Formulation of Composite Flour with Antioxidant from Goroho Plantain Flour (Musa Acuminafe, sp) and Yellow Pumpkin Flour (Cucurbita moschata) and Its Application on Biscuit Making

https://doi.org/10.22146/ifnp.45793

Imanuel Medy Pasanda(1*), Edi Suryanto(2), Gregoria Djarkasi(3)

(1) Sam Ratulangi University
(2) Sam Ratulangi University
(3) Sam Ratulangi University
(*) Corresponding Author

Abstract


Locally grown crops with phytochemical antioxidant content i.e. goroho plantain and yellow pumpkin were used to develop composite flour. Mixture experiment with simplex lattice design was used for formulation to study the effect of blending goroho plantain flour (GF) with yellow pumpkin flour (PF) on phytochemical content and antioxidant capacity of developed composite flours. Responses measured including phytochemical content (total phenolic and carotenoid), antioxidant capacity (DPPH assay, FRAP assay, phosphomolybdenum assay, and reducing power assay), colour values of flours, proximate components, and sensory quality of biscuits made from composite flours. The results showed that increase in proportion of PF improved the phytochemical content, antioxidant capacity, and proximate components with the exception of carbohydrates. However, substitution of GF with PF reduced sensory ratings for all the sensory attributes of biscuits developed from composite flours. Among biscuits made from composite flours, sensory ratings for aroma, colour, texture, and taste were not statistically different (p>0.05). PF can be used as fortification material to improve the phytochemical antioxidant content in composite flours prepared from GF and PF, or flours from other locally grown plants.

Keywords


goroho plantain, yellow pumpkin, antioxidant, composite flour, mixture experiment.

Full Text:

PDF


References

Apak, R., Özyürek, M., Güçlü, K., and Çapanoğlu. 2016. Antioxidant Activity/Capacity Measurement. 1. Classification, Physicochemical Principles, Mechanisms, and Electron Transfer (ET)-Based Assays. J. Agric. Food Chem. 2016, 64, 997−1027.

Apak, R., Gorinstein, S., Böhm, V., Schaich, K., Özyürek, M. and Güçlü, K. 2013. Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report). Pure and Applied Chemistry. 85. 10.1351/PAC-REP-12-07-15.

Awolu, O. O., Oluwaferanmi, P. M., Fafowora, O. I., and Oseyemi, G. F. 2015. Optimization of the extrusion process for the production of ready-to-eat snack from rice, cassava and kersting’s groundnut composite flours. LWT - Food Science and Technology, 64(1), 18–24.

Chandra, S., Singh, S., and Kumari, D. 2014. Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of food science and technology, 52(6), 3681-8.

Dendy, D.A.V. 1992. Composite flour—past, presents and future: a review with special emphasis on the place of composite flour in the semi-arid zones. In “Utilization of Sorghum and Millets”. ed. M.I.

Gomez, L.R. House, L.W. Rooney, D.A.V. Dendy. Eberhardt, M. V., Lee, C. Y. and Liu, R. H. 2000. Antioxidant activity of fresh apples. Nature, 405(6789), 903–904. Gross, J. 1991. Pigment in vegetables, chlorophylls and carotenoids. 1991. Springer Science+Business Media. New York USA.

Gumolung, D., Suryanto, E. dan Mamuaja C. 2013. Antioxidant activities and antifotooxidation of pumpkin (Cucurbita moschata) extracts. Jurnal Ilmu Dan Teknologi Pangan vol. 1, No. 1.

Idayu, R. 2017. Testing antioxidant activity of ethanol extract of pumpkin fruit flesh Cucurbita moschata (Durch.) Poir. with β-carotene bleaching method [Undergraduate Thesis]. Yogyakarta (ID): Indonesia Islamic University.

Indonesian Standardization Body. 1992. Indonesian National Standard 01-2891. Indonesian Standardization Body. 2006. Indonesian National Standard 01-2346.

