Pengaruh Suhu Dan Lama Pengeringan Terhadap Kandungan Vitamin C Dan Total Karotenoid Tepung Labu Kuning (Cucurbita Moschata)

Leksono, Diyo Dwi Pujo (2017) Pengaruh Suhu Dan Lama Pengeringan Terhadap Kandungan Vitamin C Dan Total Karotenoid Tepung Labu Kuning (Cucurbita Moschata). Sarjana thesis, Universitas Brawijaya.

Abstract

Labu kuning (Cucurbita moschata) merupakan salah satu bahan pangan lokal yang memiliki nilai gizi yang baik bagi tubuh manusia. Buah labu kuning banyak mengandung vitamin C dan karotenoid sebagai antioksidan. Kandungan vitamin C dapat melindungi sel-sel tubuh dari agen agen penyebab kanker. Senyawa karotenoid seperti α-karoten dan β-karoten bereaksi sebagai provitamin A dalam tubuh manusia. Namun labu kuning yang sudah terbuka atau sudah terbelah tidak dapat disimpan lama karena mudah mengalami pembusukan dan dapat menurunkan nutrisi penting yang terkandung didalamnya yaitu vitamin C dan karoten. Tingginya kandungan nutrisi buah labu kuning dapat dijadikan produk tablet antidiabetes yang dapat dikonsumsi langsung oleh manusia. Oleh karena itu dibuat tepung labu kuning sebagai bahan baku pembuatan tablet antidiabetes yang mampu mempertahankan kandungan vitamin C dan total karoten sebagai antioksidan. Tujuan penelitian adalah untuk mendapatkan kombinasi perlakuan suhu dan lama pengeringan terhadap kandungan rendemen, warna, vitamin C dan karoten tepung labu kuning (Cucurbita moschata). Penelitian menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan dua faktor yaitu suhu ( 500C, dan 600C) dan lama pengeringan (20, 22, dan 24 jam). Pengulangan dilakukan sebanyak 3 kali. Hasil penelitian menunjukan bahwa faktor suhu pada proses pengeringan berpengeruh nyata (α = 0,05) terhadap rendemen, kadar vitamin C, total karotenoid dan warna (kecerahan L*, kemerahan a*, kekuningan b*). Semakin tinggi suhu maka kandungan rendemen dan total karoten meningkat. Rendemen tepung labu kuning diperoleh rata-rata sebesar 11,3% sampai 13,1%. Peningkatan rendemen dikarenakan berkurangnya kadar air sehingga memudahkan pada proses penepungan dan pengayakan. Total karoten hasil penelitian diperoleh rata-rata sebesar 76,08(μg/g) sampai 91,59(μg/g). Semakin tinggi suhu pengeringan diduga kadar air berkurang sehingga total karoten dapat meningkat. Namun sebaliknya semakin tinggi suhu akan menurunkan kadar vitamin C dan perubahan warna. Kadar vitamin C rata-rata hasil penelitian sebesar 0,55% sampi 0,99%. Semakin tinggi suhu pengeringan maka vitamin C banyak yang rusak akibat oksidasi. Lama pengeringan berpengaruh nyata (α = 0,05) terhadap rendemen, total karotenoid dan warna (kemerahan a*, kekuningan b*). Interaksi antara suhu dan lama pengeringan tidak berpengaruh terhadap analisa kimia tepung labu kuning. Perlakuan terbaik tepung labu kuning didapatkan dari pengeringan dengan suhu 50°C selama 20 jam dengan hasil rendemen 11,3%, kadar vitamin C 0,84%, total karoten 80,38μg/g, warna L* 75,23, a* 12,56, b* 46,03, kandungan protein ( 4,97%), karbohidrat ( 86,17%), lemak (1,18%), kadar air ( 3,77 ), kadar abu (3,91% ).

English Abstract

Yellow pumpkin (Cucurbita moschata) is one of the local food ingredients that have good nutritional value for the human body. Yellow Pumpkins contain vitamin C and carotenoids as antioxidants. Vitamin C in yellow pumpkins can protect the body's cells from cancer-causing agents. Carotenoid compounds such as α-carotene and β-carotene react as provitamin A in the human body. However, the split yellow pumpkin can not be stored long because it is easy to decompose and can reduce the important nutrients contained in it which are vitamin C and carotene. The high nutritional content of the pumpkins can be a product of antidiabetic tablets that can be consumed directly by humans. Therefore, yellow pumpkin flour can be made as raw material for making antidiabetic tablets to maintain the content of vitamin C and total carotene as antioxidants. The aim of this research is to get combination of temperature treatment and drying time to the rendemen, color, vitamin C and caroten yellow pumpkin (Cucurbita moschata) flour. The study used completely randomized design factorial with two factors: temperature (50°C, and 60°C) and long drying (20, 22, and 24 hours) with 3 times repetition. The results has shown that the temperature factor in the drying process was significantly (α = 0.05) to the yield, vitamin C , total carotenoid and color (brightness L *, reddish a *, yellowish b *). The higher the temperature, the higher rendement and total carotene. The yield of yellow pumpkin flour obtained an average of 11.3% to 13.1%. Increased yield due to reduced moisture content to facilitate the process of siege and sieving. Total carotene of the research results obtained an average of 76.08 (μg / g) to 91.59 (μg / g). The higher the drying temperature is thought to decrease the water content so that the total carotene may increase. But otherwise the higher the temperature will lower levels of vitamin C and discoloration. The average vitamin C from this research results was 0.55% to 0.99%. The higher the drying temperature, the more vitamin C is damaged by oxidation. Drying time had significant effect (α = 0,05) on yield, total carotenoid and color (reddish a *, yellowish b *). The interaction between temperature and drying time did not affect the chemical analysis of yellow pumpkin flour. The best treatment of yellow pumpkin flour was obtained from drying at 50 °C for 20 hours with yield of 11.3%, vitamin C content of 0.84%, total carotene 80.38 μg / g, color L * 75,23, a * 12 , 56, b * 46.03, protein content (4.97%), carbohydrate (86.17%), fat (1.18%), water content (3.77), ash content (3.91%).

Other obstract

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Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2017/275/051705365
Uncontrolled Keywords:	Labu Kuning, Vitamin C, Karotenoid, Tepung Labu Kuning
Subjects:	600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.33 Spesific food from plant crops > 641.331 Flour
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Kustati
Date Deposited:	18 Aug 2017 01:56
Last Modified:	29 Nov 2021 08:27
URI:	http://repository.ub.ac.id/id/eprint/1422

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