The Sensory Quality and Acceptability of Pumpkin Flour Cookies
Siti Fathonah, Rosidah, Dyah Nurani Setyaningsih, Octavianti Paramita, Noor Istighfarin, and
Litazkiyati
Culinary Arts Vocational Education, Family Welfare Education, Engineering Faculty, Universitas Negeri Semarang
Keywords: Pumpkin Flour, Cookies, Sensory Quality, Acceptance
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.
1 INTRODUCTION
Cookies are a type of biscuit made from soft,
crunchy dough and the texture is less dense when
broken. Biscuits are dried bakery products made by
baking dough made from wheat flour with or
without substitution, oil/fat, with or without the
addition of other food ingredients and permitted
food additives (BSN, 2011). Cookies are widely
consumed ranging from infants to the elderly.
Various research results in Semarang stated that
cookies are the most consumed food for children,
after milk (Fathonah et al., 2014). The results of
research on children aged 7-12 years in the
Netherlands found that the consumption of energy-
dense snacks was 1,568 kJ (375 kcal), half of them
is in the form of cookies and sweets in the afternoon
and at home (Gevers et al., 2016). In the United
States, Cookies are introduced from the age of 24
months, 57% of the people consume cookies or
candy on certain days (Deming et al., 2017).
Cookies in the market contain high energy and
fat. On the one hand, high energy and fat are needed
to meet nutritional needs, but on the other hand, it is
harmful if consumed excessively. Based on research
in Brazil, candy and biscuits can increase energy
intake by 12% and sugar-sweetened beverages
(SSB) increase the energy by 7% (Sichieri et al.,
2015). There is little indication that sugar intake
plays a significant role in the development of
ovarian cancer (King, et al. 2013). Various efforts
have been made to improve the quality of cookies to
Fathonah, S., Rosidah, ., Setyaningsih, D., Paramita, O., Istighfarin, N. and Litazkiyati, .
The Sensory Quality and Acceptability of Pumpkin Flour Cookies.
DOI: 10.5220/0009012804390445
In Proceedings of the 7th Engineering International Conference on Education, Concept and Application on Green Technology (EIC 2018), pages 439-445
ISBN: 978-989-758-411-4
Copyright
c
 2020 by SCITEPRESS – Science and Technology Publications, Lda. All rights reserved
439

be healthier. Research by Akubor et al. (2003)
shows that biscuits made from a mixture of soy flour
or cassava flour will serve to increase protein and
calorie intake so that it is suitable for feeding the
children. In Mervina's research (2009), the
manufacture of biscuits with the catfish flour has
high protein content because it can meet the target of
20% protein based on AKG (nutrient standard) of
children. It shows that biscuit is considered to have
high protein. Biscuits made of spirulina powder can
increase high fiber and protein (Singh et al., 2013).
Research conducted by Fathonah produced green
bean biscuits with 35% margarine that contains the
energy of 453 kcal, 11.3% of protein, and 13.1%
fiber. It means that the acceptability is very favored
(Fathonah et al., 2015). The provision of biscuits for
30 days in Early Childhood/Anak Usia Dini (AUD)
in 2 PAUD/Early Childhood Education in Gunung
Pati, Semarang can improve AUD nutritional status
to a standard or right direction (Fathonah, et al,
2016). Corn biscuits with 25% - 35% of margarine
contains 441-468 kcal of the energy of, 6.4 - 7.3% of
protein, 18.3 - 21.7% of fat, and 2.721 -4.134 g of
beta-carotene (Fathonah et al, 2018).
Various results of the above research show a
positive effect of the raw materials modification or
additional ingredients in making cookies or biscuits.
In this study, modification will use pumpkin flour.
Pumpkin is a nutritious food, rich in vitamins and
minerals but low in calories. Pumpkin contains very
high beta-carotene. Consuming foods rich in beta-
carotene can reduce the risk of developing certain
types of cancer, offering protection against asthma
and heart disease, and delaying aging and
degeneration of the body. The fiber, potassium, and
vitamin C in the pumpkin supports heart health
(Ware, 2018).
