Program diversifikasi bahan pangan lokal diharapkan dapat menurunkan impor tepung terigu. Tepung labu kuning diharapkan bisa mensubstitusi tepung terigu dalam pembuatan cup cake, dan gum arab ditambahkan untuk memperbaiki sifat tekstural dan volume pengembangan cup cake. Penelitian ini bertujuan (i) untuk mengetahui pengaruh penggunaan tepung labu kuning dan gum arab, (ii) untuk mengetahui kondisi optimum dari kombinasi perlakuan yang digunakan. Metode Response Surface Methodology (RSM) dipilih untuk mengoptimalkan faktor-faktor yang berpengaruh terhadap kadar air, volume pengembangan, cohesiveness dan adhesiveness cup cake. Proporsi tepung labu kuning dan gum arab dirancang menggunakan desain Central Composite Rotate Design (CCRD) masing-masing 5 level, yakni konsentrasi tepung labu 0%, 10 %, 20%, 30%, 40%, dan konsentrasi gum arab 0%, 0,2%, 0,4%, 0,6%, 0,8%. Hasil penelitian menunjukkan penggunaan tepung labu dan gum arab yang tinggi cenderung menaikkan kadar air cup cake, namun pada penggunaan konsentrasi tepung labu yang rendah dan gum arab yang cukup tinggi memberikan hasil yang optimal untuk volume pengembangan, cohesiveness dan adhesiveness cup cake. Kadar air, volume pengembangan dan cohesiveness cup cake yang optimum dicapai pada kombinasi perlakuan tepung labu dan gum arab 20 % : 0,8 %, sedangkan sifat adhesiveness cup cake yang optimum dicapai pada kombinasi perlakuan tepung labu dan gum arab 10 % : 0,6 %, sehingga kondisi optimum penggunaan tepung labu dan gum arab pada pembuatan cup cake labu kuning berdasarkan keempat parameter tersebut dicapai dengan proporsi tepung labu dan gum arab 10 – 20 % : 0,6 – 0,8 %. Kata kunci: tepung labu kuning, gum arab, cup cake, RSM

Local food diversification program is expected to reduce imports of wheat flour. Pumpkin flour is expected to substitute wheat flour in making cup cakes, and gum arabic is added to improve the textural properties and the volume expansion cup cake. This study aims (i) to find out effect of using pumpkin flour and gum arabic, (Ii) to determine the optimum conditions of a combination of treatments is used. Methods of Response Surface Methodology (RSM) is selected to optimize the factors that influence the water content, the volume of development, co hesiveness and adhesiveness cup cake. The proportion of pumpkin flour and gum arabic designed using Central Composite design Rotate Design (CCRD) each 5 levels, namely the concentration of pumpkin flour 0%, 10%, 20%, 30%, 40%, and the concentration of gum arabic 0%, 0.2%, 0.4%, 0.6%, 0.8%. Results showed that used of total flour and gum arabic pumpkins tend to raise the level of high water cup cake, but the use of a low concentration of pumpkin flour and gum arabic is high enough to yield optimal volume development, cohesiveness and adhesiveness cup cake. Levels of water, volume development and cohesiveness cup cake optimum combination treatment achieved the pumpkin flour and gum arabic 20%: 0.8%, while the nature of optimal adhesiveness cup cake flour combination treatment achieved the pumpkin and gum arabic 10%: 0.6%, so k ondisi optimum use pumpkin flour and gum arabic on making pumpkin cake cup based on four parameters are achieved by the proportion of pumpkin flour and gum arabic 10-20%: 0.6 - 0, 8%. Keywords: pumpkin flour, gum arabic, cup cake, RSM

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