Itle, R.A. and Kabelka, E.A. 2009. Correlation between L*a*b* color space values and carotenoid content in pumpkins and squash (Cucurbita spp.). HortScience, 44(3): 633–637.

Kanopa, I.U., Momuat, L.I. dan Suryanto, E. 2012. Kapasitas Antioksidan Tepung Pisang Goroho (Musa spp) yang Direndam dengan Beberapa Rempah-Rempah. Jurnal Mipa Unsrat Online 1 (1) 29-32.

Kim, M.Y., Kim, E.J., Kim, Y.N., Choi, C. and Lee, B.H. 2012. Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts. Nutrition Research and Practice (Nutr Res Pract) 2012;6(1):21-27.

Kristiyani, Y. 2016. Characterization Physicochemical Properties of Pumpkin Flour (Cucurbita moschata D.) [Undergraduate Thesis]. Bogor (ID): IPB University.

Lestario, L.N., Malithasari, P dan Hastuti, S.P. 2015. Pengaruh Penambahan Berbagai Konsentrasi Tepung Labu Kuning (Cucurbita moschata Durch) Sebagai Bahan Fortifikasi Roti Tawar. Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 12 No.1.

Li, X., Wu, X. and Huang, L. 2009. Correlation between antioxidant activities and phenolic contents of radix Angelicae sinensis (Danggui). Molecules (Basel, Switzerland), 14(12), 5349-61.

Mokodompit, A.R., Nurali, E.J.N. dan Tuju, T.D.J. 2017. Kualitas Fisikokimia Dan Sensoris Biskuit Spekulaas Berbahan Dasar Tepung Komposit Pisang Goroho (Musa acuminate) Dan Ubi Jalar Ungu (Ipomoae batatas L). Cocos Vol. 1, No. 9.

Molyneux, P. 2003. The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J. Sci. Technol. Vol. 26 No. 2. Murty, J.S. and Das, M.N. 1968. Design and Analysis of Experiment with Mixtures. The Annals of Mathematical Statistics Vol. 30, No. 5.

Nurali, E., Mandey,L.C., Koapaha, T. and Sayangbati, F. 2016. Usage of Corn Starch and Cassava Starch in Processing of Gluten Free Biscuit Made from Goroho Plantain (Musa acuminafe, sp) [Program & Abstracts]. International Conference Food Innovation: Asean Economic Community Challenges. Jakarta 21- 22 September 2016.

Nurali, E.J.N., Djarkasi, G.S.S., Sumual, M.F.S. and Lalujan, E.L. 2012. The potential of goroho plantain as a source of functional food. Final Report Tropical Plant Curriculum (TPC) Project.

Papunas, M.E., Djarkasi, G.S.S. dan Moningka, J.C. 2013. Karakteristik Fisikokimia Dan Sensoris Flakes Berbahan Baku Tepung Jagung (Zea mays L), Tepung Pisang Goroho (Musa acuminafe,Sp) Dan Tepung Kacang Hijau (Phaseolus radiates). Cocos Vol. 3, No. 5.

Pongjanta, J., Naulbunrang, A., Kawngdang, S., Manon, T. and Thepjaikat, T. 2006. Utilization of pumpkin powder in bakery products. Songklanakarin J. Sci. Technol. 28(Suppl.1):71-79.

Prabasini, H., Ishartani, D. dan Muhammad, D.R.A. 2013. The Study on Chemical and Physical Properties of Pumpkin Flour (Cucurbita Moschata) with Blanching and Soaking in Solution of Sodium Metabisulphite (Na2S2O5). Jurnal Teknosains Pangan Vol. 2 No. 2.

Prieto, P., Pineda, M. and Aguilar, M. 1999. Spectrophotometric Quantitation of Antioxidant Capacity through the Formation of a Phosphomolybdenum Complex: Specific Application to the Determination of Vitamin E. Anal. Biochem, 269: 337-341.