Various studies on the use of pumpkin’s skin,
seeds and flour show positive benefits. Bread made
of flour containing 10-15 g of honey pumpkin skin
fiber that through dehydration process or 5 g of
pumpkin skin fiber that through ethanol treatment
per 1 kilogram of wheat flour tends to be softer,
while 10 g of honey pumpkin skin that through
ethanol treatment per 1 kilogram of wheat flour
produces softer bread throughout 9 days of storage
(Pla et al, 2013). Ethanol extract from pumpkin
seeds inhibits the growth of all bacteria; however,
both quince seed extracts do not show activity
against S. typhii, E. coli and S. aureus (Amin et al,
2018). Pumpkin slurry that is considered as waste
can be used as a rich source of Cu, Zn-SOD
(Superoxide dismutase) and can be commercially
exploited in cosmeceuticals, pharmaceuticals and
neutraceuticals (Qin et al, 2012).
Based on the description above, pumpkin flour is
known to have a potential to be used as an ingredient
in making cookies, which is high in antioxidants,
particularly the beta-carotene. Pumpkin flour
cookies are expected to have high beta-carotene and
can be served as a functional snack. The purpose of
this study was to determine the differences in the use
of pumpkin flour on the sensory quality of cookies,
to know the difference in the use of pumpkin flour
against the acceptability of cookies, to know the
relationship between sensory quality and
acceptability of cookies, and to know the content of
beta-protein cookies.
2 METHOD
The subject in this study was cookies made of
pumpkin flour. The treatment carried out was the
substitution of 10%, 15%, and 20% pumpkin flour
towards wheat flour. The ingredients of pumpkin
cookies are presented in Table 1.
Table 1: Potential fault zone.
Ingredients
Substitution Treatment
10% 15% 20%
Pumpkin flour
50 75 100
Wheat flour
400 375 350
Cornstarch
50 50 50
Margarin
350 350 350
Refined Sugar
180 180 180
Yolk
32 32 32
Baking powder
5 5 5
The stages of making process are as follow:
Margarine is mixed with refined sugar by using
speed 1 of mixer in 5 minutes until they are well
blended, then egg yolks are added and the remix
them for 1 minute. Pumpkin flour, wheat flour,
cornstarch and baking powder are added and stirred
using two spatulas until they are well blended. The
dough is ready to be shaped in 6 grams cookies by
using molds, and are arranged on a baking sheet.
Cookies are baked at the temperature of 150 0C on
both upper and bottom flame for 18 minutes. The
baking pan is turned every 5 minutes. Cookies are
removed from the pan, cooled, and then packed in
EIC 2018 - The 7th Engineering International Conference (EIC), Engineering International Conference on Education, Concept and
Application on Green Technology
440

hermetic packaging. There are two stages of
packaging, four pieces of cookies are packed in
plastic and then packed in an aluminum foil contains
of 9 packs of small packaging. One recipe produces
160 pieces of cookies.
3 RESULT AND DISCUSSION
The resulted pumpkin cookies have particular
orange yellow color which is typical of the substitute
ingredients, which is pumpkin flour. Figure 1 shows
that the more pumpkin is given the older the yellow-
orange color cookies. This shows high beta-carotene
content, which is useful as an antioxidant. Cookies
in Figure 1 was tested for sensory quality by trained
panelists. The result of sensory quality testing (Table
2) shows that cookies of 10% pumpkin flour have
the highest intensity on the attributes of aroma,
crispness and sweetness. The attributes of golden
yellow and pumpkin flavor are highest in cookies
with 20% pumpkin flour. However, overall
(assessed simultaneously on all attributes) results
that received the highest rating were cookies with
15% pumpkin flour, with a score of 5.70.
(a) (b) (c)
Figure 1: Pumpkin Biscuits with: (a), 10% pumpkin flour;
(b). 15% pumpkin flour, and (c) 20% pumpkin flour.
