The Caracteristicts of Yellow Pumpkin with Shard Gourd Method Processing

Abstract

The present study aims to determine the chemical composition and morphological characteristics of pumpkin flour that has been processed using the method of shard gourd from pumpkin fruit, and to determine the yield in pumpkin flour processing. The yield of the observation with SEM tool shows that yellow pumpkin flour has irreguler granule with fiber covers the starch granule. As an alternative innovation for refined flour substitutes, pumpkin needs to be processed into flour which is more durable when stored and practical for further processing. To make pumpkin flour, cut the pumpkin fruit after it has been cleaned and separated from the skin and buds. After that, the grated pulp is cut into small pieces, dried, floured, and sieved in 110 mesh sizes. The yield of pumpkin flour obtained from pumpkin fruit processing is 5 to 10%. The chemical composition of pumpkin flour produced includes 6.9 percent water, 22.8 percent protein, 1.1 percent fat, 5.7 percent ash, 47.4 percent starch content, and 22.1 percent food fibre content. According to the chemical composition, pumpkin flour is suitable for processing into pumpkin sponge, which is high in nutrients and fibre. The analysis of characteristic of yellow pumpkin flour which has been done in this study shows it has good nutritional values and suitable to be used as food processed ingredient, like pastry, cake and other foods that more dominated with the original of yellow color and not as additional food coloring.