Development of sane jan dessert supplemented with pumpkin flour dessert

Abstract

The objectives of this research are to study the basic recipe of Sane Jan, to study the appropriate proportion of pumpkin flour in Sane Jan, to study the acceptance of pumpkin four supplemented Sane Jan, and to study the amount of Vitamin A in pumpkin four supplemented Sane Jan from the basic recipe by Randomized Completely Block Design (RCBD) and to evaluate the sensory quality of appearance, color, smell, texture and overall liking with 40 testers by tasting of the 9 – point hedonic scale. It was found that the second recipe, there are the ingredients of glutinous rice flour 75 grams, rice flour 150 grams, yolk 100 grams, cream 960 grams, sugar 500 grams, coconut sugar 10 grams and Sandalwood powder 0.5 grams is the highest accepted. Then study the appropriate proportion of 3 pumpkin flour levels which are 50 percent, 60 percent, and 70 percent. It was found that the amount of pumpkin flour at 60% has the highest average. To study on consumer acceptance of pumpkin flour supplemented Sane Jan 60 percent. It was found that consumers were accepted in excellent level accounted for 75 percent. To study about configuration of chemical found that Sane Jan basic recipe does not have vitamin A and pumpkin flour supplemented Sane Jan has vitamin A for 20.12 percent. It has the difference for 20.12 micrograms. In the basic recipe does not have any yellow color and the pumpkin flour supplemented Sane Jan has color for 1.0 milligrams.