The Sensory Quality and Acceptability of Pumpkin Flour Cookies

Siti Fathonah, Rosidah, Dyah Nurani Setyaningsih, Octavianti Paramita, Noor Istighfarin, Litazkiyati

2018

Abstract

Pumpkin is a nutritious food, rich in vitamins and minerals but low in calories. Pumpkin contains beta-carotene which has high antioxidant. The purpose of this study is to determine the difference in using pumpkin flour for the sensory quality of cookies and to know the difference in using pumpkin flour for the acceptability of cookies. This study applies the use of pumpkin flour as a substitute material in the cookies production, as much as 10%, 15%, and 20%. The making of cookies is done by the roasting process. Analysis conducted on pumpkin cookies was sensory quality carried out by trained panelists with a 7-point quality scale. The acceptability of cookies was analyzed by a consumer acceptability test with 80 panelists. Beta-carotene was analyzed by using spectrophotometry. Differential analysis was carried out by ANOVA and continued by using Duncan's test. The results of the sensory quality showed that there were differences in the quality of yellow color, crispness, and taste of pumpkin cookies, either with 15% pumpkin flour and 20% pumpkin flour. Sensory quality of cookies with 10% pumpkin flour has no difference with cookies with 15% of pumpkin flour in all attributes to. In the acceptability test, there are differences in the attributes of yellow color, crispness, and overall. The yellow color and overall attributes differences were found between cookies with 10% and 20% pumpkin flour and between cookies with 15% and 20% pumpkin flour. Whereas in the crispness attribute, the difference was found between cookies with 10% and 15% pumpkin flour and between cookies with 10% and 20% pumpkin flour. There was no correlation (p> 0.05) between sensory quality and acceptability of cookies in all sensory attributes, except for the pumpkin flavor attributes (p = 0.039). The content of beta-carotene cookies with 10%, 15% and 20% pumpkin flour respectively is 8.457 mcg, 9.796 mcg, and 12.712 mcg/100 g. There is still a bitter aftertaste that must be removed for the sample by increasing the duration of steaming.

Paper Citation

in Harvard Style

Fathonah S., Rosidah., Setyaningsih D., Paramita O., Istighfarin N. and Litazkiyati. (2018). The Sensory Quality and Acceptability of Pumpkin Flour Cookies.In Proceedings of the 7th Engineering International Conference on Education, Concept and Application on Green Technology - Volume 1: EIC, ISBN 978-989-758-411-4, pages 451-457. DOI: 10.5220/0009012804510457

in Bibtex Style

@conference{eic18,
author={Siti Fathonah and Rosidah and Dyah Nurani Setyaningsih and Octavianti Paramita and Noor Istighfarin and Litazkiyati},
title={The Sensory Quality and Acceptability of Pumpkin Flour Cookies},
booktitle={Proceedings of the 7th Engineering International Conference on Education, Concept and Application on Green Technology - Volume 1: EIC,},
year={2018},
pages={451-457},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009012804510457},
isbn={978-989-758-411-4},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 7th Engineering International Conference on Education, Concept and Application on Green Technology - Volume 1: EIC,
TI - The Sensory Quality and Acceptability of Pumpkin Flour Cookies
SN - 978-989-758-411-4
AU - Fathonah S.
AU - Rosidah.
AU - Setyaningsih D.
AU - Paramita O.
AU - Istighfarin N.
AU - Litazkiyati.
PY - 2018
SP - 451
EP - 457
DO - 10.5220/0009012804510457