CHARACTERISTICS OF AMYLUM, AMYLOGRAPH, AND SWELLING POWER OF YELLOW PUMPKIN FLOUR WITH DIFFERENT FERMENTATION TIMES

Cookies are generally made from wheat flour that provides high energy but low in fibre. Wheat flour can be substituted with yellow pumpkin flour to make cookies. Yellow pumpkin is an Indonesian local food which contains high beta carotene and fibre. The purpose of this research was to compare the yellow pumpkin and mocaf flour cookies with wheat flour cookies in terms of acceptability and nutrient content. For this experiment, two formulations were used: Formulation 1 (F1), 1: 2 ratio of yellow pumpkin flour to mocaf flour and Formulation 2 (F2), 1: 2 ratio of yellow pumpkin flour to wheat flour. Proximate analysis of the cookies was conducted. The results showed that the yellow pumpkin and mocaf flour cookies had a total energy content of 459.71 kcal/100 g, protein content of 1.12 g/100 g, fat content of 36.35 g/100 g, fibre content of 43.59 g/100 g and carbohydrate content of 31.94 g/100 g whereas the yellow pumpkin and wheat flour cookies had a total energy content of 587.72 kcal/100 g, protein content of 4.79 g/100 g, fat content of 40.87 g/100 g, fibre content of 21.42 g/100 g and carbohydrate content of 50.19 g/100. The data collected from the acceptance test conducted with 25 panellists showed that there was no difference in the colour, texture, taste and aroma for both formulated cookies.

Chemically modified starches are widely used as food additives to improve the appearance and physicochemical and biological properties of foods. The aim of this work is to chemically modify chayotextle (Sechium edule) starch by hydroxypropylation‐crosslinking, and evaluate the effects of degree of substitution (DS), swelling power (SP), solubility index (SI), pasting, thermal properties, and morphological and molecular characteristics. Polar‐Tex (modified maize starch) is used as control. The modified chayotextle starches (CHSs) exhibit a white color and DS values between 0.34% and 1.19% hydroxypropyl, dependening on propylene oxide concentration‐response. In addition, the SP and pasting properties are higher in modified CHS than in native CHS and Polar‐Tex. The SI and temperature of gelatinization of modified starches decrease compared to native sample. The morphology of native and modified CHS granules is spherical and oval. Fourier transform infrared and nuclear magnetic resonance studies confirm the structural modifications of CHS by hydroxypropylation‐crosslinking. Dual‐modified CHS can be potentially used as an additive in the food industry.

Diabetes Mellitus is a non-communicable disease whose incidence rate is still quite high in Indonesia. Currently, the availability of enteral diabetes mellitus formulas derived from local food is still small. Meanwhile, the price of commercial enteral formula is quite expensive. Whereas local food has the potential as anti-diabetic and anti-hyperglycemia. Pumpkin and catfish are local food ingredients that have the potential to be alternative enteral formulas for people with diabetes mellitus. Yellow pumpkin contains antioxidants that play a role in reducing blood sugar. Catfish as a source of energy and protein needed by diabetes mellitus patients. The purpose of this study was to determine the acceptability of enteral diabetes mellitus formula based on pumpkin flour and catfish meal. This study used a quasi-experimental, with a non-factorial Completely Randomized Design (CRD) trial design by making 3 diabetes mellitus formulas. The acceptability of the three formulations obtained an average ranking score in Formula 1 of 2.32, Formula 2 of 1.73, and Formula 3 of 1.93. The results of the proximate analysis of Formula 1 had carbohydrate content of 64.85%, protein of 16.50%, dietary fiber of 4.69%, ash of 4.32%, water 4.53%, total energy 413.60 kcal/100g, energy from fat 88.20 kcal/100g and total fat content 9.80%. Enteral formula based on pumpkin and catfish flour has the potential as enteral food for Diabetes Mellitus patient.

