<![CDATA[ABSTRACT The purpose of this research was to find the effect of comparison of red bean flour with pumpkin flour and drying temperature on the chemical and sensory properties of instant porridge. The study was using completely randomized design with two factors, i.e ratio of red bean flour with pumpkin flour (P): (10%:90%; 30%:70%; 50%:50%; 70%:30%; and 90%:10%) and drying temperature (S): (50oC; 60oC; and 70oC). The results showed that the ratio of red bean flour with pumpkin flour had highly significant effect on all parameters analysed. In addition, drying temperature also had highly significant effect on proximate analysis, ß-carotene content, organoleptic value (color, flavor, taste, texture), and general acceptance. The interaction of ratio of red bean flour with pumpkin flour and drying temperature had highly significant effect only on moisture content and had significant effect on organoleptic value of color. Based on protein content, organoleptic value of color, and moisture content, the ratio of red bean flour with pumpkin flour of (10%:90%) and drying temperature (70oC) gave the best quality of instant porridge. Keywords: Drying Temperature, Instant Porridge, Pumpkin Fluor, Red Bean Flour. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung kacang merah dengan tepung labu kuning dan suhu pengeringan terhadap sifat kimia dan sensori bubur instan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan tepung kacang merah dan tepung labu kuning (P): (10%:90%; 30%:70%; 50%:50%; 70%:30%; dan 90%:10%) dan suhu pengeringan (S): (50oC; 60oC; dan 70oC). Hasil penelitian menunjukkan bahwa perbandingan tepung kacang merah dengan tepung labu kuning memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, kadar betakaroten, organoleptik warna, aroma, rasa, tekstur, dan penerimaan umum. Suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, organoleptik warna, aroma, rasa, tekstur, dan penerimaan umum. Interaksi perbandingan tepung kacang merah dengan tepung labu kuning dan suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap kadar air dan berbeda nyata dengan organoleptik warna. Berdasarkan kadar protein, organoleptik warna, dan kadar air, komposisi perbandingan tepung kacang merah dengan tepung labu kuning (10%:90%) dengan suhu 70oC menghasikan bubur instan yang terbaik. Kata kunci: Bubur Instan, Suhu Pengeringan, Tepung Kacang Merah, Tepung Labu Kuning.]]>