The result of statistical tests shows that there are
significant differences in the attributes of golden
yellow color (p = 0.001), crispness (p = 0.006), and
pumpkin flavor (p = 0.037). The golden yellow
attribute and crisp texture occur in cookies with 10%
and 15% pumpkin flour are no different, the
difference occurs in cookies with 20% pumpkin
flour. On the other hand, the pumpkin flavor
attribute differs between cookies with 10% pumpkin
flour with two other cookies, which are cookies with
15% and 20% pumpkin flour.
Table 2: Potential megathrust seismic zone.
Sensory Quality
Attribute
Treatment
Minimum
Score
Maximum
Score
Mean
Deviation
Standard
Golden Yellow*
10% pumpkin flour 2 5,1 3,54
a
0,84
15% pumpkin flour 2 6 3,69
a
1,08
20% pumpkin flour 2 6,4
4,51
b
1,16
Aroma
10% pumpkin flour 2 6,7
5,27
a
1,03
15% pumpkin flour 3 6,8 5,33
a
0,89
20% pumpkin flour 2 6,4 5,12
a
1,03
Crispness*
10% pumpkin flour 2 7
5,59
a
1,13
15% pumpkin flour 3 7 5,51
a
0,99
20% pumpkin flour 1,9 6,5 4,73
b
1,2
Sweetness
10% pumpkin flour 3,3 6,9
5,43
a
0,96
15% pumpkin flour 3 6,8 5,38
a
1,08
20% pumpkin flour 2 6,7 5,29
a
1,17
Pumpkin Flavor*
10% pumpkin flour 2 6,4 4,42
a
1,25
15% pumpkin flour 2 6,4 4,82
b
1,24
20% pumpkin flour 2 6,8
5,26
b
1,22
Overall
10% pumpkin flour 3 6,7 5,55
a
0,91
15% pumpkin flour 3 7
5,70
a
1,03
20% pumpkin flour 3 6,6 5,15
a
1,14
The Sensory Quality and Acceptability of Pumpkin Flour Cookies
441

Figure 2: Sensory Quality of Cookies with Pumpkin Flour.
Based on Figure 2, the sensory quality of the
golden yellow attribute has the lowest value. The
highest sensory quality is in crisp texture except in
cookies with 20% pumpkin flour. The most
significant difference is in the pumpkin flavor,
where the more pumpkin flour, the higher the taste.
The results of the received power test (Table 3)
on pumpkin cookies showed that the substitution of
10% pumpkin flour was most preferred in 4 aspects,
namely the aroma, crispness, sweetness and taste of
pumpkin, with a score 4.5 - 5.2. Only one aspect, the
most preferred color in yellow pumpkin cookies is
15% substitution, with a mean score of 4.9.
Statistical test shows different attributes in the
acceptability of color (p = 0.002), crispness (p =
0.004) and overall (p = 010). The difference in color
acceptability and overall is shown in cookies with
20% pumpkin flour, while the texture of crispness is
shown in cookies with 10% pumpkin flour. Looking
at the score, there is not much difference between
cookies with 10% and 15% pumpkin flour and
statistical tests are also not different, except for
crispness.
Similar results occur when assessing
acceptability with sensory quality. The highest
overall acceptability rating is shown in cookies with
10% pumpkin flour. When arranged in graphical
form (Figure 3), cookies with 10% pumpkin are on
the outermost line of acceptability attributes. The
highest acceptability value is found in the crispness
attribute which is the most essential attribute of
cookies.
Table 2: Potential megathrust seismic zone.
N
o
Fondness
Level
10 %
Pumpkin
Flour
15 %
Pumpkin
Flour
20 %
Pumpkin
Flour
1 Color* 4.7
a
4.9
a
4.1
b
2Aroma
4.8
a
4.8
a
4.4
a
3
Crispnes
s*
5.2
a
4.8
b
4.5
b
4
Sweetne
ss
4.9
a
4.8
a
4.3
a
5
Pumpki
n Flavor
4.5
a
4.5
a
4.3
a
6 Overall*
5.1
a
4.9
a
4.5
b
Figure 3: Chart of Acceptability of Pumpkin flour
Cookies.
If the sensory quality and acceptability of
cookies for pumpkin are correlated, it is found that
only the pumpkin flavor attribute is significantly
correlated, with the value of p = 0.039. In other
attributes, sensory quality is not correlated with
acceptability, with p> 0.05 (Table 4).
