Abstract

Pumpkin (Cucurbita moschata) and yellow kepok banana (Musa paradisiacal
forma typica) are local food products that are easily available. Pumpkin and
kepok bananathat are not durable to be stored, then the pumpkin and kepok
banana can be processed into flour. Yellow pumpkin flour and kepok banana flour
can be used as a substitute for puff pastry. This research aims to observe the effect
of pumpkin flour and yellow kepok banana flour on the resulting puff pastry
The experimental design used was Randomized Block Design (RBD) with one
factor, is substitution of pumpkin flour and kepok banana flour, with 5 treatments
repeated by 4 times, the treatment is S0 (without substitution), S1 (substitution of
5%), S2 (10% substitution), S3 (15% substitution), and S4 (20% substitution). The
data obtained were analyzed by Analysis of Variance (ANNOVA) and continued
test with BNJ at the 5% level. Observation variables there were chemical
properties (water level, protein content, and fat content), texture (firmness), and
organoleptic (taste, color, aroma, and crispness).
The results of the analysis showed that there were significant effects on all
variables, it is chemical properties (water level, protein content, and fat content),
texture (firmness), and organoleptic (taste, color, aroma, and crispness). The best
treatment was in S1 treatment for analysis of moisture content (2,4701%), fat
content (31,71%), texture (3482 / gf), color (6%) and aroma (3,1%) because it
could be accepted by panelists, and according to the decision analysis on S1
treatment almost all parameters meet the requirements.

Keywords: pumpkin flour, banana flour, wheat flour, puff pastry

Keyword : Pumpkin flour, banana flour, wheat flour, puff pastry

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