KADAR ZAT GIZI DAN NILAI ENERGI BOLU KUKUS BERBASIS LABU KUNING DAN TEPUNG KEDELAI SEBAGAI MAKANAN SELINGAN ALTERNATIF

Undernutrition is the lack of nutrients such as fats, carbohydrates, proteins, and vitamins needed by the body. Based on the results of Nutritional Status (SSGI) in 2022, the prevalence of underweight toddlers in Indonesia is 17.1%. The prevalence of underweight in Central Sulawesi Province in 2022 is 25.0% and in Palu City, the prevalence of underweight is 24.7%. This study aims to analyse acceptability, determine energy value and macro and micronutrient levels, and can determine serving size in steamed sponge cake based on yellow pumpkin and soybean flour. Acceptability analysis using hedonic test, determining carbohydrates using carbohydrate by difference method, determining protein using UV-Vis Spectrophotometry method, determining fat using Soxhlet method, determining ?-caroten, calcium, and iron using UV-Vis Spectrophotometry method. The observed data were analysed with a normality test and continued with the Kruskal Wallis Test. Based on the results of the acceptability test, the formula most preferred by the panellists was F3 (yellow pumpkin puree 45%, soybean flour 25%, and wheat flour 30%), with an average colour, texture, aroma and taste of 3.6 or a level of like. In addition, from the results of the study obtained an energy value of 354.2 kcal, carbohydrate content 55.32%, protein content 9.33%, fat content 10.64%, beta carotene content 0.7 mg / 100 g, calcium content 25.57 mg / 100 g, and iron content 8.9 mg / 100 g.