SENSORY AND CHEMICAL QUALITY ANALYSIS OF YELLOW PUMPKIN STEAMED SPONGE (CUCURBITA MOSCHATA) AS AN ALTERNATIVE HIGH-FIBER SNACK

Abstrak

Labu kuning merupakan bahan pangan lokal Indonesia yang tingkat produksinya cukup tinggi, namun pemanfaatannya masih sangat terbatas oleh masyarakat. Labu kuning memiliki keunggulan karena mengandung karotenoid sebagai antioksidan dan kandungan serat yang tinggi. Tujuan dari penelitian ini adalah untuk menganalisis kandungan gizi bolu kukus labu kuning dengan menggunakan uji proksimat. Penelitian ini merupakan penelitian deskriptif dengan uji kualitas kimia yang dilakukan di laboratorium pengujian makanan. Penelitian dilakukan di laboratorium pastry dan bakery Universitas Negeri Jakarta. Laboratorium SIG yang telah membantu dalam proses analisis proksimat dan serat pangan pada produk penelitian. Hasil uji mutu kimiawi menyatakan bahwa bolu kukus labu kuning memiliki kadar air 39,35%, kadar abu 0,63%, kadar lemak 14,36%, dan kadar protein 4,82% dimana angka-angka tersebut masih dalam batas standar SNI Bolu Kukus. Kandungan serat pangan produk bolu kukus labu kuning sebesar 4,53% yang dihasilkan dari penambahan puree labu kuning. Produk ini diharapkan dapat menjadi alternatif kudapan tinggi serat bagi masyarakat sehingga dapat memenuhi kebutuhan gizi harian. 

Yellow squash is a local Indonesian food ingredient with high production rates, but its use is still very limited by the community. Yellow pumpkin has the advantage of containing carotenoids as an antioxidant and high fiber content. The aim of the study was to analyze the nutritional content of the pumpkin steamed sponge cake by means of the proximate test. This research is a descriptive research with a chemical quality test conducted in a food testing laboratory. The research was conducted in the pastry and bakery laboratory, Jakarta State University. SIG Laboratory which has assisted in the process of proximate analysis and food fiber in research products. The results of the chemical quality test stated that the pumpkin steamed sponge had a moisture content of 39.35%, ash content of 0.63%, fat content of 14.36%, and protein content of 4.82% where these numbers were still within the standard limits SNI Steamed Sponge. The food fiber content of the pumpkin steamed cake product is 4.53% which is produced from the addition of pumpkin puree. This product is expected to be an alternative high-fiber snack for many people so that they can meet their daily nutritional needs.