PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG LABU KUNING (Cucurbita Moschata) TERHADAP KARAKTERISTIK KUE LIDAH KUCING

Mahayuni, Ni Komang Trisni (2025) PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG LABU KUNING (Cucurbita Moschata) TERHADAP KARAKTERISTIK KUE LIDAH KUCING. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2025.

	Text (Skripsi 2025) HALAMAN DEPAN.pdf Download (2MB)
	Text (Skripsi 2025) BAB I PENDAHULUAN.pdf Download (342kB)
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Abstract

PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG LABU KUNING (Cucurbita Moschata) TERHADAP KARAKTERISTIK KUE LIDAH KUCING Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung terigu dengan tepung labu kuning terhadap karakteristik kue lidah kucing. Jenis penelitian eksperimental menggunakan rancangan Acak Kelompok (RAK) dengan 5 perlakuan dan 3 kali ulangan. Hasil penelitian menunjukkan susbtitusi tepung terigu dengan tepung labu kuning berpengaruh nyata terhadap mutu organoleptik yang meliputi warna 3,79 – 4,23 (suka), aroma 3,81– 4,29 (suka), tekstur 3,66 – 4,16 (suka), rasa 3,58 (agak suka) – 4,26 (suka), penerimaan secara keseluruhan 3,79–4,26 (suka) dengan mutu warna 1,78 (kuning) – 2,82 (kuning kecoklatan) dan mutu tekstur 2,28 (agak renyah) – 2,81 (renyah). Perlakuan juga berpengaruh nyata terhadap kadar serat kasar (0,365%-0,467%) tetapi tidak berpengaruh nyata terhadap kadar beta karoten (7,61–8,40 mg/100g). Perlakuan terbaik pada penelitian ini adalah P3 (80% tepung terigu : 20% tepung labu kuning) dengan mutu organoleptik yang disukai meliputi warna 4,23 (suka), aroma 4,29 (suka), tekstur 4,16 (suka), rasa 4,20 (suka), penerimaan secara keseluruhan 4,26 (suka), mutu warna 2,82 (kuning kecoklatan) dan mutu tekstur 2,81 (renyah) dengan kadar serat kasar 0,398%, kadar beta karoten 8,32 mg/100g, kandungan protein 3,89%, lemak 30,45%, karbohidrat 56,57%, kadar abu 1,598% dan kadar air 3,28%. Kata Kunci: kue lidah kucing, tepung labu kuning, mutu organoleptik THE EFFECT OF SUBSTITUTING WHEAT FLOUR WITH PUMPKIN FLOUR (Cucurbita Moschata) ON THE CHARACTERISTICS OF LADYFINGER This study aims to determine the effect of substituting wheat flour with pumpkin flour on the characteristics of ladyfinger. This experimental study used a randomized block design (RBD) with 5 treatments and 3 replicates. The results of the study indicate that substituting wheat flour with yellow pumpkin flour has a significant effect on organoleptic quality, including color (3.79–4.23, liked), aroma (3.81–4.29, liked), texture (3.66–4.16, liked), taste 3.58 (somewhat like) – 4.26 (like), overall acceptance 3.79–4.26 (like) with color quality 1.78 (yellow) – 2.82 (yellowish-brown) and texture quality 2.28 (slightly crispy) – 2.81 (crispy). The treatment also had a significant effect on crude fiber content (0.365%–0.467%) but had no significant effect on beta-carotene content (7.61–8.40 mg/100g). The best treatment in this study was P3 (80% wheat flour : 20% pumpkin flour) with preferred organoleptic quality, including color 4.23 (liked), aroma 4.29 (liked), texture 4.16 (liked), taste 4.20 (liked), overall acceptance 4.26 (liked), color quality 2.82 (yellowish-brown) and texture quality 2.81 (crispy) with crude fiber content 0.398%, beta-carotene content 8.32 mg/100g, protein content 3.89%, fat 30.45%, carbohydrate content 56.57%, ash content 1.598%, and moisture content 3.28%. Keywords: Ladyfinger, Pumkin Flour, Organoleptic Quality

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