Abstrak

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Indonesia has a substansial consumption of the wheat flour, which is based on data from BPS (2010) mentions the import volume of wheat flour during January 2010 amounted to 60029 tons, an increase of 275.9% compared to the 2009 period, which amounted to 15968 tons. Meanwhile, according to executive director Aptindo national flour consumption rose 5.61% from 1.15 million in the first quarter of 2011 to 1.22 million tons in the first quarter of 2012. Tendency of increase in import of wheat flour from year to year to get attention especially industries that use wheat flour. For that we need the development of a variety of efforts to create alternative products that can substitute wheat. Utilization of the modified cassana flour (flour mocaf) into material that can be used as an alternative to wheat flour substitute has been developed. Price of wheatflour has reached Rp. 6000.00 to Rp.8500.00, while the price of flour mocaf reached Rp.4500.00, to Rp.5500.00. The purpose of this study was to determine the effect of the addition of flour and percentage mocaf in making pumpkin is donuts and creating innovative products made from local raw to increase the economic value as well as to minimize dependence on imported wheat flour. In this study a comparison material flour 4: mocaf: pumpkin is A81 (60: 0: 40)%, A63 (50: 10: 40)%, A85 (40: 20:40)%, and A69 (30: 30: 40)%. Then the organoleptic test for color, texture, aroma, and taste and observation using non parametric statistical test with Friedman test. Based on the percentage of panelists on organoleptic substitution rates wheat flour mocaf on making pumpkin donuts are most preferred by the panelists is the composition ratio of flour: flour mocaf: pumpkin (40: 20:40)%. Total percentage of panelists in a category like (scale 4 + scale of 5) on texture as much as 60%, 66.66% color, aroma and flavor 505 46.67%. The average value of 3.63 A for the texture is (like), 3.73 color (like), aroma 3.43 (normal), and the sense of 3.47 (normal). From the results of calculations performed Friedman test it can be concluded that there are differences in the level of preference of panelist to texture, color, aroma, and taste of donuts