The effect of addition pumpkin and carrot puree on the physicochemical and textural properties of mocaf biscuit as complementary food Lia Ratnawati, Novita Indrianti, Riyanti Ekafitri, Nur Kartika Indah Mayasti
Research Center for Appropriate Technology
JL. K.S. Tubun No. 5 Subang 41213
Abstract
Mocaf biscuits were developed with the addition of pumpkin puree and carrots used as complementary foods. The purpose of this study was to determine the effect of addition pumpkin and carrot puree on the physicochemical and textural properties of mocaf biscuit. This study conducted using a completely randomized design with 2 factors namely type of puree (pumpkin and carrot) and concentration of puree (10, 15 and 20 percent). The obtained results indicated that addition of pumpkin and carrot puree on the making of mocaf biscuit upgraded the carotenoid total, a value and hardness value. In contrast, the addition of puree actually decreases the L value of the mocaf biscuits. The best treatment in this study was carried out using the De Garmo method based on the effectiveness index. The highest effectiveness index value was the treatment of adding 15 percent carrot puree. It has characteristics of moisture content, ash, protein, fat, carbohydrate, calorie, carotenoid total, L, a, b, hardness and fracturability namely 6.31 percent, 2.27 percent, 6.88 percent, 12.84 percent, 71.71 percent, 429.88 kcal/100 gram, 85.16 microgram/gram, 78.47, 5.54, 28.80, 778,847 gram force and 6.36 mm, respectively.
