Introduction: The nutrition level contains in the pumpkin flour contains is not
faraway different from the wheat, indeed, the level of β-carotene in the pumpkin
flour is higher (180 SI/ g). β-carotene has stable characteristic in the food
processing. Pancake is a pastry product made of flour which is rich of
carbohydrates nutrients, and to improve the nutrients, especially β-carotene in
the panceke, pumpkin flour can be used as a substituted of wheat flour.
Objective: To find out the effect of pumpkin flour substitution on the levels of β-
carotene and receptivity in the pancakes.
Methods: The method of this study is an experimental research with a complete
randomized design with 3 treatments of: (5%, 10% and 15%). The statistical
analysis of the β-Carotene and receptive level was done by using One Way
ANOVA with a significance level of 95% and followed by Duncan Multiple Range
Test (DMRT).
Results: The results obtained from the β-Carotene level test indicated that the
highest β-Carotene level in the pancakes with pumpkin flour subtitution is 15%,
0.441 g/ 100 g. Based on One Way Anova statistical test of pumpkin flour
substitution on the level of β-carotene indicated the value of p = 0.000. Based on
the statistical test of receptivity indicated the receptivity of the color with the value
of p = 0.000; aroma p = 0.000; flavor p = 0.000; texture p = 0.156; and overall
fondness p = 0.024.
Conclusion: There is a significant effect of the pumpkin flour subtitution on the
level of β-Carotene and there is an effect of pumpkin flour subtitution in the
pumpkin pancakes-making on the receptivity include color, aroma, flavor, and
overall fondness and there is no effect of pumpkin flavour subtitution in the
pumpkin pancake-making on the receptivity of texture.
Keywords : the receptivity of pancakes, the levels of β-carotene, pumpkin
flou
