Substitusi Tepung Labu Kuning Terhadap Tingkat Pengembangan Dan Daya Terima Cake Labu Kuning

• Main Authors: NURCAHYAWATI, Alfiah Dwi (Author), , Eni Setyowati, SE, M.Si (Author), , Rusdin Rauf, S.TP., M.P (Author)
• Format: Book
• Published: 2015-02.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Connect to this object online
• Notes: https://eprints.ums.ac.id/39773/1/HALAMAN%20DEPAN.pdf; https://eprints.ums.ac.id/39773/2/BAB%20I.pdf; https://eprints.ums.ac.id/39773/3/BAB%20II.pdf; https://eprints.ums.ac.id/39773/6/BAB%20III.pdf; https://eprints.ums.ac.id/39773/7/BAB%20IV.pdf; https://eprints.ums.ac.id/39773/8/BAB%20V.pdf; https://eprints.ums.ac.id/39773/9/DAFTAR%20PUSTAKA.pdf; https://eprints.ums.ac.id/39773/10/LAMPIRAN.pdf; https://eprints.ums.ac.id/39773/11/NASKAH%20PUBLIKASI.pdf; https://eprints.ums.ac.id/39773/14/SURAT%20PERNYATAAN%20PUBLIKASI%20KARYA%20ILMIAH.pdf
• Keywords: R Medicine (General); RA0421 Public health. Hygiene. Preventive Medicine; RN Nutrition

Background : Indonesian great effort to reduce consumption of wheat flour is changing or substitute to another flour resources based on pumpkin. Pumpkin flour have contain high of pro vitamin A or β-carotene 180SI/100 gram of pumpkin to make our vision better and help maintain the body's tissues, so it can be expand a new food product such as cake. Purpose : This research aimed to understand the effect of changing wheat flour to another flour based on pumpkin as a substitution based material of cake development and consumer acceptance. Research Method: This research used complete random design with four different sampling ratio of pumpkin flour, which is 0%, 5%, 10%, 15%. Data were analyzed of cake development and consumer acceptance using statistic test method One Way Anova and continued with Duncan Multiple Range Test (DMRT) with 95% significant ratio. Result : The result showed that cake development was affected by the substitution of pumpkin flour. 0% and 5% ratio of pumpkin flour substitute have a great result and have a good cake development. Cake with 5% ratio of pumpkin flour substitute were the most preferred by consumers. Conclusion: There was effect of substitution wheat flour into pumpkin flour on consumer acceptance and the cake development depending on the pumpkin flour ratio. Suggestion :Based on the highest consumer acceptance of cake, suggested to subtitute 5% ratio of pumpkin flour in cake.