Pumpkin Substitution Pie Cake

Abstract

Abstract. Pumpkin is a fruit that can be used as a basic ingredient in the manufacture of food, beverages and various kinds of cakes. Pumpkin not only contains many vitamins and minerals for health but is also easy to obtain. Therefore, it is very potential to be developed into processed food products based on local food, to support the national food security program. This research was conducted in the Family Welfare Education laboratory to make products as well as panelist testing, then the best formula would be trained on mothers and young girls in Bulue Village, Soppeng Regency. This type of research is a descriptive study using experimental methods related to making pies with pumpkin substitution. The objectives of this study were: 1) To determine the process of making pumpkin puree. 2) To know the process of making pumpkin pie. 3) To determine the panelist's acceptance of pumpkin pie. 4) To find out the responses of the trainees to pumpkin pie. The best organoleptic test results were trained in Lejja, Bulue Village. The data collection techniques used were documentation and questionnaires. The data analysis technique used is descriptive analysis. The results showed that the process of making pumpkin pie through several stages: preparation of tools and materials, weighing, making pumpkin puree, mixing, shaping, roasting. In the organoleptic test for the hedonic test of panelist acceptance of the pumpkin substitution pie, the selected color aspects were F1 3,6, aroma F1 3,4, texture F1 3,4, taste F1 3,3. Furthermore, the response of the training participants regarding the prospect of pumpkin pie is feasible to be marketed, the average answer is 75% and states that the innovation of making pumpkin pie is considered very good so it is hoped that in the future it can open small businesses to improve the family economy.

Keywords: Pie, substitution, pumpkin.