Chemical Characteristics and Sensory Analysis of Cake Enriched Pumpkin Flour to Improve Food Security

¹ Research Center for Agroindustry- National Research and Innovation Agency, Building 614-Puspitek Serpong Area, South Tangerang 15314, Indonesia
² Research Center for Fisheries - National Research and Innovation Agency, Jalan Raya Bogor KM. 47 Cibinong, Nanggewer Mekar, Bogor Distric

^* Corresponding author: waryatbptp@gmail.com

Abstract

Pumpkin contains a lot of vitamins A, B, and C, as well as minerals and carbohydrates. The use of local flour as a replacement for wheat flour is still being researched. The goal of this research is to determine the quality characteristics and consumer acceptance (organoleptic) of pumpkin flour cake. The following properties were observed: proximate content (moisture content, ash content, fat, protein, and carbohydrates) and organoleptic (texture, aroma, taste, color, appearance, and overall). A completely randomized design (CRD) was used in this study, with five treatments: Wheat flour (100%, 75%, 50%, 25%) can be used in place of pumpkin flour (0%, 25%, 50%, and 75%). Pumpkin flour contained 9.30% moisture, 4.35% ash, 1.02% fat, 6.07% protein, and 4.74% fiber when used to make cakes. Pumpkin flour concentration affects the water content, ash content, fat content, protein content, and carbohydrate content of pumpkin cake. Organoleptic tests revealed that the concentration of pumpkin flour had an effect on the panelists’ pumpkin cake taste, appearance, and overall pumpkin cake. Proximate and organoleptic tests revealed that the best pumpkin-to-wheat flour ratio for baking cakes was 50%:50%. To improve family and community food security, pumpkin flour can be substituted for wheat flour.