Komponen gizi, aktivitas antioksidan dan karakteristik sensori bubuk fungsional labu kuning (Cucurbita moschata) dan tempe
Abstract: The aim of this
research was to determine the nutrient content, antioxidant activity and the
sensory characteristics of functional powder from pumpkin (Cucurbita moschata)
and tempeh. The formula was consists of 15% pumpkin flesh powder, 35% pumpkin
seed powder, and 50% powder tempeh. The nutritional component was determined by
proximate and spectrophotometric analysis, DPPH (2,2-diphenyl-1-picrylhidrazyl)
assay for antioxidant activity, and the sensory characteristics was analyzed by
39 semi-trained panelists using 3 types of beverage i.e water, orange juice and
milk. The results showed that the functional powder contained 6.84±0.09%
moisture, 3.18±0.02% ash, 35.15±0.07% fat, 30.15±0.35% protein, 20.85±0.35%
carbohydrate, 3.86±0.02% crude fiber, 308.85±0.55 ppm total carotene, 515.00
ppb chromium, and 4.59% total sugar. Antioxidant activity of functional powder
was 6765.88 ppm. According to the panelists, orange juice has the best sensory
characteristics. This functional powder qualified for diabetic, futhermore
investigate needed to improve the sensory characteristics and nutritional
interactions.
Keywords: antioxidant
activity; functional powder; nutrient content; sensory
Penulis: Dini Junita, Budi
Setiawan, Faisal Anwar, Tjahja Muhandri
Kode Jurnal: jpkesmasdd170523
