PROXIMATE COMPOSITION AND ORGANOLEPTIC PROPERTIES OF PUMPKIN (Cucurbita moschata)-BASED COMPLEMENTARY FOODS WITH SEVERAL TYPES OF NUTS

Complementary Foods is food given to infants aged 6-24 months. foods must fulfill the criteria for nutritional needs that have been regulated by government such as adequacy of macro and micro nutrients. One local ingredients can be used complementary pumpkin.Pumpkin known contain components are quite complete but a small protein content. Therefore, it necessary add nuts source protein. The purpose this study was determine comparison effect pumpkin puree with various types on proximate composition organoleptic properties foods. This completely randomized design one factor, namely differences in type bean five levels treatments, A1 (35% pumpkin: 35% Bambara bean), A2 kidney A3 mung A4 soybean), A5 edamame bean). Data analysis using variance Kruskall Wallis test. result showed formulations made soybean had highest 57.25% water content, 2.83% ash 20.62% 10.49 fat content which standard except carbohydrate addition an color texture sensors all parameters hedonic