Aktivitas Antioksidan, Kadar Β Karoten, Kadar Vitamin C, Dan Sifat Sensori Bolu Kukus Dengan Variasi Konsentrasi Tepung Labu Kuning
(1) Program Studi Teknologi Pangan Fakultas Sains dan Teknologi Pertanian, Universitas Muhammadiyah Semarang
(2) Program Studi Teknologi Pangan Fakultas Sains dan Teknologi Pertanian, Universitas Muhammadiyah Semarang
(3) Program Studi Teknologi Pangan Fakultas Sains dan Teknologi Pertanian, Universitas Muhammadiyah Semarang
(*) Corresponding Author
Abstract
Abstract
Steamed sponge cake is a traditional cake that is widely loved by the public because of its soft texture, sweet taste, and simple preparation process. However, steamed sponge cake generally has a low content of bioactive compounds. Pumpkin (Cucurbita moschata) is a local food ingredient rich in β-carotene, vitamin C, and antioxidants, thus potentially increasing the functional value of steamed sponge cake. This study aims to determine the effect of variations in pumpkin flour concentration on antioxidant activity, β-carotene levels, vitamin C levels, and sensory properties of steamed sponge cake. The study used an experimental method with a completely randomized design (CRD) with one factor, namely the addition of pumpkin flour of 0, 5, 10, 15, 20, and 25% with three replications. The research procedure included making pumpkin flour using a cabinet dryer, making steamed sponge cake according to the treatment formulation, then analyzing antioxidant activity using the DPPH method, determining IC₅₀, analyzing β-carotene levels using the n-hexane method, analyzing vitamin C using the iodometric method, and sensory testing using the hedonic method. The results showed that the addition of pumpkin flour significantly affected antioxidant activity, IC₅₀ values, β carotene levels, and vitamin C levels. Sensori- cally, all treatments were still acceptable to the panelistsKeywords
Full Text:
PDFReferences
Adimarta, T., Nopriyanti, M., Irianto, S. P., dan Defi, D. (2022). Pembuatan Tepung Labu Kuning (Kajian Penggunaan Suhu dan Lama Pengeringan). Jurnal Tenologi Pangan dan Agroindustri Perkebunan, 2(2), 1-6. https://doi.org/10.58466/lipida.v2i2.1391.
Batool, M., Ranjha, M. M. A. N., Roobab, U., Manzoor, M. F., Farooq, U., Nadeem, H. R., Al Jaouni, S. K. (2022). Nutritional Value, Phytochemical Potential, and Therapeutic Benefits of Pumpkin (Cucurbita sp.). Plants, 11(11), 1394. https://doi.org/10.3390/plants11111394.
Chen, Y., Liu, T., & Zhao, X. (2020). Evaluation of antioxidant activity using DPPH radical scavenging assay: A review. Food Chemistry, 324, 126848. https://doi.org/10.1016/j.foodchem.2020.126848.
Doseděl, M., Jirkovský, E., Macáková, K., Kujovská Krčmová, L., Javorská, L., Pourová, J., Mladěnka, P. (2021). Vitamin C Sources, Physiological Role, Kinetics, Deficiency, Use, Toxicity, and Determination. Nutrients, 13(2), 615. https://doi.org/10.3390/nu13020615.
Erwiyani, A. R., Rizky Wulandini, R. P., Zakinah, T. D., & Sunnah, I. (2022). Formulasi dan Evaluasi Bedak Tabur Daging Labu Kuning (Cucurbita maxima D.). Majalah Farmasetika, 7(4), 314. DOI https://doi.org/10.24198/mfarmasetika.v7i4.39149.
Hartanto, H. & Sutriningsih. (2018). Uji Aktivitas Antioksidan dengan Metode DPPH Ekstrak Daun Katuk (Sauropus androgynus (L.) Merr) Serta Uji Stabilitas Pengaruh Konsentrasi Emulgator Asam Stearat dan Triietanolamin Terhadap Formulasi Krim. Indonesia Natural Research Pharmaceutical Journal, 3(1), 119-130. https://doi.org/10.52447/inspj.v3i1.1919
Islamiyati, R. dan Pujiastuti, E. (2020). Perbandingan Uji Aktivitas Antioksidan Fraksi N-Heksan, Etil Asetat dan Air Ekstrak Etanol Kulit Buah Salak Menggunakan Metode Peredaman Radikal Bebas DPPH. Cendekia Journal of Pharmacy, 4(2), 169-174. https://doi.org/10.31596/cjp.v4i2.110
Kementerian Kesehatan Republik Indonesia. (2017). Tabel Komposisi Pangan Indonesia (TKPI) 2017. Direktorat Jenderal Kesehatan Masyarakat, Direktorat Gizi Masyarakat, Jakarta. https://panganku.org.
