Pengaruh Penambahan Waluh (Cucurbita moschata, ex. poir) sebagai Sumber Karoten terhadap Karakteristik Bolu Kukus

The purpose of this study was to determine the effect of adding pumpkin to steamed sponge characteristics and to determine the exact percentage of additional pumpkin steamed sponge to produce the best characteristics. Experimental design used in this study was completely randomized design (CRD) with treatment comparisons flour and pumpkin steamed namely: 100%: 0%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: of 40%. Percentage based on the total weight of flour and pumpkin. The entire treatment was repeated three times to obtain 15 units of the experiment. Data were analyzed with analysis of variance, where there is an influence on the treatment then will proceed with the analysis of Duncan's. The results of this study showed the addition of pumpkin steamed treatment was highly significant (P> 0.01) on moisture content, volume of steamed sponge cake and color and effect is not significant (P> 0.05) for texture, aroma, taste and overall acceptance steamed sponge.Based on this study it can be concluded that the use of 90% wheat and 10% yield steamed pumpkin steamed sponge with the best characteristics with the criteria: water content is 35.18%, volume of steamed sponge cake is 97.46%, beta-carotene content of 82.97 µg/g, white yellowish, normal texture, flavor (normal), taste (rather like), and overall acceptance (rather like). The addition of pumpkin steamed on steamed sponge may increase levels of beta-carotenefrom steamed sponge. Keywords: flour, pumpkin, steamed sponge