<![CDATA[AbstractSteamed sponge cake is a traditional cake that is widely loved by the public because of its soft texture, sweet taste, and simple preparation process. However, steamed sponge cake generally has a low content of bioactive compounds. Pumpkin (Cucurbita moschata) is a local food ingredient rich in β-carotene, vitamin C, and antioxidants, thus potentially increasing the functional value of steamed sponge cake. This study aims to determine the effect of variations in pumpkin flour concentration on antioxidant activity, β-carotene levels, vitamin C levels, and sensory properties of steamed sponge cake. The study used an experimental method with a completely randomized design (CRD) with one factor, namely the addition of pumpkin flour of 0, 5, 10, 15, 20, and 25% with three replications. The research procedure included making pumpkin flour using a cabinet dryer, making steamed sponge cake according to the treatment formulation, then analyzing antioxidant activity using the DPPH method, determining IC₅₀, analyzing β-carotene levels using the n-hexane method, analyzing vitamin C using the iodometric method, and sensory testing using the hedonic method. The results showed that the addition of pumpkin flour significantly affected antioxidant activity, IC₅₀ values, β carotene levels, and vitamin C levels. Sensori- cally, all treatments were still acceptable to the panelists]]>
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