Pengaruh Perbandingan Terigu Dengan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Kue Nastar

Abstract

This research aims to determine the effect of the comparison of wheat flour with puree of pumpkin on the characteristics of nastar cake and to find out the right comparison of wheat flour with puree of pumpkin to produced nastar cake with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of wheat flour and puree of pumpkin consisting of 5 treatments namely 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15%, and 80% : 20%. All treatments were repeated four times so that they were obtained 20 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test. The results showed that the comparison of wheat flour and puree of pumpkin had a significant effect on the water content, total carotene content, antioxidant activity (?-carotene bleaching), color, texture, flavor, taste, and overall acceptance. Ratio of 80% wheat flour and 20% puree of pumpkin had the best characteristics with water content of 2.55%, ash content of 0.75%, ?-carotene content of 4.63 mg/100g, antioxidant activity of 1.71 mg/ml, color liked, texture rather liked, flavor liked, taste liked, and overall acceptance liked.

Profiling Atribut Sensori Kukis Nastar Menggunakan Metode Rate-All-That-Apply (RATA)

“…Secara umum kue nastar terbuat dari adonan tepung terigu, mentega dan kuning telur yang dibentuk bulat-bulat kecil kemudian diisi dengan selai nanas di bagian tengahnya. Adonan tersebut kemudian dipanggang hingga matang dan berwarna kekuningan (Bahar et al, 2021;Putra et al, 2021;Soetrisno, 2018).…”

“…Sementara itu, pada nastar C memiliki atribut aroma fruity, rasa fruity, warna golden brown, tekstur light, dan mouthfeel yang dominan. Kue kering nastar pada umumnya terbuat dari adonan tepung terigu, mentega, gula dan telur dengan isian selai nanas (Putra et al, 2021;Soetrisno, 2018). Komposisi bahan baku dan penanganan produksi nastar sangat menentukan perbedaan karakteristik profil sensori yang dihasilkan.…”

“…Nastar B memiliki karakteristik mouthfeel irritation dan mouthfeel lengket, sedangkan nastar C memiliki karakteristik warna golden brown, tekstur padat, dan aroma fruity. Kemiripan karakteristik ketiga merek nastar tersebut diduga disebabkan karena adanya kesamaan penggunaan dan komposisi bahan baku, baik dalam pembuatan adonannya seperti seperti mentega, susu, tepung terigu dan telur, serta isian selai buah nanas yang digunakan (Putra et al, 2021;Hidayati & Suwita, 2017;Wijaya et al, 2022) Gambar 2. Representasi profil sensori nastar menggunakan grafik biplot PCA.…”

Pengaruh Konsentrasi Ekstrak Daun Kelor (Moringa oleifera) Terhadap Karakteristik Bolu Kukus Labu Kuning (Cucurbita moschata)

“…Namun dalam pengolahan labu kuning menjadi tepung banyak kehilangan kompoenen nutrisi yang penting, sehingga perlu pengolahan labu kuning yang lainmenjadi bahan baku olahan pangan, seperti pureelabu kuning. Proses pengolahnnya yang cepat dan masih mempertahankan kandungan nutrisi penting, menjadi keunggulan puree dibandingkan tepung (Putra et al, 2021). Penggunaan puree labu kuning dalam pembuatan bolu kukus sudah dilakukan sebelumnya dan menunjukkan bahwa puree labu kuning 60% yang disukai dan berpengaruh terhadap daya kembang, aroma, rasa, tekstur dan warna (Stefania et al, 2021).…”

Innovation and nutritional content analysis in making Kue Lumpur using green broccoli (Brassica oleracea var. italica) puree as substitute ingredient

“…This cake has a soft texture, and its top tends to be wet and slightly soft (Abduh, 2020). Several types of Kue Lumpur are often found, such as Kue Lumpur with a mixture of potatoes (Syafitri & Mandasari, 2021) and Kue Lumpur with pumpkin mixture (Agustin et al, 2017), which have been mashed and added to the cake mixture.…”