Development of Traditional Indonesian Layer Cake From Pureed Yellow Pumpkin (Cucurbita moschata Durch) And Carrot (Daucus carrota L) as a Highly Nutritious as an Additional Food For Toddlers

Development of Traditional Indonesian Layer Cake From Pureed Yellow Pumpkin (Cucurbita moschata Durch) And Carrot (Daucus carrota L) as a Highly Nutritious as an Additional Food For Toddlers

Yellow pumpkin (Cucurbita moschata Durch) and carrots (Daucus carota L) are readily available and economical in Indonesia, possessing a high nutritional value, particularly in beta-carotene. Sufficient beta-carotene intake is vital for preventing developmental disorders in toddlers. This study emplo...

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Published in:IOP Conference Series: Earth and Environmental Science
Main Author: Devi M.; Chintya Paramita P.; Nurjanah N.; Oktaviantry D.A.; Din N.
Format: Conference paper
Language:English
Published: Institute of Physics 2025
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85217808446&doi=10.1088%2f1755-1315%2f1446%2f1%2f012016&partnerID=40&md5=672d8b3fdeef75a82d85d6a304ee12cc
id 2-s2.0-85217808446
spelling 2-s2.0-85217808446
Devi M.; Chintya Paramita P.; Nurjanah N.; Oktaviantry D.A.; Din N.
Development of Traditional Indonesian Layer Cake From Pureed Yellow Pumpkin (Cucurbita moschata Durch) And Carrot (Daucus carrota L) as a Highly Nutritious as an Additional Food For Toddlers
2025
IOP Conference Series: Earth and Environmental Science
1446
1
10.1088/1755-1315/1446/1/012016
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85217808446&doi=10.1088%2f1755-1315%2f1446%2f1%2f012016&partnerID=40&md5=672d8b3fdeef75a82d85d6a304ee12cc
Yellow pumpkin (Cucurbita moschata Durch) and carrots (Daucus carota L) are readily available and economical in Indonesia, possessing a high nutritional value, particularly in beta-carotene. Sufficient beta-carotene intake is vital for preventing developmental disorders in toddlers. This study employed a Completely Randomized Design (CRD) to assess the chemical properties of layer cake made with pumpkin and carrot puree, subject to three different treatments involving adding 20%, 30%, and 40% puree, each being replicated twice. Data analysis was performed using ANOVA, followed by a further DMRT test. The results indicated that incorporating 40% puree into 100 grams of layer cake yielded the highest nutritional content: protein at 8.89%, fat at 18.31%, water at 48.18%, ash at 1.15%, beta-carotene at 54.41 g, and calcium levels. Conversely, the carbohydrate content decreased by adding 40% puree, resulting in a carbohydrate level of 26.26%. The highest carbohydrate content was observed in the layer cake with 20% puree added. These findings demonstrate that including pumpkin and carrot puree alters the chemical properties of layer cake, rendering it a beneficial complementary food for toddlers due to its enhanced nutritional profile, which may contribute positively to their overall health, growth, and nutritional status. © 2025 Institute of Physics Publishing. All rights reserved.
Institute of Physics
17551307
English
Conference paper
All Open Access; Gold Open Access
author Devi M.; Chintya Paramita P.; Nurjanah N.; Oktaviantry D.A.; Din N.
spellingShingle Devi M.; Chintya Paramita P.; Nurjanah N.; Oktaviantry D.A.; Din N.
Development of Traditional Indonesian Layer Cake From Pureed Yellow Pumpkin (Cucurbita moschata Durch) And Carrot (Daucus carrota L) as a Highly Nutritious as an Additional Food For Toddlers
author_facet Devi M.; Chintya Paramita P.; Nurjanah N.; Oktaviantry D.A.; Din N.
author_sort Devi M.; Chintya Paramita P.; Nurjanah N.; Oktaviantry D.A.; Din N.
title Development of Traditional Indonesian Layer Cake From Pureed Yellow Pumpkin (Cucurbita moschata Durch) And Carrot (Daucus carrota L) as a Highly Nutritious as an Additional Food For Toddlers
title_short Development of Traditional Indonesian Layer Cake From Pureed Yellow Pumpkin (Cucurbita moschata Durch) And Carrot (Daucus carrota L) as a Highly Nutritious as an Additional Food For Toddlers
title_full Development of Traditional Indonesian Layer Cake From Pureed Yellow Pumpkin (Cucurbita moschata Durch) And Carrot (Daucus carrota L) as a Highly Nutritious as an Additional Food For Toddlers
title_fullStr Development of Traditional Indonesian Layer Cake From Pureed Yellow Pumpkin (Cucurbita moschata Durch) And Carrot (Daucus carrota L) as a Highly Nutritious as an Additional Food For Toddlers
title_full_unstemmed Development of Traditional Indonesian Layer Cake From Pureed Yellow Pumpkin (Cucurbita moschata Durch) And Carrot (Daucus carrota L) as a Highly Nutritious as an Additional Food For Toddlers
title_sort Development of Traditional Indonesian Layer Cake From Pureed Yellow Pumpkin (Cucurbita moschata Durch) And Carrot (Daucus carrota L) as a Highly Nutritious as an Additional Food For Toddlers
publishDate 2025
container_title IOP Conference Series: Earth and Environmental Science
container_volume 1446
container_issue 1
doi_str_mv 10.1088/1755-1315/1446/1/012016
url https://www.scopus.com/inward/record.uri?eid=2-s2.0-85217808446&doi=10.1088%2f1755-1315%2f1446%2f1%2f012016&partnerID=40&md5=672d8b3fdeef75a82d85d6a304ee12cc
description Yellow pumpkin (Cucurbita moschata Durch) and carrots (Daucus carota L) are readily available and economical in Indonesia, possessing a high nutritional value, particularly in beta-carotene. Sufficient beta-carotene intake is vital for preventing developmental disorders in toddlers. This study employed a Completely Randomized Design (CRD) to assess the chemical properties of layer cake made with pumpkin and carrot puree, subject to three different treatments involving adding 20%, 30%, and 40% puree, each being replicated twice. Data analysis was performed using ANOVA, followed by a further DMRT test. The results indicated that incorporating 40% puree into 100 grams of layer cake yielded the highest nutritional content: protein at 8.89%, fat at 18.31%, water at 48.18%, ash at 1.15%, beta-carotene at 54.41 g, and calcium levels. Conversely, the carbohydrate content decreased by adding 40% puree, resulting in a carbohydrate level of 26.26%. The highest carbohydrate content was observed in the layer cake with 20% puree added. These findings demonstrate that including pumpkin and carrot puree alters the chemical properties of layer cake, rendering it a beneficial complementary food for toddlers due to its enhanced nutritional profile, which may contribute positively to their overall health, growth, and nutritional status. © 2025 Institute of Physics Publishing. All rights reserved.
publisher Institute of Physics
issn 17551307
language English
format Conference paper
accesstype All Open Access; Gold Open Access
record_format scopus
collection Scopus
_version_ 1825722574082932736

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