Jurnal Pendidikan Tata Boga dan Teknologi
Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi

The Quality of Sweet Bread with the Addition of Pumpkin

Tanti, Yelvis - (Unknown)
Kasmita, Kasmita (Unknown)
Gusnita, Wiwik (Unknown)
Holinesti, Rahmi (Unknown)
Santi, Titen Darlis (Unknown)

Article Info

Publish Date
30 Apr 2025

Abstract

Sweet bread is a popular food product widely favored across various community groups. It is known for its soft texture and sweet taste that delights the palate, making it a preferred choice for breakfast or a snack. This study aims to analyze the quality of sweet bread enriched with pumpkin based on several sensory aspects, including aroma, texture, and taste. The research method employed was experimental. The results showed that the bread quality from treatments I and III, with 100% pumpkin substitution, exhibited good volume expansion, a round and neat shape, and a yellowish-orange color characteristic of pumpkin. The texture was thin and soft, the taste was sweet, and the aroma had a distinct pumpkin fragrance.

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Journal Info
Jurnal Pendidikan Tata Boga dan Teknologi
Website

Abbrev

jptb

Publisher

Universitas Negeri Padang

Subject

Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other

Description

Jurnal Pendidikan Tata Boga dan Teknologi is a peer-reviewed, scientific journal published by Universitas Negeri Padang, The journal aims to communicate the vital issues, latest developments, and thinking on the culinary, education, science and technology behind meal planning, preparation, ...