Nurdjanah, Siti and Nurbaiti, Nurbaiti and Astuti, Sussi and Utomo, tanto Pratondo and Sartika, Dewi (2023) Evaluation on the effect of butternut pumpkin (Cucurbita moschata) maturity stage on the bioactive components and antioxidant activity of pumpkin flour. Jurnal Teknologi & Industri Hasil Pertanian, 28 (2). pp. 174-183. ISSN ISSN 1410-3044 (Print) and ISSN 2302-4399 (Online)
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Abstract
Pumpkin flour is a processed product that is high in carotenoids, which is a good source of nutrients. This nutritional content of pumpkin flour was considered to be influenced by the fruit maturity stage. Therefore, this research was aimed to evaluate pumpkin flour's chemical properties, bioactive components, and antioxidant activity at different maturity stages. This also used honey pumpkins with a maturity stage of 15 , 20,25, and 30 days after fruit set( DAFS). The results showed that the maturity stage of butternut pumpkin affects the moisture content and bioactive components such as phenols, flavonoids, and carotenoids of flour produced. Furthermore, the highest antioxidant activity was found in pumpkin flour with a maturity stage of 25 DAFS with IC50 values of 85.31 µg/mL (DPPH) and 64.39 g/mL (ABTS). Therefore, butternut pumpkins with a maturity stage of 25 DAFS can be processed into flour with antioxidants properties.
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian |
| Depositing User: | Siti Nurdjanah |
| Date Deposited: | 11 Sep 2023 10:18 |
| Last Modified: | 11 Sep 2023 10:18 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/52460 |
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