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This study aims to determine the effect of pumpkin flour substitution and red bean flour on organoleptic characteristics, nutrient content and nutrient contribution cake. This study used a completely randomized design (CRD) consisting of 5 levels of L0 treatment (100% wheat flour: 0% pumpkin flour: 0% red beans), L1 (50% flour: 45% pumpkin flour: 5% beans) red), L2 (50% white flour: 40% pumpkin flour: 10% red bean), L3 (50% white flour: 35% yellow pumpkin flour: 15% red bean), L4 (50% white flour: 30% pumpkin flour: 20% kidney beans). Data were analyzed using analysis of variances (ANOVA). The results showed that the treatment of the addition of pumpkin flour and red bean flour had a very significant effect on organoleptic enhancement in aroma, taste and texture and had a significant effect on organoleptic color. The best treatment was obtained from the L3 treatment with a preference value of color of 3.47 (rather like), aroma of 3.50 (like), taste of 3.81 (like) and texture of 3.52 (like). The best treatment has the nutritional value of cake, namely water content of 32.14%, ash content of 1.53%, protein content of 1.43%, fat content of 45.96% and carbohydrate content of 18.91%. Whereas the RDA in the intermittent food contribution was highest in the L3 treatment by 357.5%. Based on SNI 01-384-1995 quality standards that the product of pumpkin flour cake and red bean flour have met the SNI quality standards on water and ash content.Keyword: pumpkin, kidney beans, RDA, cakeABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi tepung labu kuning dan tepung kacang merah terhadap karakteristik organoleptik, kandungan gizi dan kontibusi zat gizi cake. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri atas 5 taraf perlakuan L0 (100% tepung terigu : 0% tepung labu kuning : 0% kacang merah), L1 (50% tepung terigu : 45% tepung labu kuning : 5% kacang merah), L2 (50% tepumg terigu : 40 % tepung labu kuning : 10% kacang merah), L3 (50% tepung terigu : 35% tepung labu kuning : 15% kacang merah), L4 (50% tepung terigu : 30% tepung labu kuning : 20% kacang merah). Data dianalisis menggunakan analysis of variances (ANOVA). Hasil penelitian menunjukan bahwa perlakuan penambahan tepung labu kuning dan tepung kacang merah berpengaruh sangat nyata terhadap peningkatan organoleptik aroma, rasa dan tekstur dan berpengaruh nyata terhadap organoleptik warna. Perlakuan terbaik diperoleh dari perlakuan L3 dengan nilai kesukaan terhadap warna sebesar 3,47(agak suka), aroma sebesar 3,50 (suka), rasa sebesar 3,81 (suka) dan tekstur sebesar 3,52 (suka). Perlakuan terbaik memiliki nilai gizi cake yaitu kadar air sebesar 32,14%, kadar abu 1,53%, kadar protein 1,43%, kadar lemak 45,96% dan kadar karbohidrat 18,91%. Sedangkan AKG pada makanan selingan kontribusi energi tertinggi yaitu pada perlakuan L3 sebesar 357,5%. Berdasarkan standar mutu SNI 01-384-1995 bahwa produk cake tepung labu kuning dan tepung kacang merah telah memenuhi standar mutu SNI pada kadar air dan abu. |
