KARAKTERISTIK FISIKOKIMIA DAN SENSORI VLA LABU PARANG (CUCURBITA MOSCHATA DURCH)

Main Article Content

Mardiah Mardiah

Abstract

This study aims to utilize Cucurbita Moschata D in processed products in the form of custard. There are three
research stages; the first stage is making pumpkin puree, the second stage is determining the concentration of
pumpkin puree and cornstarch to get the best custard texture. Then, Compare the concentration of granulated
sugar (25%, 27.5%, 30%, 32.5%, 35%) with two replications on the shelf life of custard, the third stage. The
research used a completely randomized design with one treatment factor comparing pumpkin puree with
cornstarch with two repetitions. Product analysis includes organoleptic tests (sensory and hedonic tests),
physical and chemical, and proximate tests. The first stage results showed that the ratio of pumpkin and
cornstarch (16.6%: 5%) produced the best texture. This formula's chemical and physical tests were water
content 7.81%, ash 0.084%, fat 7.53%, protein 9.02%, antioxidant activity 649,594 ppm, and beta carotene
175.53 g/g. The results of the test of water content, pH, and TPC showed the best treatment at the
concentration of granulated sugar (32.5%) with storage time on the 1st, 3rd, 6th, and 9th days.

Article Details

How to Cite
Mardiah, M. (2021). KARAKTERISTIK FISIKOKIMIA DAN SENSORI VLA LABU PARANG (CUCURBITA MOSCHATA DURCH). Jurnal Pertanian, 12(2), 67–76. https://doi.org/10.30997/jp.v12i2.4565
Section
Articles

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