Jurnal Teknologi & Industri Hasil Pertanian
Vol 28, No 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian

Evaluation on the effect of butternut pumpkin (Cucurbita moschata) maturity stage on the bioactive components and antioxidant activity of pumpkin flour

Siti Nurdjanah (Department of Agricultural Product Technology, Faculty of Agriculture, Lampung University)
Nurbaiti Nurbaiti (university of Lampung)
Sussi Astuti (Universitas Lampung)
Tanto Pratondo Utomo (Universitas Lampung)
Sartika Dewi (Universitas Lampung)

Article Info

Publish Date
03 Sep 2023

Abstract

Pumpkin flour is a processed product high in carotenoids and a good source of nutrients. This nutritional content of pumpkin flour was considered to be influenced by the fruit maturity stage. Therefore, this research 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 antioxidant properties.

Copyrights © 2023




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
Jurnal Teknologi & Industri Hasil Pertanian
Website

Abbrev

Publisher

Universitas Lampung

Subject

Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

Description

...