EFFECT OF DRYING METHOD ON PHYSICOCHEMICAL PROPERTIES OF PUMPKIN FLOUR

Abstract

Yellow pumpkin is one of the most abundant foodstuffs in Indonesia. One of its uses is to become
flour so that it can be used as a base for food preparations and can be stored in the long term. This
study aims to determine the effect of the drying method on physicochemical properties and nutrient
content and β-carotene in pumpkin flour. This study uses two methods of drying tray drying and drum
drying with three varieties of pumpkin, namely Cucurbita maxima D, Cucurbita maxima L and
Cucurbita moschata. The results showed that drying tray drying and drum drying did not provide
significant data differences in water content, protein content, ash content, carbohydrate content and
fiber content of pumpkin flour produced from three varieties. But the drying method makes a difference
to the fat content of pumpkin flour. The range of starch water content in three pumpkin varieties is
between 11% -22.67%, ash content 9.39% -11.95%, protein content 6.06% -16.57%, fat content 1.3%
-6.58%, carbohydrate content 65.47% -80.35%, crude fiber 8.21 % -21.55%. The drying method does
not give different data on the content β carotene of pumpkin flour. The β carotene content of pumpkin
flour ranges from 0.84 mg / g-2.8 mg / g. The drying method yields different water absorption and bulk
densities on Curcubita maxima D flour. The absorption capacity of pumpkin flour ranges from 6.86 ml
/ g-9.41ml / g. Bulk density of flour is between 0.56 g / ml-0.75 g / ml and flour yield based on the total
weight of fruit ranges between 6.29% -10.11%. The drying method does not make a difference in the
brightness value of the flour, but produces a difference in the value of a (redness) and b (yellowness).
The brightness value of flour (L) ranges from 72.41-85.57, the value of a * range from 7.86-21.79, the
value of b * ranges between 44.14-59.5. In the gelatinization profile analysis, the drying method gives
peak viscosity data and gelatinization time is significantly different in the resulting pumpkin flour. The
peak viscosity of pumpkin flour ranged from 1298cP to 3964cP, through ranged from 1303cP-177 cP,
Final viscosity ranged from 1941cP to 3342 cP, peak time ranged from 2.3 to 13 seconds, and pasting
temperature between 50.1-93.4oC. Conclusions from the results of the study this drying method affects
physical and chemical properties in pumpkin flour