Kadar Betakaroten, Tingkat Pengembangan Dan Daya Terima Bakpao Dengan Substitusi Tepung Labu Kuning

• Main Authors: Pamungkas, Novia Putri (Author), , Pramudya Kurnia, STP.,M. Agr (Author), , Rusdin Rauf. STP., MP (Author)
• Format: Book
• Published: 2016.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Connect to this object online
• Notes: https://eprints.ums.ac.id/43682/19/NASKAH%20PUBLIKASI.pdf; https://eprints.ums.ac.id/43682/5/HALAMAN%20DEPAN.pdf; https://eprints.ums.ac.id/43682/3/BAB%20I.pdf; https://eprints.ums.ac.id/43682/7/BAB%20II.pdf; https://eprints.ums.ac.id/43682/9/BAB%20III.pdf; https://eprints.ums.ac.id/43682/10/BAB%20IV.pdf; https://eprints.ums.ac.id/43682/11/BAB%20V.pdf; https://eprints.ums.ac.id/43682/12/DAFTAR%20PUSTAKA.pdf; https://eprints.ums.ac.id/43682/13/LAMPIRAN.pdf; https://eprints.ums.ac.id/43682/15/PERNYATAAN%20PUBLIKASI.pdf
• Keywords: R Medicine (General); RN Nutrition

Introduction: Diversification of food is useful for reducing dependence on certain foods such as flour. One effort to overcome this dependence is by developing the use of local food for example yellow pumpkin. Pumpkin is be one alternative for the substitution of wheat flour as pumpkins grow in Indonesia and the harvest are quite abundant. Pumpkin relatively minor foodstuffs, so that national statistics are not yet available. Aim of this research was to determine differences in levels of β- carotene, levels of development and acceptance of buns with pumpkin flour substitution. Methods: This study is a research experiment. This study uses a completely randomized design with 4 treatments. Beta-carotene content, the level of development and acceptance were analyzed using one-way ANOVA test. Results: The value of beta carotene on the buns do not experience a steady increase when the starch is substituted by pumpkin, the highest result was found in buns with substitution of 15% ie 0.0128 mg/g. The level of development of the buns do not experience a steady increase when the starch is substituted by pumpkin, the highest result found in buns with substitution of 15% ie 54.16%. There are differences in the levels of beta carotene, the level of development and acceptance of the buns with pumpkin flour substitution. Buns with pumpkin flour substitution 10% had received the highest acceptance. Conclusion: There are differences in the levels of beta carotene, the level of development and acceptance of the buns with pumpkin flour substitution.