New Search

Advanced search
Export article
Open Access

Pengaruh Penambahan Tepung Labu Kuning terhadap Kandungan Karbohidrat dan Protein Cookies

Sciprofile linkHerman Hatta, Marselia Sandalayuk
Gorontalo Journal of Public Health , Volume 3, pp 41-50; doi:10.32662/gjph.v3i1.892

Abstract: Yellow pumpkin is a commodity that is easily damaged so it needs for off harvest handling including preservation and processing. This study was aimed to determine the carbohydrate, protein content of pumpkin flour and get the best formulation in making cookies from pumpkin flour. The research method used was true experimental design using with completely randomized design (CRD) with variations in the addition of pumpkin flour in the treatment of P0 (60 gr), P1 (100 gr), P2 (150 gr), P3 (150 gr), P4 (250 gr) with two replications. Based on the results of the cookie test, the highest carbohydrate content in P0 treatment was 59.12% in treatment 1 and 57.61% in treatment 2 while the lowest in P4 treatment was 51.36% in replication 1 and 51.83% in replications 2, analysis of variance showed that carbohydrates in cookies significantly affected with addition of pumpkin flour, based on further analysis Duncan's test results (p < 0.00). Protein analysis test results showed that the highest protein content in treatment P4 was 8.44% replications 1 and 7.46% in replications 2, while the lowest in treatment P0 was 7.17% replications 1 and 7.44% in replications 2, analysis the variance showed that the protein in cookies had a very significant effect on the addition of pumpkin flour, based on further analysis Duncan's test results (p < 0.00). It was concluded that the addition of pumpkin flour significantly affected in carbohydrate and protein levels in cookies.Labu kuning adalah komoditas yang mudah rusak sehingga perlu adanya penanganan lepas panen termasuk pengawetan dan pengolahan.Penelitian ini bertujuan untuk mengetahui kandungan karbohidrat, protein dari tepung labu kuning serta mendapatkan formulasi terbaik dalam pembuatan cookies dari tepung labu kuning. Metode penelitian yang digunakan adalah true experimental design menggunakan rancangan acak lengkap (RAL) dengan variasi penambahan tepung labu kuning pada perlakuan P0 (60 gr), P1 (100 gr), P2 (150 gr), P3 (200 gr), P4 (250 gr) dengan perlakuan dua kali ulangan. Berdasarkan hasil uji kue cookies menunjukkan kandungan karobohidat tertinggi pada perlakuan P0 sebesar 59,12% pada pengulangan 1 dan 57,61% pada pengulangan 2 sedangkan terendah pada perlakuan P4 sebesar 51,36% pada pengulangan 1 dan 51,83% pada pengulangan 2, analisa sidik ragam menunjukkan bahwa karbohidrat pada cookies berpengaruh nyata terhadap penambahan tepung labu kuning, berdasarkan hasil uji lanjut Duncan (p < 0,00). Hasil uji analisa protein menunjukkan bahwa kandungan protein tertinggi pada perlakuan P4 sebesar 8,44% pengulangan 1 dan 7,46% pada pengulangan 2, sedangkan terendah pada perlakuan P0 sebesar 7,17% pengulangan 1 dan 7,44% pada pengulangan 2, analisa sidik ragam menunjukkan bahwa protein pada kue cookies berpengaruh sangat nyata terhadap penambahan tepung labu kuning, berdasarkan hasil uji lanjut Duncan (p < 0,00). Disimpulkan bahwa penambahan tepung labu kuning berpengaruh nyata terhadap kadar karbohidrat dan protein pada cookies.
Keywords: Treatment / Experimental design / protein content / True Experimental / Kandungan Karbohidrat / pengulangan

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

Share this article

Click here to see the statistics on "Gorontalo Journal of Public Health" .
Back to Top Top