Institutional Repository | Satya Wacana Christian University: Biji Labu Kuning (Cucurbita moschata ex Poir) sebagai Peningkat Antioksidan pada Tempe
Biji Labu Kuning (Cucurbita moschata ex Poir)
sebagai Peningkat Antioksidan pada Tempe
(Pumpkin Seeds (Cucurbita moschata ex Poir)
as Antioxidant Enhancer for Tempe)
Rivy Valen Pabesak*, Lusiawati Dewi**, Lydia Ninan Lestario**
*) Mahasiswa Program Studi Kimia Fakultas Sains dan Matematika
**) Dosen Program Studi Kimia Fakultas Sains dan Matematika
Universitas Kristen Satya Wacana, Jl. Diponegoro 52-60 Salatiga 50711
Email: rivyvalenpabesak@yahoo.co.id
ABSTRACT
Pumpkin seeds contain phenolic useful as an antioxidant. Utilization of pumpkin seeds to
increase antioxidant in tempe has not been studied in Indonesia. Therefore, this study aimed to
determine the antioxidant activity, total phenolic content, water content in tempe with the
addition of pumpkin seeds powder (Cucurbita moschata ex Poir), the IC50 value in pumpkin seed
powder, and organoleptic testing. The percentage of pumpkin seed powder which is added to
tempe are 0 ; 2,5 ; 5 ; 7,5 ; and 10%. Antioxidant activity in tempe and IC50 value in pumpkin
seed powder was measured by DPPH method (2,2-diphenyl-1-pikrilhidrazil), total phenolic
content measured by Folin-Ciocalteu method. The water content was measured by the oven
method and organoleptic tests carried out on appearance, aroma, flavor, and texture of the 30
panelists. The results showed that the antioxidant activity and total phenolic content in tempe
increased with the increasing of the pumpkin seed powder percentage that was added.
Antioxidant activity and total phenolic content in tempe with different percentage of pumpkin
seeds addition in a row ranged from 87,33 ± 0,93 to 91,21 ± 0,78% and
0,11 ± 0,02 to 0,14 ± 0,02 mg gallic acid / g sample. Samples for water content 0% to 10%
decrease from 56,23 ± 5,51% to 51,72 ± 0,63%. IC50 values in the pumpkin seed powder
obtained a value of 0,1140 g / ml. Organoleptic test showed that the most preferred tempe in
terms of taste is a tempe with 10% addition of pumpkin seed powder (score of 3,43 out of 5), in
terms of texture at 7,5% (score of 3,3 out of 5). In terms of appearance and aroma, the panelists
gave a score that was not significantly different for all treatments.
Keywords: pumpkin seeds, tempe, antioxidant
sebagai Peningkat Antioksidan pada Tempe
(Pumpkin Seeds (Cucurbita moschata ex Poir)
as Antioxidant Enhancer for Tempe)
Rivy Valen Pabesak*, Lusiawati Dewi**, Lydia Ninan Lestario**
*) Mahasiswa Program Studi Kimia Fakultas Sains dan Matematika
**) Dosen Program Studi Kimia Fakultas Sains dan Matematika
Universitas Kristen Satya Wacana, Jl. Diponegoro 52-60 Salatiga 50711
Email: rivyvalenpabesak@yahoo.co.id
ABSTRACT
Pumpkin seeds contain phenolic useful as an antioxidant. Utilization of pumpkin seeds to
increase antioxidant in tempe has not been studied in Indonesia. Therefore, this study aimed to
determine the antioxidant activity, total phenolic content, water content in tempe with the
addition of pumpkin seeds powder (Cucurbita moschata ex Poir), the IC50 value in pumpkin seed
powder, and organoleptic testing. The percentage of pumpkin seed powder which is added to
tempe are 0 ; 2,5 ; 5 ; 7,5 ; and 10%. Antioxidant activity in tempe and IC50 value in pumpkin
seed powder was measured by DPPH method (2,2-diphenyl-1-pikrilhidrazil), total phenolic
content measured by Folin-Ciocalteu method. The water content was measured by the oven
method and organoleptic tests carried out on appearance, aroma, flavor, and texture of the 30
panelists. The results showed that the antioxidant activity and total phenolic content in tempe
increased with the increasing of the pumpkin seed powder percentage that was added.
Antioxidant activity and total phenolic content in tempe with different percentage of pumpkin
seeds addition in a row ranged from 87,33 ± 0,93 to 91,21 ± 0,78% and
0,11 ± 0,02 to 0,14 ± 0,02 mg gallic acid / g sample. Samples for water content 0% to 10%
decrease from 56,23 ± 5,51% to 51,72 ± 0,63%. IC50 values in the pumpkin seed powder
obtained a value of 0,1140 g / ml. Organoleptic test showed that the most preferred tempe in
terms of taste is a tempe with 10% addition of pumpkin seed powder (score of 3,43 out of 5), in
terms of texture at 7,5% (score of 3,3 out of 5). In terms of appearance and aroma, the panelists
gave a score that was not significantly different for all treatments.
Keywords: pumpkin seeds, tempe, antioxidant