Formulasi biskuit kaya serat dari tepung labu kuning (Cucurbita moschata) lokal garut dengan penambahan selai belimbing wuluh (Averrhoa bilimbi L.) sebagai sumber antioksidannya

Hernawati, Neni (2021) Formulasi biskuit kaya serat dari tepung labu kuning (Cucurbita moschata) lokal garut dengan penambahan selai belimbing wuluh (Averrhoa bilimbi L.) sebagai sumber antioksidannya. Sarjana thesis, UIN Sunan Gunung Djati Bandung.

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Abstract

INDONESIA : Peningkatan kadar serat dan aktivitas antioksidan di dalam produk pangan sangat penting, karena serat dan antioksidan sangat dibutuhkan bagi kesehatan tubuh. Serat dapat berfungsi untuk pemeliharaan kesehatan, khususnya saluran pencernaan, sedangkan antioksidan mampu melindungi tubuh terhadap kerusakan yang disebabkan spesies oksigen reaktif, mampu menghambat terjadinya penyakit degeneratif serta mampu menghambat peroksidasi lipid pada makanan. Untuk meningkatkan kadar serat produk biskuit ini ditambahkan tepung labu kuning, sedangkan untuk meningkat aktivitas antioksidan ditambahkan selai belimbing wuluh. Metode yang dilakukan untuk mengetahui kandungan gizi dari biskuit tepung labu kuning yaitu analisis proksimat dan untuk uji analisis antioksidan pada selai belimbing wuluh yaitu dengan metode DPPH (1,1-difenil-2-pikrilhidrazil). Penetapan kadar air dilakukan dengan metode thermogravimetri, kadar abu dengan metode pengabuan kering, kadar lemak dengan metode soxhlet menggunakan pelarut n-heksan, kadar protein dengan metode Kjeldahl, kadar serat kasar dengan metode gravimetri dan kadar karbohidrat dengan metode by different. Penambahan tepung labu kuning terbaik pada produk biskuit berdasarkan analisis kandungan gizi yaitu biskuit dengan penambahan tepung labu kuning 60%, dengan kadar air sebesar 4,83%, kadar abu sebesar 1,95%, kadar lemak sebesar 14,88%, kadar protein 6,63%, kadar serat kasar sebesar 4,95% dan kadar karbohidrat sebesar 66,76%. Variasi konsentrasi tepung labu kuning pada biskuit dengan penambahan selai belimbing wuluh memberikan pengaruh terhadap karakteristik sensoris biskuit selai yang dapat dilihat pada parameter warna, rasa, aroma dan tekstur. Semakin besar penambahan konsentrasi tepung labu kuning terhadap biskuit semakin meningkatkan kadar air, kadar abu dan kadar serat kasar sedangkan kadar protein, kadar lemak dan kadar karbohidrat semakin menurun. Penambahan selai belimbing wuluh pada biskuit memiliki aktivitas antioksidan sedang yaitu 144,834 ppm. ENGLISH : Increasing levels of fiber and antioxidant activity in food products is very important, because fiber and antioxidants are needed for body health. Fiber can function for health maintenance, especially the digestive tract, while antioxidants are able to protect the body against damage caused by reactive species, are able to inhibit the occurrence of degenerative diseases and are able to inhibit lipid peroxidation in food. To increase the fiber content in this biscuit product, yellow pumpkin flour was added, while to increase the antioxidant activity, wuluh starfruit jam was added. The method used to determine the nutritional content of yellow pumpkin flour biscuits was proximate analysis and antioxidant analysis test on wuluh starfruit jam using the DPPH method (1,1-diphenyl-2-picrylhydrazil). Determination of water content was carried out by thermogravimetric method, ash content by dry ashing method, fat content by Soxhlet method by Kjeldahl method, crude fiber content by gravimetric method and carbohydrate content by different methods. The best addition of yellow pumpkin flour to biscuits products based on the analysis of nutritional content, namely biscuits with the addition of 60% yellow pumpkin flour, with a water content of 4.83%, ash content of 1.95%, fat content of 14,88% , protein content of 6.63%, crude fiber content of 4,95% and carbohydrate content of 66,76%. Variations in the concentration of pumpkin flour on biscuits with the addition of wuluh starfruit jam have an effect on the sensory characteristics of biscuits jams that can be seen in the parameters of color, taste, aroma and texture.. The greater the addition of yellow pumpkin flour concentration in biscuits, the water content, ash content and crude fiber content increased, while the protein content, fat content decreased and carbohydrate content. The addition of wuluh starfruit jam on biscuits had moderate antioxidant activity, namely 144,834 ppm.

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