KARAKTERISTIK FISIKO-KIMIA DAN AKTIVITAS ANTIOKSIDAN SERABI DENGAN SUBSTITUSI TEPUNG TERIGU DAN PASTA LABU KUNING (Cucurbita moschata Durch) MENGGUNAKAN LAMA PENGUKUSAN YANG BERBEDA

Indonesia has a variety of traditional food products such as serabi. Serabi in Indonesia usually made from wheat flour or rice flour. An effort to reduce the use of wheat flour is to substituting wheat flour using local food ingredients such as pumpkin. The carotene content contained in pumpkin is used as a source of antioxidant that can be affected by the processing process. This research was conducted with the aim of knowing the effect of the percentage of pumpkin paste and pumpkin steaming time on the physico-chemical characteristics, antioxidant activity and organoleptic tests of pancakes. This research method used a factorial randomized block design (RBD) with two factors, namely and steaming time consisting of 3 levels (without steaming, 20 minutes and 30 minutes) and the percentage of pumpkin paste consisting of 3 levels (0%, 10%, and 20%). Parameters observed were water content, ash content, fat content, protein content, carbohydrate content, antioxidant activity, carotene content and organoleptic (taste, aroma, color and texture). The results of analysis showed that the combination of steaming time and the percentage of pumpkin paste had an effect on the chemical characteristics, antioxidant activity and organoleptic properties of the serabi produced. The L1P2 treatment (steaming time 20 minutes, 20% pumpkin paste percentage) was the best treatment with a moisture content of 55,66%, ash content of 1,09%, fat content of 7,33%, protein content of 3%, content of carbohydrates by 33%, antioxidant activity by 54,93% and carotene levels by 72,33 g/g. In the organoleptic analysis which includes taste, aroma, color and texture, the average values are 5,08; 4,92; 4,89; 5,95