cucurbita moschata
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2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Wa Ode Nurul Maulidya Koila ◽  
La Karimuna ◽  
Hermanto Hermanto

ABSTRACTThe purpose of this research was to study the effect of pumpkin flour (Cucurbita Moschata Duch) and soybean sprout flour (Glycine max L. Merr) substitution on organoleptic assessment, nutritional content and nutritional contribution of biscuit products. This study used a completely randomized design (CRD) with various percentages of pumpkin flour and soybean sprouts flour substitution treatment, namely T0 (100%: 0% : 0%), T1 (50% : 45% : 5%), T2 (50% : 40% : 10%), T3 (50% : 35% : 15%), T4 (50% : 30% : 20%), and T5 (50% : 25% : 25%). The results show the substitution of pumpkin flour and soybean sprouts flour had a very significant effect on the characteristics of color, aroma, taste, and texture. T1 treatment was the most preferred by the panelists with preference scores of color, aroma, taste, and texture reached 3.56 (like), 3.40 (slightly like), 3.52 (like), and 3.64 (like), respectively. Meanwhile, the descriptive scale rating shows the panelists’ preference scores of color, aroma, and texture reached 3.62 (brown-yellow), 3.42 (slight aroma of pumpkin and soybeans sprouts), and 3.02 (slightly hard), respectively. The selected product contained 11.91% protein, 3.62% ash, 17.98% fat, 57.46 % carbohydrate, and 9.00% water. Based on the RDA for the interlude meal, the energy contribution of the T1 treatment was 122.90 kcal. The T1 treatment biscuit product was preferred by panelists. The protein and fat contents of the product met the national standard for biscuits. Keywords: substitution, pumpkin flour, soybean sprout flour, biscuitsABSTRAKTujuan dari penelitian ini untuk mempelajari pengaruh substitusi tepung labu kuning (Cucurbita Moschata Duch) dan tepung kecambah kedelai (Glycine max L. Merr) terhadap penilaian organoleptik, kandungan gizi dan kontibusi zat gizi produk biskuit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan berbagai presentase perlakuan substitusi tepung labu kuning dan tepung kecambah kedelai yaitu T0 (100% : 0% : 0%), T1 (50% : 45% : 5%, T2 (50% : 40% : 10%), T3 (50% : 35% : 15%), T4 (50% : 30% : 20%) dan T5 (50% : 25% : 25%). Hasil penelitian menunjukan substitusi tepung labu kuning dan tepung kecambah kedelai berpengaruh sangat nyata terhadap karakteristik warna, aroma, rasa, dan tekstur. Perlakuan T1 merupakan perlakuan yang paling disukai panelis dengan skor penilain kesukaan terhadap warna sebesar 3,56 (suka), aroma sebesar 3,40 (agak suka), rasa sebesar 3,52 (suka) dan tekstur sebesar 3,64 (suka), sedangkan penilaian skala deskriptif yang disukai panelis terhadap parameter warna sebesar 3,62 (Kuning kecoklatan), aroma sebesar 3,42 (agak berbau khas labu kuning dan kecambah kedelai) dan untuk tekstur sebesar 3,02 (agak keras). Kadar protein sebesar 11,91%, kadar abu 3,62%, kadar lemak 17,98%, kadar karbohidrat 57,46% dan kadar air sebesar 9,00%. Berdasarkan AKG makanan selingan kontribusi energi perlakuan T1 yaitu 122,90 kkal. Produk biskuit perlakuan T1 dapat diterima dan lebih disukai panelis. Kadar air, abu dan karbohidrat tidak memenuhi standar SNI biskuit, sedangkan kadar protein dan lemak telah memenuhi standar SNI biskuit.Kata kunci: substitusi, tepung labu kuning, tepung kecambah kedelai, biskuit


Author(s):  
Ronaldo Silva Gomes ◽  
Ronaldo Machado Júnior ◽  
Cleverson Freitas de Almeida ◽  
Rebeca Lourenço de Oliveira ◽  
Rafael Ravaneli Chagas ◽  
...  

