CD Skripsi
Analisis Proksimat Dan Aktivitas Antioksidan Microgreens Dari Biji Labu Madu (Cucurbita Moschata Duchesne)
Microgreens are young vegetables produced from vegetable seeds and herbs, while fruit based microgreens have not been widely developed. Honey pumpkin has the potential to be used as microgreens. This is in line with the use of honey pumpkin seeds which are generally only use to make sunflower seeds. Honey pumpkin seeds have abundant nutritional content so they can be developed into microgreens. This research aims to analyze the suitability of honey pumpkin seed microgreens as functional food ingredient base on proximate anlysis and antioxidant activity. Proximate analysis was carried out by testing water content (thermogravimetry), ash (dry ashing). Protein (Kjehdahl method), fat (by different) while the antioxidant activity test use the DPPH method (2,2-diphenyl-1-picrylhydrazyl). The result of the proximate analysis of honey pumpkin microgreens had a water content of 86.87%, ash 0.13%, carbohydrates 1.42%, fat 3.60% and protein 7.98%. Honey pumpkin microgreens in wet weight percent have a water content of 98.39%, ash 0.21%, carbohyrates 1.21%, fat 0.06% and protein 0.13%. Honey pumpkin microgreens have very strong antioxidant activity with an IC50 value of 6.319 ppm. Based on data from proximate analysis test results, honey pumpkin microgreens are not yet suitbale to beused as functional food, while for antioxidant activity honey pumpkin microgreens are suitable to be used as functional food. Further testing on honey pumpkin microgreens, it is recommended to carry out phytochemical tests as supporting data for antioxidant activity.
Key findings : Antioxidant, honey pumpkin seeds, microgreens, and proximate.
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