas maksimum penambahan tepung labu kuning hanya sebesar 25% yang masih memiliki karakteristik muffin mendekati muffin kontrol. Semakin tinggi konsentrasi penambahan tepung labu kuning pada muffin menyebabkan penurunan volume pengembangan dan tekstur muffin semakin padat.…”