Color, Carotene Content and Chemical of Yellow Pumpkin Flour with Differences in Saccharomyces cerevisiae Fermentation Time
DOI:
https://doi.org/10.29303/profood.v11i1.500Keywords:
Carotene, color, fiber, flour, yellow pumpkinAbstract
The presence of carotene pigment in yellow pumpkin can make the flour have an attractive color. However, the high content of crude fiber in yellow pumpkin can lead to low digestibility, which in turn affects nutrient absorption. To overcome these problems, fermentation technology is needed. The fermentation process can increase the nutritional value of the product by decreasing antinutrient compounds, increasing digestibility, and macronutrient availability. The purpose of this study is to analyze the characteristics of color, carotene, crude fiber, moisture content, carbohydrates, and protein of yellow pumpkin flour with variations in the fermentation time of Saccharomyces cerevisiae and to determine the best fermentation time in the manufacture of yellow pumpkin flour. The study used a one-factor randomized block design method, namely the length of fermentation time. There were 6 treatments (0, 1, 2, 3, 4, and 5 days) with 4 replications. The parameters analyzed included color, carotene, crude fiber, moisture content, carbohydrates, and proteins. The results showed that the length of fermentation time increased the color brightness, yellowish color, carotene, and carbohydrate levels; but decreased the reddish color, crude fiber, moisture content, and protein of yellow pumpkin flour. The best fermentation time for making yellow pumpkin flour is 3 days. Yellow pumpkin flour, fermented for 3 days, has the potential to be a flour with an attractive color, high in carotene, protein, and carbohydrate content, low in fiber and moisture content, which facilitates the absorption of nutrients and has a long shelf life.
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