UTILIZATION OF YELLOW PUMPKIN WASTE PRODUCT (Cucurbita moschata) IN RATION OF LAYING HENS ON INTERNAL EGG CHARACTERISTICS. The aim of this research is to know the effect of the use of yellow pumpkin flour/waluh (cucurbita moschata) in laying chicken feed against egg white index, egg yolk index, and yolk color. This study used 100 laying chickens aged 42 weeks. This research was conducted at Animal Product Technology Laboratory, Faculty of Animal Husbandry of Sam Ratulangi University. The observed variables consisted of egg white index, yolk index and yolk color. The method used is a complete randomized design consisting of five treatments and 5 replications. The treatment is the replacement of yellow pumpkin flour, with each treatment is R0 = Basic ration without using yellow pumpkin flour, R1 = Ration 98% 2% yellow pumpkin flour, R2 = base ration 96% + 4% yellow pumpkin flour, R3 = base ration 94% + 6% yellow pumpkin flour, R4 = base ration 92% + 8% yellow pumpkin flour. The results showed that the use of yellow pumpkin flour at level 2%, 4%, 6%, and 8% in the ration gave no significant effect (P> 0.05) on egg white index, yolk index, and yolk color. The conclusion is that the use of pumpkin flour waste up to 8% level in laying chicken feed gives the same result to egg white index, yolk index and yolk color.Key words: Pumpkin waste, egg, hen.

Biscuit is a snack based on wheat flour. Excessive use of wheat flour makes an increasing import of wheat from other countries. as a solution is to use yellow pumpkin flour for substitution. Yellow pumpkin (Cucurbita moschata) contains high protein, fiber, and also β-carotene as a source of antioxidants. Yellow pumpkin flours were mixed with wheat flour in 3 ratios. The ratio of pumpkin flour and wheat flour are 2:3, 1:1, and 3:2 and also divided into 2 sugar contents, which are 120 g and 60 g. Water content analysis result was 2,57%, which has met SNI requirements with the maximum at 4%. The most preferred biscuit was 2:3 sample with 60 g sugar. Yellow pumpkin biscuits were acceptable in the organoleptic test. The higher yellow pumpkin flour concentration, the color was darker and the texture was easy to break. Proximate analysis for the best formulation was 57,11% carbohydrate, 6,93% protein, 28,68% for fat, water content 4,78% and ash content 2,50%. The total energy was 514 Calories/100 g value and the energy from fat was 258 Calories/100 g.
 Biskuit merupakan salah satu makanan ringan berbasis tepung terigu. Tingginya penggunaan tepung terigu meningkatkan impor gandum dari negara lain. Sebagai salah satu solusinya adalah penggunaan tepung labu kuning. Labu kuning (Cucurbita moschata) merupakan tanaman yang tinggi serat dan protein serta beta karoten sebagai antioksidan. Penelitian ini menggunakan 3 ratio tepung labu kuning : tepung terigu sebesar 2:3, 1:1, 3:2 dan dengan dua konsentrasi gula yaitu 120 g dan 60 g. Analisis kadar air menghasilkan nilai dengan rata-rata 2,57% dimana telah memenuhi SNI yaitu maksimum 4%. Hasil organoleptik menyatakan biskuit dengan perbandingan 2:3 dan gula 60 g paling disukai. Tepung labu kuning dalam formulasi biskuit dapat diterima secara organoleptik oleh masyarakat. Hasil analisis warna dan daya patah menunjukkan penggunaan tepung labu kuning tinggi menyebabkan warna gelap dan mudah patah. Analisis proksimat pada formulasi terbaik menunjukkan 57,11% karbohidrat, 6,93 % protein, dan 28,68% lemak. Kandungan kadar air 4,78%, dan kadar abu 2,50%. Energi total adalah 514 Kalori /100g dan energi dari lemak menunjukkan hasil 258 Kalori/100g.

In article 2300023, Apolonio Vargas-Torres and co-workers chemically modify chayotextle (Sechium edule) starch by hydroxypropylation-crosslinking, and the effects of degree of substitution (DS), swelling power (SP), solubility index (SI), pasting, thermal properties, and morphological and molecular characteristics are evaluated.The aim of this study is to increase the use of this tuber, which has a high viscosity.These modifications improve its use in the food industry.

Structural, pasting and thermal properties of common buckwheat (Fagopyrum esculentum Moench) starches affected by molecular structure

Chestnut is one of China's traditional export commodities in the international market and enjoys a positive reputation. Its key quality attributes are closely linked to changes in the physicochemical properties of chestnut starch after thermal processing. This study investigated the effects of different temperatures (100 °C, 160 °C, and 200 °C) and times (10, 20, and 30 min) of dry heat treatment (DHT) on the physicochemical and structural properties, as well as the functional properties of chestnut starch. The results demonstrated that DHT increased the solubility (S) and water absorption capacity (WAC), but reduced the swelling power (SP), transmittance, and gelatinization characteristics. DHT modified the starch's functional properties, increasing its digestibility. This was reflected in the rise in rapidly digestible starch (RDS) and the decline in resistant starch (RS) content. Scanning electron microscopy (SEM) revealed that cracks, crevices, and pores appeared on the starch granule surfaces after DHT. X-ray diffraction (XRD) analyses revealed that the relative crystallinity (RC) of starch decreased with higher temperatures and longer treatment times. The ability of DHT to alter the physicochemical and functional properties of starch provides foundational data for the possible modification of chestnut starch and its application in starch-based food products.

