PENGARUH SUBSTITUSI TEPUNG LABU KUNING (Curcubita moschata) TERHADAP KADAR AIR, KADAR SERAT DAN ORGANOLEPTIK KUE KERING LIDAH KUCING

Abstract

Research has aimed to know the effect pumpkin (Curcubita moschata) flour substitution toward the water and fiber contents, and organoleptic of cat tongue cookies. The experiment was conducted using a Completely Randomized Design (CRD) consisting of four treatments with three replications. The treatments were: P1 (0 % pumpkin flour substitution), P2 (25 %), P3 (50%), and P4 (75%). Data were analyzed using Analysis of Variance (ANOVA) and continued with the Least Significant Difference (LSD) test at a 5 % significance level when significant differences were detected. Results showed that the moisture content of cat tongue cookies ranged from 2.62 to 7.75 %, while the fiber content ranged from 0.18 to 3.16 %. Sensory evaluation indicated that cookies without pumpkin flour substitution (P1) were the most preferred by panelists. Increasing the level of pumpkin flour substitution significantly increased moisture and fiber contents but decreased panelists’ acceptability of the organoleptic characteristics of cat tongue cookies.

Keywords: Pumpkin flour, cat tongue cookies, organoleptics