2021 ◽  
Vol 22 (3) ◽  
pp. e2123
Author(s):  
Dixon Fabian Flórez Delgado ◽  
Karen Lorena Cobos Lizarazo

La investigación tuvo como objetivo evaluar la inclusión de Cucurbita moschata sobre los parámetros productivos de pollos de engorde tales como peso final, consumo de alimento, ganancia de peso, conversión y eficiencia alimenticia, rendimiento en canal y costos por concepto de alimentación. Se empleó un diseño totalmente aleatorizado con cuatro tratamientos: 5 %, 10 % y 15 % de C. moschata que corresponden al reemplazo parcial del alimento balanceado comercial y un control, cada uno con 10 unidades experimentales. La dieta se implementó a partir del día 22 hasta el día 45. Se utilizó el análisis de varianza para el tratamiento de los datos y la prueba de Tukey para la comparación de medias con una significancia del 5 %. La regresión polinomial y la derivada de una función cuadrática fueron empleadas para determinar el nivel óptimo de C. moschata. Los resultados del ANOVA mostraron un comportamiento similar entre los tratamientos y el control (p < 0,05). El nivel óptimo de inclusión de C. moschata fue de 3,5 %, 3,2 % y 6,5 % para ganancia de peso, conversión alimenticia y consumo respectivamente. El T3 presentó el mejor costo por concepto de alimentación con una media de $2.431,68. Se concluye, que la inclusión de C. moschata en aves de engorde permite obtener rendimientos productivos similares a la alimentación convencional con productos balanceados comerciales a un costo más bajo.


2021 ◽  
Vol 7 (2) ◽  
pp. 100-107
Author(s):  
Nanda Saridewi ◽  
Dzikri Anfasa Firdaus ◽  
Isalmi Aziz ◽  
Biaunik Niski Kumila ◽  
Dasumiati Dasumiati

ZnO nanoparticles are semiconductor materials that can be used in Dye Sensitized Solar Cells (DSSC). ZnO nanoparticles can be synthesized using pumpkin peel extract (Cucurbita moschata) which functions as a reducing agent, stabilizer, and capping agent. Zn(CH3COO)2.2H2O precursor was used with a concentration of 0.15 M at various pH 7, 8, and 9 reacted with pumpkin peel extract. The functional groups of pumpkin peel extract were characterized using Fourier Transform Infrared Spectroscopy (FTIR), the samples were analyzed by TEM and XRD. The resulting ZnO nanoparticles were used as semiconductors in Dye Sensitized Solar Cell (DSSC) using dyes from mangosteen peel.The FTIR results showed the presence of functional groups O-H hydroxy, CH2, secondary amides (R-CO-NR2, C-H and phosphate (PO43-). XRD results showed that ZnO produced wurzhite crystals with a hexagonal system and the smallest crystal size was 18.99 nm. TEM results showed that ZnO synthesized at a concentration of 0.15 M and pH 8 had a spherical particle shape with a size of 24.90 nm, while the DSSC test results had an efficiency of 9.06 x 10-4%.


2021 ◽  
Author(s):  
T.M. PISKUNOVA ◽  
◽  
A.E. SOLOVEVA ◽  
Z.F. MUTEVA ◽  
◽  
...  

The catalogue describes 151 accessions of Cucurbita maxima Duch., Cucurbita moschata Duch. ex. Poir., and Cucurbita pepo L. in the context of their most important biochemical indicators assessed on the cultivation site at Pushkin and Pavlovsk Laboratories of VIR (St. Petersburg). The aim of this catalogue is to assist plant breeders and researchers interested in studying the genetic diversity of Cucurbita spp. in their search for source material that could be used for the development of new pumpkin cultivars with higher content of valuable biochemical compounds in order to expand the assortment of food products in functional, medicinal and prophylactic diets.


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