The effect of pumpkin (Cucurbita moschata) and red bean flour (Phaseolus vulgaris L.) substitution on organoleptic assessment and nutritional value of cactus cake

This study aims to determine the effect of pumpkin (Cucurbita moschata) and red bean flour (Phaseolus vulgaris L.) substitution on organoleptic assessment (color, aroma, crispiness and taste) and nutritional value (water content, ash content, fat, protein, carbohydrates and crude fiber) of cactus cake, determine the best treatment and determine the serving size and AKG of the best treatment cactus cake. This type of research is a quantitative True Experimental study using a Completely Randomized Design (CRD). The results showed color (ρ-value = 0.246), aroma (ρ-value = 0.865), crispiness (ρ-value = 0.000), taste (ρ-value = 0.000). The cactus cake with the best treatment was P3. Water content (ρ-value = 0.008), ash content (ρ-value = 0.000), protein (ρ-value = 0.410), fat (ρ-value = 0.021), carbohydrate (ρ-value = 0.095) and crude fiber (ρ-value = 0.161). Each serving size of P3 (30 g) has an energy content of 112 kcal, total fat 10 g (15% RDA), protein 2 g (2% RDA), carbohydrate 1 g (1% RDA) and crude fiber 2 g. There is no effect of pumpkin and red bean flour substitution on the organoleptic value (color and aroma) and nutritional value (protein, carbohydrate and crude fiber) of cactus cake. However, there is an effect of pumpkin and red bean flour substitution on the organoleptic value (crispyness and taste) and nutritional value (water content, ash content and fat) of cactus cake.