Abstract:
This study reported the effects of adding pumpkin flour in characteristics of bun. Three
different type of pumpkin flour was used in this study which is pumpkin without skin
flour, pumpkin with skin flour and whole pumpkin flour. For the different type of
pumpkin flour, 5 %, 10 %, 15 % and 20 % was used in develop pumpkin bun. Physical
analysis was done for all formulation and the physical analysis that was done is diameter,
volume, texture (firmness) and colour. While proximate analysis was carried out for 5%
of different types of pumpkin flour. Sensory evaluation was done for on 50 panels. Based
on the results, incorporation of pumpkin flour affected the characteristic of bun. The
more pumpkin flour incorporated, the lesser the diameter, volume and firmness of the
bun. Then, the colours became darker with increased of pumpkin flour level. From the
proximate analysis, the results from the study showed that control bun has the highest
moisture, ash, and carbohydrate content while bun prepared with pumpkin without skin
flour has the highest protein and fibre content. Bun with whole pumpkin flour has the
highest fat content.
