Komposisi Proksimat pada Tiga Varietas Tepung Labu Kuning (Cucurbita Sp)

Authors

  • Mardiah Mardiah
  • Tiana Fitrilia Universitas Djuanda Bogor Fakultas Ilmu Pangan Halal
  • Sri Widowati
  • Sumi Fitri Andini

DOI:

https://doi.org/10.30997/jah.v6i1.2679

Abstract

Pumpkin is a horticultural product that contains many components of nutrients. Making pumpkin flour is expected to extend the shelf life and can be widely used in food product applications. This study aims to make flour from three varieties of pumpkin (Pumpkin, Kabocha and Butternut) and than knowing the proximate composition of each pumpkin flour. The methode used in making flour was started with soaking pumpkin in sodium metabisulfite and drying using Tray Dryer. The results showed that the proximate composition of Pumpkin, Kabocha and Butternut sequentiall had water content value 14.18%; 11.02% and 13.28%, ash content 8.05%; 10.0% and 8.88%, fat content 4.51%; 1.58% and 1.55%, protein content 11.56%; 14.74% and 7.32%, carbohydrate 61.71%; 62.62% and 68.97% and energy value 333.64 kal; 323.61 kal and 319.12 kal.

Keywords: Pumpkin, pumpkin flour, proximate

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Published

2020-04-07

How to Cite

Mardiah, M., Fitrilia, T., Widowati, S., & Andini, S. F. (2020). Komposisi Proksimat pada Tiga Varietas Tepung Labu Kuning (Cucurbita Sp). JURNAL AGROINDUSTRI HALAL, 6(1), 097–104. https://doi.org/10.30997/jah.v6i1.2679

Issue

Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal

Section

Articles

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