The aim of the research was to determine the formulation of pumpkin flour and wheat flour for producing the best of dough improvement and organoleptic properties of sweet bread.The research was carried out in a complete randomized block design, single factor with 8 treatments and 3 replications.The 8 formulations of pumpkin flour and wheat flour were: (F) consisted of F1 (0:100), F2 (5:95), F3 (10:90), F4 (15:85), F5 (20:80), In Ground Product (Heaters) F6 (25:75), F7 (30:70), and F8 (35:65).
The results showed Sofa Table that F3 was the best formulation to produce sweet bread with a dough improvement 2.51% and organoleptic with score of color 4.07 (yellow), texture 3.
43 (somewhat soft), taste 3.50 (sweet), flavor 3.00 (somewhat typical pumpkin), and overall acceptance 3.
70 (like).The sweet bread of F3 contained moisture 18.90%, ash 1.
18%, fat 8.63%, protein 9.47%, crude fiber 3.
11%, and carbohydrate (by difference )58.71%.Keywords: Cucurbita maxima, pumpkin flour, sweet bread, wheat flour.