0
1
2
3
4
5
6
GoldenYellow*
Aroma
Crispness*
Sweetness
Pumpkin…
Overall
Cookies
with10
%
pumpki
nflour
Cookies
with15
%
pumpki
nflour
‐
1.0
2.0
3.0
4.0
5.0
6.0
Golden
Yellow*
Aroma
Crispne
ss*
Sweetn
ess
Pumpki
n
Flavour
Cookies
with10%
pumpkin
flour
Cookies
with15%
pumpkin
flour
Cookies
with20%
pumpkin
flour
EIC 2018 - The 7th Engineering International Conference (EIC), Engineering International Conference on Education, Concept and
Application on Green Technology
442

Table 4: Significance Value of Correlation between
Sensory Quality and Acceptability.
N
o
Attribute Comparison*
Correlation
Significance
1. SQ and AC of Yellow color 0,816
2. SQ and AC of smell 0,646
3. SQ and AC of crispness 0,37
4. SQ and AC of sweetness 0,529
5.
SQ and AC of Pumpkin
flavor
0,039
6.
SQ and AC of overall
attributes
0,62
*SQ= Sensory Quality, AC: Acceptability
The orange-yellow color of pumpkin indicates
the beta-carotene. The beta-carotene analysis shows
that the more pumpkin flour, the higher the beta-
carotene. Cookies made of wheat flour do not
contain beta-carotene. The highest beta-carotene
content in cookies with 20% pumpkin flour is
12,712 µg. However, the highest sensory quality and
acceptability of cookies with 15% pumpkin flour is
9,796 µg.
Table 5: Beta-carotene content of Pumpkin Cookies
Cookies
Betakaroten
(mcg)
Cookies with 10 % pumpkin
flour
8.457
Cookies with 15 % pumpkin
flour
9.796
Cookies with 20 % pumpkin
flour
12.712
Different sensory qualities are found in the
attributes of golden yellow and pumpkin flavor, and
highest is found in cookies with 20% pumpkin flour.
Similar studies on muffin with pumpkin flour gave a
significant effect on the organoleptic attribute of
taste, color and tenderness (Budoyo et al, 2014).
This shows that the dominant pumpkin flour that is
yellow and has sharp taste gives a real impact on
cookies. According to Ware (2018), the pumpkin
contains very high beta-carotene. The beta-carotene
in fresh yellow pumpkin is 1,569 mcg
(Makananku.org, 2018) and the beta-carotene in the
pumpkin flour used in this study is 87,317 mcg. This
is supported by the results of the study (Table 5),
that cookies with 20% pumpkin flour contains
12,712 mcg of beta-carotene. Consuming foods rich
in beta-carotene, including pumpkin biscuits, can
reduce the risk of developing certain types of cancer,
offering protection against asthma and heart disease,
delaying aging and degeneration of the body. (Ware,
2018). Pumpkin is highly medicinal due to the
presence of consumable natural substances. Some
phyto constituents are included in the category of
alkaloids, flavonoids, and palmitic, oleic and linoleic
acids. It also has various critical medicinal functions
including anti-diabetic, antioxidant, anti-
carcinogenic, anti-inflammatory (Yadav, et al,
2010). The results showed that a body that has very
low level of α-carotene and β-carotene plasma has a
higher risk of developing gastric cancer (Persson
et.al., 2008). Romadhoni and Saragih (2014) show
that pumpkin cookies with choco chips have IG =
63, and without choco chips is IG = 64, while IG =
73 is for commercial cookies. Difference in blood
glucose level in volunteers who consume reference
foods (pure glucose) (74.9 mg / dL) is higher than
those who consume commercial cookies, pumpkin
cookies with choco chips and pumpkin cookies
without choco chips which consecutively the level is
31.9 mg/dL, 22.1 mg/dL, and 24.7 mg/dL.
