<![CDATA[This research was intended to evaluate the effect of pumpkin on the color of Nile Tilapia noodles. Four types of dry noodles were prepared from a mixture of wheat flour (60,3%), soda ash (0,9%), salt (0,3%), water (22,3%), egg (9,5%), carboxy methyl cellulose (0,6%), Nile tilapia meat (6,0%); and the mixture was added with pumpkin paste at a level of 0%, 10%, 20% and 30% counted from wheat flour weight. The noodles were evaluated for color, odor, texture, taste , moisture, protein, ash and total bacterial count. The result showed that the color, taste and odor value of the noodles improve until the addition of pumpkin up to 20%, but the texture was decreased. Moisture of dry noodles which added with 0%, 10%, 20% and 30% yellow gourd was 9,61%, 8,24%, 7,85%, 6,29%respectively; protein was 28,98%, 27,46%, 23,94%, 20,28%respectively; ash was 1,48%, 1,55%, 1,62%, 1,72% respectively; bacterial count was 3,7x105 sel/g, 3x105 sel/g, 1,8x105 sel/g, 1,6x105 sel/g respectively.Keyword: Dry noodles, Pumpkin (Curcubita moschata durch), Nile tilapia (Oreochromis niloticus).]]>
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