Development of (Cucurbita maxima) pumpkin jam as a chocolate filling

Abstract

This study was carried out to develop of (Cucurbita Maxima) pumpkin jam as a chocolate filling. It consists of the physical and sensory evaluation. There are four samples of pumpkin jams that were use in this study. SAS program are used for Analysis of Varian (ANOV A) and Duncan Multiple Range Test (DMRT). For physical analysis study shows that 400 g pumpkin with rind is the highest value in pH while 200 g pumpkin without rind was the lowest value and have significant different. For water activity and 'b' value, the highest values are 400 g without rind. The highest value for 'L' and 'a' are 400 g pumpkin with rind. For TSS, texture and viscosity, samples with 200 g pumpkin with rind are the highest value. For 'L', 'a', 'b' and water activity, the lowest values are 200 g pumpkin without rind. For texture analysis, the lowest value is sample 400 g pumpkin with rind and for viscosity is sample 400 g without rind. There had significant different (p<0.05) between pumpkin with rind and without rind. There were 50 panelists that involved in affective test for sensory evaluation. Sample chocolate with jam 200 g pumpkin with rind was most acceptable with highest means score of colour, sweetness, suitability among chocolate and filling and overall acceptability. It shows that pumpkin jam had potential to be filling of the chocolate and can accept by the panels.