Peningkatan Aktivitas Antioksidan, Total Karoten, dan Organoleptik Pada Tempe dengan Penambahan Tepung Labu Kuning (Curcubita moschata Durch.)
| Main Author: | Ahzani, Arif Lutfi |
|---|---|
| Other Authors: | Dewi, Lusiawati, Lestario, Lydia Ninan |
| Format: | Thesis application/pdf |
| Bahasa: | ind |
| Terbitan: |
Program Studi Kimia FSM-UKSW
, 2015
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| Subjects: | |
| Online Access: |
http://repository.uksw.edu/handle/123456789/6118 |
Daftar Isi:
- Pumpkin flour contains ß-carotene which has a function as antioxidant activity. There is no research of additional pumpkin flour in tempe. This study aims to determine the antioxidant activity and IC50 values of pumpkin flour, content of carotene total, and organoleptic test by the addition pumpkin flour (Curcubita moschata Durch.) in soybean tempe; The various concentrations of pumkin flour of 0% (control), 2.5%; 5%; 7.5% and 10%. The results showed that the highest of antioxidant activity was obtained at 10% with the addition of pumpkin flour in soybean tempe (80.20 ± 2.71%) and IC50 values (0.0079 g/mL). The highest levels of carotene total of 10% pumpkin flour (827.67 ± 1.72 μg/100 g). Based on the average of organoleptic test on overall parameters, tempe with the additional of pumpkin flour 7.5% is the most preferred by the panelists (3.75 ± 0.16 on a scale of 5)