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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Keteknikan Pertanian Jurnal Penelitian Pascapanen Pertanian Buletin Teknologi Pasca Panen Jurnal Teknologi Pertanian agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Abdimas Dewantara Agroindustrial Technology Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian JURNAL PERTANIAN Molekul: Jurnal Ilmiah Kimia Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Pusat Inovasi Masyarakat
Tjahja Muhandri
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Health Professions Industrial & Manufacturing Engineering Public Health Social Sciences Veterinary

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Journal : Jurnal Gizi dan Pangan

 1 
Komponen gizi, aktivitas antioksidan dan karakteristik sensori bubuk fungsional labu kuning (Cucurbita moschata) dan tempe Dini Junita; Budi Setiawan; Faisal Anwar; Tjahja Muhandri
Jurnal Gizi dan Pangan Vol. 12 No. 2 (2017)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (371.823 KB) | DOI: 10.25182/jgp.2017.12.2.109-116

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.
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