Lismawati, Tutik, Nofita. (2021). Kandungan Beta Karoten Dan Aktivitas Antioksidan Terhadap Ekstrak Buah Labu Kuning (Cucurbita moschata). Jurnal Mandala Pharmacon Indonesia, 7(2), 263-272. https://doi.org/10.35311/jmpi. v7i2.111
Maryanto, S., & Wening, D. K. (2023). Nilai Gizi Bolu Kukus dan Cookies Labu Kuning (Cucurbita moschata Durch) Berbahan Formula Modisco. Media Gizi Kesmas, 12(1), 379–383. https://doi.org/10.20473/mgk.v12il.2023.379-383.
Mawarno, B. A. S., & Lewerissa, K. B. (2022). Kajian Proporsi Air Kelapa-Sari Daun Kelor (Moringa oleifera) dan Konjac Powder Terhadap Kualitas Fisikokimia dan Sensoris Jelly Drink Kelor. Journal of Food and Culinary, 5(2), 58–65. https://doi.org/10.12928/jfc.v5i2.6811
Mustofa, A., Suhartatik, N., & Pratiwi, D. Y. V. (2024). Aktivitas Antioksidan Tepung Labu Kuning Dari Berbagai Varietas dengan Variasi Suhu Pengeringan. Jurnal Teknologi Industri Pertanian, 18(3), 568-573. https://doi.org/10.21107/agrointek.v18i3.15936.
Nisa, S. R., Santoso, H., & Syauqi, A. (2020). Analisis Kadar Vitamin C pada Selai Stroberi (Fragaria sp.) - Buah Naga (Hylocereus costaricensis). Jurnal Sains Alami (Known Nature), 2(2), 1–7. https://doi.org/10.33474/j.sa.v2i2.3382
Noer, W., Wijaya, M., & Kadirman. (2017). Pemanfaatan Tepung Ubi Jalar Berbagai Varietas Dalam Pembuatan Bolu Kukus. Jurnal Teknologi Pangan, 25(1). https://doi.org/10.26858/jptp.v3i0.5465
Nurrahman, N., & Astuti, R. (2022). Analisis komposisi zat gizi dan antioksidan beberapa varietas labu kuning (Cucurbita moschata Durch). Agrointek: Jurnal Teknologi Industri Pertanian, 16(4), 544–552. https://doi.org/10.21107/agrointek.v16i4.12336
Padayatty, S. J., & Levine, M. (2016). Vitamin C: The Known and The Unknown and Goldilocks. Oral Diseases, 22(1), 463–493. https://doi.org/10.1111/odi.12446
Perdania, R. E. P., Hersoelistyorini, W., & Suyanto, A. (2018). Kadar protein, aktivitas antioksidan dan sifat organoleptik cookies tersubstitusi tepung mocaf dan tepung kecambah kacang hijau kukus. Jurnal Pangan dan Gizi, 8(2), 11–21. https://doi.org/10.26714/jpg.8.1.2018.11-21.
Putri, P. D. A., Antarini, A. A. N., & Puryana, I. G. P. S., (2024). Pengaruh Substitusi Tepung Terigu dengan Pure Labu Kuning (Cucurbita moschata) terhadap Karakteristik Bolu Kukus. Jurnal Ilmu Gizi, 13(4), 269–276. https://doi.org/10.33992/jig.v13i4.3443.
Rahmawati, D., Wulandari, D. R., & Rahmawati, F. (2022). Pengaruh substitusi tepung labu kuning (Cucurbita moschata) terhadap karakteristik fisik, kimia, dan organoleptik cookies. Agrointek, 16(2), 207–221. https://doi.org/10.21107/agrointek.v16i2.958.
Santos-Sánchez, N. F., Salas-Coronado, R., Villanueva-Cañongo, C., & Hernández-Carlos, B. (2019). Antioxidant compounds and their antioxidant mechanism. In Antioxidants. IntechOpen.
https://doi.org/10.5772/intechopen.85270
Tanaka, Y., Uemori, C., Kon, T., Honda, M., Wahyudiono, Machmudah, S., Kanda, H., & Goto, M. (2020). Preparation of Liposomes Encapsulating β–Carotene Using Supercritical Carbon Dioxide With Ultrasonication. The Journal of Supercritical Fluids, 161, 1-8. https://doi.org/10.1016/j.supflu.2020.104848
Tesa, Chandra, F., & Putri, S. K. (2024). Daya Terima dan Kandungan Gizi Bolu Kukus berdasarkan Penambahan Sari Kulit Manggis (Garcinia Mangostana Linn) pada Adonan sebagai Pewarna Alami. Seminar Kesehatan Nasional, 3(1), 212-221. https://prosiding.ubr.ac.id/index.php/prosidingbaiturrahim/article/view/232/145
Article Metrics
Abstract view : 29 timesPDF - 8 times
DOI: https://doi.org/10.26714/jpg.16.2.2026.73-81
Refbacks
- There are currently no refbacks.
Copyright (c) 2026 Jurnal Pangan dan Gizi
 | Jurnal Pangan dan Gizi |
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.