SIFAT FISIK, KIMIA DAN TINGKAT KESUKAAN EGG ROLL VARIASI TEPUNG SORGUM SERTA LABU KUNING (Curcubita moschata), Carboxy Methyl Cellulose (CMC)

Physical, Chemical Properties and Preferent Level Egg Roll Variations of Sorgum Flour: Pumpkin (Curcubita Moschata), Carboxy Methyl Cellulose (CMC)

Abstrak

Pumpkin (Cucurbita moschata) is a local food that has been processed by boiling and steaming. Egg roll is one of the processed forms of food diversification from pumpkin. The purpose of the study was to determine the right amount of variation of sorghum flour: pumpkin and CMC so as to produce sorghum flour egg rolls that have physical and chemical properties that meet the requirements and are liked by panelists. The research design presented is a completely randomized design (CRD) arranged factorially with 2 factors. The treatment factors in this study were sorghum flour: pumpkin 100:0 g, 75:25 g, 50:50 g, 25:75 and CMC 0 g, 0.5 g, 1 g. The study was repeated with 2 batches and conducted with 2 batches. The data obtained were calculated statistically using ANOVA with a confidence level of 95% and if there were significant differences between treatments, it was continued with Duncan's Multiple Range Test (DMRT) with a significance level of 0.05. The egg rolls produced include physical tests, texture, color and chemical analysis, namely water content, ash content, protein content, fat content, betacarotene, antioxidant activity and carbohydrates. Egg roll favored by panelists with variations in the addition of pumpkin and sorghum flour 75: 25 and CMC 0.5 g chemical properties, namely moisture content 3.40%, ash content 1.49%, protein 6.47%, fat 16.26 g, beta carotene 213.26 µg/g, antioxidant activity 12.12% RSA, carbohydrates by difference 72.38g.