Although the sensory quality and pumpkin flavor
were highest found in cookies with 20% pumpkin
flour, the overall quality was highest found in
cookies with 15% pumpkin flour. This result is
consistent with studies on muffins, the optimal
substitution rate is at the level of 15% (Budoyo et al,
2014), in wet noodles with 10% pumpkin flour
(Rahmi, et.al., 2011). This shows that the standing
out color and pumpkin flavor is not the highest
criteria, since the pumpkin flavor gives a bitter
aftertaste. This bitter taste affects the acceptability of
cookies. In all acceptability attributes (color, aroma,
crispness, sweetness, pumpkin flavor and overall)
cookies with 20% pumpkin flour gets the lowest
value, and cookies with 10% pumpkin flour has the
highest value.
Different test results show that the attributes of
color, crispness and overall is significantly different
in the acceptability of pumpkin flour cookies. The
same result of research occurs in wet noodles which
shows that the pumpkin flour has a genuine effect on
the average score of fondness. Cookies with 0%,
5%, 15% pumpkin flour are not significantly
different, while substitution of 10 and 20% are
significantly different (Rahmi, et.al., 2011), and the
addition of 5% and 7.5% pumpkin flour in noodles
are the most preferred (Lestario, et.al. 2012), and the
addition of pumpkin puree into semprong cake has a
genuine effect on fondness level (Damayanti, 2016).
The use of more than 15% pumpkin flour gives
The Sensory Quality and Acceptability of Pumpkin Flour Cookies
443

acceptable result. The use of 20% pumpkin flour
with goat milk is the most preferred by consumers
(Sari, 2017), 30% in donuts (Tamba, 2014), and
50% in Eggroll (Cahyaningtyas, et.al, 2014).
The correlation between sensory quality and
acceptability of cookies only occurs in the pumpkin
flavor attribute. This shows that pumpkin flour gives
a genuine impact on the taste of cookies. The more
pumpkin, the pumpkin flavor is more distinctive and
bitter, which is not preferred. According to Hernani
(2006), the pumpkin contains curcubitasm which
tastes bitter. This is supported by the fact that states
it has a darker yellow color and the highest beta-
carotene content.
Cookies with 10-20% pumpkin flour contain
high beta-carotene which is between 8,457 - 12,712
mcg/100 g, and the most preferred is 9,796 mcg beta
carotene. The content is categorized as high.
According to Drummond and Brefere (2004), food
products are said as a high source if they contain
20% or more from Daily Value (DV). Daily value of
vitamin A is 5,000 IU (9,009 mcg beta carotene).
Consumption of 25 grams of cookies with 15%
pumpkin flour can meet the needs of vitamin A as
much as 2445 mcg beta-carotene (27.1% DV),
which can be considered feasible as a functional
snack. The research result related to beta-carotene
shows that wet noodles with the addition of 5%
pumpkin flour contains 7.77, mg / 100 g beta-
carotene (Lestario, et. Al. 2012), semprong cake
with pure pumpkin puree contains 93.70 mg beta-
carotene (Damayanti, 2016).
4 CONCLUSION
Pumpkin flour cookies which has the highest overall
sensory quality intensity are cookies with 15%
pumpkin flour. There are different sensory qualities
in the attribute of golden yellow color (p = 0.001),
crispness (p = 0.006), and pumpkin flavor (p =
0.037). There is no difference of golden yellow
attribute and crispness in cookies with 10% and 15%
pumpkin flour, but the two cookies are different
from cookies with 20% pumpkin flour. The
acceptability between cookies with 10% and 15%
pumpkin flour does not have much different, and the
statistical tests differ only in the crispness attribute,
but the overall acceptability is 10% higher with a
score of 5.1. The correlation of sensory quality and
acceptability is found in the pumpkin flavor
attribute. Cookies with 10-20% pumpkin flour
contain beta-carotene between 8,457 - 12,712 mcg /
100 g. Cookies with 20% pumpkin flour has a bitter
aftertaste, which means that there is a need examine
how to remove the bitter taste in the flour making
process, such as increasing steaming time.
ACKNOWLEDGEMENTS
Thank you to the Dean of the Faculty of Engineering
who has provided research funding through DIPA
UNNES.
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