Pengaruh Perbandingan Tepung Ketan (Oriza sativa L. Var glutinosa) dan Tepung Labu Kuning (Curcubita moschata D.) Terhadap Karakteristik Lappet


 This study aimed to determine the effect of comparison glutinous rice flour and pumpkin on characteristics lappet get right ratio produce with best characteristic. The design used in this was a completely randomized treatment pumkin consisting 5 levels, namely: L1 (100%: 0%), L2 (95%: 5%), L3 (90%: 10%), L4 (80%: 20%), L5 (60%: 40%). Each repeated 3 times obtain 15 experimental units. data were analyzed by analysis variance if there significant effect, Duncan Multiple Range Test perfomed. results showed that had (P<0,05) ash content, protein fat carbohydrate crude fiber beta carotene color, aroma, texture, taste, overall acceptability no moisture content. 60%: 40% produced characteristics, water content 25.59%, 0.77%, 1.45%, 21.70%, 50.48%, 10.78%, 1467.25 mg/100g hedonic brown orange colorand liked, aroma texture taste acceptance liked.