CHARACTERIZATION OF FLAKES MADE IN CORN FLOUR (ZEA MAYS) AND PUMPKIN (CUCURBITA MOSHCATA) WITH ADDITION OF SOYBEAN FLOUR (GLICINE MAX)

ABSTRACT
 This study aims to determine the effect of adding soybean flour (Glicine max) chemical, physical, and organoleptic characteristics flakes from a combination corn (Zea mays) pumpkin (Cucurbita moshcata) best treatment for produced based on physical characteristics, it's organoleptic. The research method used is an experimental with descriptive data analysis. 5 treatments 3 replications: A = (addition 0 grams flour), B 15 C 30 D 45 E 60 flour). Observations made were chemical analysis in form water content, ash protein fat carbohydrate crude fiber total amino acids C, as well tests absorption tests, color color, aroma, taste, texture. results showed that addition affected absorption, brightness (color), preference level flavor, texture resulting flakes. was flour) panelists' quality is: content (6.43% ± 0.41), (1.76% 0.19), (9.78% 0.29), (11.25% 0.69), (70.89% 0.57), (2.81% 368.31% 2.49), °Hue (78.57 0.01) values ??(color 4.35; aroma 3.65; taste 4.10; 3, 70) value 9.72% types identified are glutamic acids, leucine, aspartic acid, arginine, alanine, phenylalanine, valine, serine, isoleucine, tyrosine, threonine, lysine, histidine, glycine, methionine. . methionine.
 
 Keywords : Flakes, flour, pumpkin, protein, acids.