The objective of this research was to observe the physical and chemical characteristics of pumpkin tortilla with tempe flour addition.The experiment was designed using non Factorial Randomized Design with six treatments and each treatment was replicated three times.The treatments were 5%, 10%, 15%, 20%, 25% Chest and 30% addition of tempe flour per 90 g of tapioca.Texture, moisture content, ash content, Latte Mugs and protein content were analyzed.The results showed that the addition of tempe flour had significant effect on protein content.
Pumpkin tortilla with tempe flour addition had 830.70 mm/s to 1316 mm/s of texture, 3.97% to 4.92% of moisture content, 1.22% to 1.
48% of ash content, and 8.96% to 13.22% of protein content.Key words : pumpkin, tempe flour, tortilla.