OPTIMASI PROSES PEMBUATAN TEPUNG LABU KUNING MENGGUNAKAN RESPONSE SURFACE METHODOLOGY UNTUK MENINGKATKAN AKTIVITAS ANTIOKSIDANNYA

Wahyono, Agung and Kurniawati, Elly and Kasutjianingati, Kasutjianingati and Park, Kang-Hyun and Kang, Woo-Won (2018) OPTIMASI PROSES PEMBUATAN TEPUNG LABU KUNING MENGGUNAKAN RESPONSE SURFACE METHODOLOGY UNTUK MENINGKATKAN AKTIVITAS ANTIOKSIDANNYA. Jurnal Teknologi dan Industri Pangan, 29 (1). pp. 29-38. ISSN 19797788

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Abstract

Yellow pumpkin (Cucurbita moscataJ is a popular plant in Indonesia. but its utilization is limited. It has been reported that the antioxidant activity of the yellow pumpkin increased by increasing the drying temperature and immersing the pumpkin in bisulfite solution during processing. The aim of this study was to optimize the processing conditions for the manufacturing of pumpkin flour using Response Surface Methodology (RSM) to enhance its antioxidant activities. The optimization process was done using a Box-Behnken construction The factorial treatments consisted of immersion in metabisulfite solution. drying temperature. and dying time The results showed that the scavenging activity as measured by DPPH and ABTS corresponded well to the independent vanab/es based on the multiple regression analysis particulany the multivanate quadratic regression (MQR). Based on the MOR, the determination coefficients (R2) of DPPH and ABTS were 0.97 and 0.96. respectively. Based on that model the optimum conditions of pumpkin flour manufactunng were immersion in metabisufite solution for 23.05 min, drying temperature of 85oC, and drying time of 11.40 h. This optimum condition was predicted to yield pumpkin nour having DPPH and ABTS scavenging actWities of 90.12% and 94.38%. respectively. Based on the validation data. the optimum condition resulted in flour with antioxidant activities of 80.23 (DPPH) and 86.67% (ABTS). The quadratic models develqoed were powerful In predicting the actual values of the antioxidant actwitv by DPPH and ABTS The accuracy of the models in predicting the antioxidant activity by DPPH and ABTS were 89.02 and 91.83% respective!y.

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