Pengaruh Substitusi Puree Labu Kuning pada Donat Terhadap Karakteristik Fisikokimia

Hanifah Yasmin (Program Studi S1 Teknologi Pangan, Fakultas Sains dan Teknologi Pertanian Program Studi Gizi, Fakultas Ilmu Keperawatan dan Kesehatan Universitas Muhammadiyah Semarang)
Mira Apriska Wulaningsih (Program Studi S1 Teknologi Pangan, Fakultas Sains dan Teknologi Pertanian Program Studi Gizi, Fakultas Ilmu Keperawatan dan Kesehatan Universitas Muhammadiyah Semarang)
Yuliana Noor Setiawati Ulvie (Program Studi S1 Teknologi Pangan, Fakultas Sains dan Teknologi Pertanian Program Studi Gizi, Fakultas Ilmu Keperawatan dan Kesehatan Universitas Muhammadiyah Semarang)

Jurnal Pangan dan Gizi
Vol 16, No 2 (2026): KAJIAN PANGAN DAN GIZI

Pumpkin (Cucurbita moschata) of the Bokor variety has potential to improve the nutritional value of doughnuts because it contains fiber, carotenoids, and other bioactive compounds. This study aimed to determine the effect of pumpkin puree concentration on the physical characteristics, fiber content, total phenols, vitamin C, vitamin E, and antioxidant activity of doughnuts. A completely randomized design was used with five puree concentrations (0, 10, 20, 30, and 40%). Increasing the puree concentration from 0% to 40% decreased volume expansion from 104.89% to 50.04%, but increased chroma (5.03 to 6.61), oil absorption (4.02% to 5.68%), fiber content (3.91% to 7.45%), total phenols (13.17 to 19.68 mg GAE/g), vitamin C (31.08 to 260.70 mg/100 g), vitamin E (0.39 to 7.46 mg/100 g), and antioxidant activity (0.93 to 14.74 %RSA). Pumpkin puree increased the fiber and bioactive compound content of doughnuts, at the cost of lower volume expansion.