Priori, D., Valduga, E., Villela, J.C.B., Mistura, C.C., Vizzotto, M., Valgas, R.A. and Barbieri, R.L. 2017. Characterization of bioactive compounds, antioxidant activity and minerals in landraces of pumpkin (Cucurbita moschata) cultivated in Southern Brazil. Food Sci. Technol (Campinas) vol.37 no.1.

Ramadhani, G.A., Izzati, M. dan Parman, S. 2012. Analisis Proximat, Antioksidan Dan Kesukaan Sereal Makanan Dari Bahan Dasar Tepung Jagung (Zea mays L.) Dan Tepung Labu Kuning (Cucurbita moschata Durch). Buletin Anatomi Dan Fisiologi Vol. 20, No. 2.

Siddhuraju, P. 2002. Studies on the antioxidant activity of Indian Laburnum (Cassia fistula L.): a preliminary assessment of crude extracts from stem bark, leaves, flowers and fruit pulp. Food Chemistry, 79(1), 61–67.

Sitanggang, A.B. 2016. Tepung komposit sebagai alternatif komponen utama produk bakeri. Food Review Indonesia Vol XI, Nomor 12. Sumual, M.F., Djarkasi, G.S.S dan Kapahang, K.I.Y. 2009. Pemanfaatan tepung pisang goroho sebagai bahan substitusi dalam pembuatan roti tawar [Conference Proceedings].

Sundari, T. 2011. Formulation of biscuits with pumpkin (Cucurbita Moschata)-based composite flour for complementary feeding [Undergraduate Thesis]. Bogor (ID): IPB University.

Suryanto, E. dan Momuat, L.I. 2017. Korelasi Antara Kapasitas Antioksidan Dan Kandungan Fenolik Dari Tepung Komposit Pisang-Jagung [Conference Proceedings].

Suryanto, E., Momuat, L.I., Taroreh, M. and Wehantouw, F. 2011. The Potency of Antioxidant Polyphenol from Goroho Banana (Musa sapien sp.). Agritech Vol. 31, No. 4.

Suryanto, E., Momuat, L.I. and Wehantouw, F. 2018. Phytochemical Composition AndAntioxidant Activity of Composite Flour from Banana, Corn and Sago. International Journal of ChemTech Research Vol.11 No.08.

Suryanto, E., Taroreh, M. and Momuat, L.I. 2019. Singlet Oxygen Quenching activity of Silver Nanoparticles Synthesized using Goroho Banana Peel (Musa acuminata). International Journal of ChemTech Research Vol.12 No.1, pp 258-268.

Szydlowskaczerniak, A., Dianoczki, C., Recseg, K., Karlovits, G. and Szlyk, E. 2008. Determination of antioxidant capacities of vegetable oils by ferric-ion spectrophotometric methods. Talanta, 76(4), 899–905.

Togolo, E., Suryanto,E. dan Sangi, M.S. 2013. Kapasitas Antioksidan dari Tepung Pisang Goroho Yang Direndam Dengan Lemon Kalamansi. Jurnal Mipa Unsrat Online 2 (2) 105-108.

Trisnawati, W., Suter, K., Suastika, K. dan Putra, N.K. 2014. Pengaruh Metode Pengeringan Terhadap Kandungan Antioksidan, Serat Pangan Dan Komposisi Gizi Tepung Labu Kuning. Jurnal Aplikasi Teknologi Pangan Vol. 3, No. 4.

Workman, D. 2019. Wheat Imports by Country. http://www.worldstopexports.com.

Yen, G.C and Chen, H-Y. 1995. Antioxidant Activity of Various Tea Extracts in Relation to their Antimutagenicity. J. Agric. Food Chem, 43: 27-32.



DOI: https://doi.org/10.22146/ifnp.45793

Article Metrics

Abstract views : 2641 | views : 3154

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.