Pengaruh Puree Labu Kuning (Cucurbita moschata D.) Terhadap Karakteristik Brownies Tepung Ketan Hitam (Oryza sativa L.var.glutinosa)


 This study aimed to determine the effect of yellow pumpkin puree characteristics brownies which made by black glutinous rice flour, and find out preeminent characteristics. The experiment was designed as a completely randomized design with 5 level treatments (0%, 10%, 20%, 30%, 40%) addition. treatment repeated for 3 times obtain 15 experimental unit overall. data analyzed using analysis variance tool (ANOVA) continued Duncan Multiple Range Test (DMRT) showing significant effect. result showed that addition had on water content, ash ?-carotene, antioxidant activity ?-carotene bleaching, hedonic test (color, flavour, texture, taste, overall acceptance) score texture. 40% giving 1.32% 37.73% 6.82 mg/100g ?- carotene, 1.72% bleaching. Hedonic scale “like” color, taste acceptance, considerably soft texture determined test.