Seed Enriched Yellow Pumpkin (Cucurbita moschata Duchesne) Flour

Abstract

Yellow pumpkin (Cucurbita moschata Duchesne) flour enriched with its seed has been made in this research. Yellow pumpkin seeds contain unsaturated fatty acid such as linoleic acid which can be added to improve not only the nutritional contain (such as fiber and linoleic acid) in yellow pumpkin’s flour but also the economic value. Flour was made by the heating at 600C followed by the determination of fiber, linoleic acid, moisture, and ash content to determine its quality. This study showed that the addition of pumpkin seeds on the flour increased the levels of fiber and linoleic acid. The fiber content raised from 6.61% to 7.18% and linoleic acid raised from 0.042% to 1.030%. Water content and ash content on seedless flour was 11.80% and 8.37% while in seed-enriched flour was 11.95% and 8.57%. Hedonic test’s result 60-80% panelists said they liked the flour and the processed flour product. The addition of pumpkin seeds significantly increase fiber and linoleic acid, and the water content of flour fulfill mean while ash content didn’t fulfill Indonesian National Standard requirement.