Analisis Proximat, Antioksidan dan Kesukaan Sereal Makanan Dari Bahan Dasar Tepung Jagung (Zea mays L.) dan Tepung Labu Kuning (Cucurbita moschata Durch)

Abstract

Yellow Pumpkin (Cucurbita moschata) contains antioxidants and carbohydrates and still have low economic value, the same thing with corn (Zea mays), which contains a lot of fiber and high carbohydrate. Both materials can be used as an alternative material to process them to make food with fast food cereal. The purpose of this study was to determine the exact composition and acceptable to the community by knowing the nutritional quality of cereal foods. This research method comparison of three standard pumpkin flour and corn starch as raw material (1:1, 1:2; 2:1). The results of the proximate analysis showed that the level of both have high nutrient content includes 4.275% moisture content, ash content 0.832%, 10.654% crude fiber content, while other high nutrient levels antiksidan for 27.772%, 24.316% fat content and protein content 15.211% are on the third level, first standard only have a high carbohydrate content that is 54.135%. Organoleptic analysis results of this study indicate that the panelists numbered 28 people prefer the second stage compared to other standards, both in terms of taste, flavor, texture and color.