Pengembangan Gummy Ekstrak Biji Labu Kuning (Cucurbita Moschata D.) Sebagai Sumber Antioksidan
DOI:
https://doi.org/10.55606/sinov.v6i1.798Keywords:
Yellow Pumpkin seed, Extract, Gummy, Physical QualityAbstract
Health supplements containing natural ingredients are currently widely used. Pumpkin seeds are a natural ingredient that has many health benefits, one of which is as an antioxidant. Innovation in preparing health supplements in gummy form will make consumption easier. The aim of this research was to analyze the physical quality of pumpkin seed extract gummy and its phytochemical components. The extract concentration used was 1%, 2%, 4%. Visual assessment of shape, odor, taste, homogeneity, pH, weight uniformity, swelling ratio, syneresis, dispersion time is a physical quality test carried out. Data analysis used one-way Anova with a confidence level of 95%. Qualitative test results show that pumpkin extract contains flavonoids, terpenoids and saponins. Qualitative TLC results contained quercetin and beta-carotene as sources of antioxidants. The resulting gummy has a green chewy shape, with a melon scent. Gummy has a pH of 4.15-4.17, CV 1-10%, swelling ratio test between 2.381-3.712%. Gummy has syneresis results between 0.192-0.929%, with a dispersion time between 16-28 minutes. The metabolite compounds in gummy include flavonoids and terpenoids. All physical qualities of gummy meet the standard requirements for weight uniformity, pH, weight uniformity, syneresis, swelling ratio and dispersion time so that it can be used as a source of antioxidants.
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