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 un-derutilized. 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 cha-racteristics 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 concentra-tions 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 re-sults 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 in-creased 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.

Keywords

• dietary fiber
• food diversification
• muffin
• pumpkin addition