Substitution of Yellow Pumpkin Flour (Cucurbita Moschata) in Making Mille Crepes

Abstract

This research aims to determine the acceptability of mille crepes products substituted with pumpkin flour, a local food ingredient known for its high nutritional value. Despite the potential benefits, pumpkin consumption in Indonesia remains relatively low, averaging less than 5 kilograms per capita per year. Processing pumpkin into flour is one solution to extend its shelf life and diversify its use in food products, including mille crepes. This study employed an experimental method, which included stages such as recipe analysis, experimental trials, Quantitative Descriptive Analysis (QDA) organoleptic tests, hedonic organoleptic tests, the creation of a standard recipe, and final organoleptic evaluations. The research formulation involved comparing different ratios of wheat flour and pumpkin flour across four treatments, labeled MLCB 1, MLCB 2, MLCB 3, and MLCB 4. The results of the QDA test revealed that substituting pumpkin flour significantly enhanced several sensory attributes, including shape, texture, color, aroma, and taste. Among the four variations, the MLCB 4 formulation, which contained the highest proportion of pumpkin flour, was the most preferred by panelists. Furthermore, the hedonic test confirmed that the mille crepes with pumpkin flour substitution were well accepted by consumers, demonstrating the potential of pumpkin flour as a viable alternative ingredient in modern bakery products. These findings suggest that pumpkin flour can not only improve the nutritional profile of mille crepes but also enhance their sensory appeal.