EFFECTS OF RIPE PUMPKIN (Cucurbita moschata) ADDITION AS FAT MIMETICS BASED CARBOHYDRATE IN LOW FAT SPONGE CAKE

KURNIAWAN, TJIA, JEANNY PUSPITA (2019) EFFECTS OF RIPE PUMPKIN (Cucurbita moschata) ADDITION AS FAT MIMETICS BASED CARBOHYDRATE IN LOW FAT SPONGE CAKE. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Reducing fat and calorie is an important priority in optimization of bakery products including high–fat cakes.Pumpkin (Cucurbita moschata)is one of fat mimetics contains high mineral, vitamin A, vitamin C, and low calories. The purpose of this study was to determine the effect of different pumpkin (Curcubita moschata) concentrations carbohydrate-based fat mimetics on physicochemical and sensory characteristics of sponge cake and optimum formulation of reduce-fat sponge cake. The research method was divided into two parts, preliminary research and main research. Preliminary research includes a sensory analysis to determine the four best concentration of pumpkin concentrations in reduced-fat sponge cake. The main research includes a physical, chemical, dan sensory analysis. A physical analysis consists of color, hardness, and volume of sponge cake. A chemical analysis includes water content, ash content, fat content, protein content, carbohydrate content, calories amount, and beta carotene content. The sensory test was done by hedonic rating method at five atribute color, flavor, aroma, texture, overall. The physicochemical data were analyzed by One Way Anova Method with Duncan Test, while the sensory properties data analyzed by Kruskal Wallis Test continued with Mann Whitney. Based on the preliminary sesnsory analysis, four proportion of pumpkin puree : margarine and yolk used in this research was 100:0, 40:60, 50:50, 60:40. The results of physical analysis showed that the higher propotion of puree pumpkin will reduce the lightness and volume, increase the value of yellowness and hardness of sponge cake. Meanwhile, the results of chemical analysis showed that the addition of pumpkin puree as a fat mimetics can increase water content, ash content, protein content, corbohydrate,and beta carotene, instead lowering fat content and colories amount. According to the sensory results and determination of best formulation, the most prefered sponge cake was 60% pumpkin puree.

Item Type: Thesis (Other)
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 16 Oct 2019 02:47
Last Modified: 13 Oct 2020 05:31
URI: http://repository.unika.ac.id/id/eprint/19798

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