The present study aims to determine the chemical composition and morphological characteristics of pumpkin flour that has been processed using the method of shard gourd from pumpkin fruit, and to determine the yield in pumpkin flour processing. The yield of the observation with SEM tool shows that yellow pumpkin flour has irreguler granule with fiber covers the starch granule. As an alternative innovation for refined flour substitutes, pumpkin needs to be processed into flour which is more durable when stored and practical for further processing. To make pumpkin flour, cut the pumpkin fruit after it has been cleaned and separated from the skin and buds. After that, the grated pulp is cut into small pieces, dried, floured, and sieved in 110 mesh sizes. The yield of pumpkin flour obtained from pumpkin fruit processing is 5 to 10%. The chemical composition of pumpkin flour produced includes 6.9 percent water, 22.8 percent protein, 1.1 percent fat, 5.7 percent ash, 47.4 percent starch content, and 22.1 percent food fibre content. According to the chemical composition, pumpkin flour is suitable for processing into pumpkin sponge, which is high in nutrients and fibre. The analysis of characteristic of yellow pumpkin flour which has been done in this study shows it has good nutritional values and suitable to be used as food processed ingredient, like pastry, cake and other foods that more dominated with the original of yellow color and not as additional food coloring.

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.

Diabetes Mellitus (DM) is a global epidemic with high morbidity and mortality. Diabetes Mellitus (DM) is thought to have a negative impact on sperm quality. Yellow pumpkin contains antioxidants that can neutralize free radicals which can improve fertility. Glucomannan is a substance contained in porang which functions as a soluble fiber and plays a role in blood glucose balance. This study aims to examine pumpkin flour, porang flour and a combination of both flours on sperm motility and body weight of alloxan-induced diabetic mice. This study used 25 mice aged 3 months, body weight 25gr-30 gr. This study used a completely randomized plan (CRD) with 5 replications and 5 treatments. The treatments were negative control (diabetic mice), positive control (administration of glimepiride at a dose of 0.0078 mg/mice per day), D1 (pumpkin flour 134.4 mg/30g BW of mice), D2 (porang flour 63mg/30g BW mice), D3 (combination 50% : 50% = 67.2 mg : 31.5 mg/30 grBW mice). Diabetic mice were made by intraperitoneal induction of alloxan dose of 200 mg/Kg for 3 days. The parameters observed were spermatozoa motility, body weight and blood sugar levels of the mice. The research data were analyzed using the ANOVA test followed by the BNT test. The results showed that the administration of glymeride, pumpkin flour, porang flour and their combination had a significant effect on reducing blood sugar (p=0.000) and sperm motility (p=0.000), but had no effect on body weight (p=0.317). Conclusion: pumpkin flour, porang flour or a combination of both flours can be used as herbs to lower blood sugar and increase sperm motility in diabetes sufferers.

Puff Pastry is a type of pastry from France made from a mixture of wheat flour, pastry margarine, and water. In this innovation, pumpkin is added to reduce the use of wheat flour by utilizing the availability of pumpkin as a local and functional food. The production process of puff pastry is divided into three stages: making pumpkin puree, making puff pastry, and packaging. The processing of puff pastry with pumpkin substitution is done by adding pumpkin in the form of flour and puree, which provides a new flavor and increases the betacarotene content. The experimental design consists of 6 samples, F1: 5% pumpkin flour, 95% wheat flour; F2: 10% pumpkin flour, 90% wheat flour; F3: 15% pumpkin flour, 85% wheat flour; F4: 40% pumpkin puree, 60% wheat flour; F5: 50% pumpkin puree, 50% wheat flour; and F6: 60% pumpkin puree, 40% wheat flour. A sensory test was conducted to determine consumer preferences and acceptance. The selected sample in the sensory test was puff pastry with 60% pumpkin puree (F6). To determine the final product characteristics, water content tests were performed with three repetitions, as well as a betacarotene content test (315.70 µg/g). Based on the economic analysis, including calculations of HPP (Cost of Goods Sold), BEP (Break-Even Point), ROI (Return on Investment), POT (Payback Period), NPV (Net Present Value), and B/C ratio, the pumpkin-substituted puff pastry production business is profitable and feasible to run. Keywords: Production Process, Puff Pastry, Yellow Pumpkin

