PROXIMATE ANALYSIS AND ANTIOXIDANT ACTIVITY OF SNACK BAR FROM YELLOW PUMPKIN SEEDS (Cucurbita moschata) AND HANJELI SEEDS (Coix lacryma jobi) Nur Khopipah Hadiansyah, Nunung Kurniasih, Assyifa Junitasari
Department of Chemistry, Faculty of Sciences and Technology, Sunan Gunung Djati Islamic State University, Bandung 40614, Indonesia
Abstract
Functional food is processed food that contains functional component compounds which based on scientific studies have physiological functions and are beneficial to health and are proven not to be harmful. Pumpkin seeds and hanjeli seeds have the potential to be used as functional food because they are contain flavonoids such as flavonol, apigenine, luteolin, nobiletin, isoliquiritigenin, quersetin, kaempferol, and naringenin. This study analyzed the antioxidant activity of pumpkin seeds and hanjeli seeds, then made a snack bar with five variations of adding pumpkin seeds and hanjeli seeds, 30: 70, 40: 60, 50: 50, 60 : 40, and 70: 30% and then analyzed for antioxidant activity and nutritional content. The method used to determine the antioxidant activity is the DPPH method (2,2-diphenyl-1- picrylhydrazil). The method used to determine the nutritional value of the snack bar is proximate analysis, includes the determination of water content (thermogravimetric method), ash content (direct ashing method), protein content (Kjeldahl method), fat content (Soxhlet method), and carbohydrate content (by difference method). The results showed that the antioxidant activity of pumpkin seeds was 52.46% and hanjeli seeds was 50.55%. While the snack bar which has the highest antioxidant activity value, which is a variation of 70%: 30%, is 83.27%. Variations in the ratio of the addition of pumpkin seeds and hanjeli seeds affect the nutritional value of the snack bar. The greater the addition of pumpkin seeds increases the value of water, ash, protein, and fat content but decreases the value of carbohydrate content.
