Pengaruh Substitusi Tepung Terigu dan Jenis Penstabil dalam Pembuatan Cookies Labu Kuning

Abstract

This research was conducted to find the effect of wheat starch substitution and kinds of stabilizer on the quality of pumpkin cookies. This research was performed in Juny-August 2010 at the Laboratory of Food Technology, Agriculture Faculty, North Sumatera University, Medan using factorial completely randomized design with two factors, the compositionof wheat starch : pumpkin powder 80:20%, 60:40%, 40:60% and 20:80%, and kinds of stabilizer were no stabilizer, gum arab, CMC and tween 20. Parameters analysed were moisture content, ash content, betacaroten content, and organoleptic values (colour, flavour, taste and texture). The result showed that the composition of wheat starch and pumpkin powder gave highly significant effect on all parameters. Kinds of stabilizers gave highly significant effect on the betacaroten content and organoleptic values (flavour and texture). The combination of composition of wheat starch and pumpkin powder and kinds of stabilizer gave significant effect on the betacaroten content and organoleptic value of texture. The composition of wheat starch and pumpkin powder 80:20% and stabilizer CMC (carboxy methyl cellulose) gave the best quality of pumpkin cookies.