Liquid natural colorant is an alternative product which was produced from pumpkin flesh. The pumpkin contains high carotenoid compounds which rich of antioxidants. This research was aimed to determine the effect of solvent concentration and extraction time on the characteristics of liquid natural colorant from pumpkin. This study used a completely randomized design with two factors, namely the ratio of yellow pumpkin flour: solvent (1:6, 1:8, and 1:10 (w/v)) and extraction time (1, 2, and 3 days). Each treatment was repeated three times. Based on the results of the research, the treatment with a ratio of yellow pumpkin flour: solvent (w/v) 1:10 and the extraction time is 3 days produced the best liquid natural colorant, with the characteristics: brightness level (lightness) was 85.59 of lightness, 85.17% of antioxidant activity, 3.94 mg GAE/mL of total polyphenol, 0.63 mg/100 g of carotenoid content, the color stability test based on temperature storage (room temperature and cold temperature), respectively 2.96 and 3.42, and color stability test based on light intensity (lamp light and covered with aluminum foil) 2.79 and 2.84, respectively. According to these findings, the maceration method used on this research could be applied on production of natural colorant made from yellow pumpkin. Keywords: extraction time, liquid natural colorant, solvent, yellow pumpkin

This study aims to investigate the effect of biscuits made from haruan fish flour and yellow pumpkin on the nutritional status of toddlers in the working area of Puskesmas Mangkupalas. A quasi-experimental pre-post test with control group design was employed, with a single-blind approach. The study was conducted from September to November 2021. A total of 22 toddlers were selected using purposive sampling. Respondents were divided into two groups: the intervention group, which received biscuits made from haruan fish and yellow pumpkin flour, and the control group, which received government-provided biscuits. Data on energy and protein intake were collected using a Food Recall, and nutritional status was assessed based on Weight-for-Age index using anthropometric measurements. In the control group, the average Z-score before the intervention was -1.4345 (normal nutritional status), which increased to -1.3536 post-intervention (still normal). The intervention group had an average Z-score of -2.0009 before the intervention, which decreased to -2.1691 (indicating moderate malnutrition). The control group's average energy intake was 956.864 kcal before the intervention and 792.564 kcal during the intervention. In the intervention group, energy intake was 1010.891 kcal before and 793.109 kcal during the intervention. Protein intake in the control group was 34.436 g before the intervention and decreased to 31.691 g during the intervention. The intervention group saw an increase from 38.164 g to 58.75 g. The intervention with biscuits made from haruan fish flour and yellow pumpkin flour did not significantly affect the nutritional status or energy and protein intake of the toddlers.

Autism is a disorder of interaction, communication, and behavior, starting to appear before the age of 3 years. In 2016, autistic students in the province of Central Java were 530 students, and in 2017 increased from 192 to 722 students. The purpose of this study is to determine the effect of the substitution of lemuru fish and yellow pumpkin flour on the content of polyunsaturated fatty acids and amino acids tryptophan cookies for autistic children. Experimental research uses a single factor complete randomized design pattern. Substitution of lemuru fish and pumpkin flour with a concentration of 30%, 20%, 10% and 0% as a control. Fatty acid levels on cookies were analyzed using the GC method and tryptophan levels were analyzed using the HPLC method. Differences in levels of lemuru fatty acids and pumpkin tryptophan levels were analyzed using the Anova test. The average levels of fatty acids (mg / 100g) omega 6 cookies at substitution 0% (2653.4), 10% (2734.5), 20% (2641.8), and 30% (2809.5). DHA at substitution 0% (1.2), 10% (28.35), 20% (56.95), and 30% (98.75). Omega 3 at substitution 0% (148.15), 10% (188.5), 20% (225.5), and 30% (284.55). AA at substitution 0% (4.5), 10% (8.7), 20% (12.4), and 30% (18.4). EPA at substitution 0% (1.25), 10% (9.15), 20% (17.85), and 30% (27.75). Tryptophan (mg / kg) cookies at 0% substitution (115.97), 40% (217.21), pumpkin extract (265.3), and pumpkin flour (324.5). Lemuru fish and yellow pumpkin can contribute to the intake of polyunsaturated fatty acids and amino acids tryptophan which are safe for consumption for children with autism.