@mastersthesis{eprints68908,
           month = {Januari},
           title = {PENGARUH UMUR PANEN TERHADAP SIFAT FISIK, KANDUNGAN KIMIA, JENIS GULA SERTA KAPASITAS ANTIOKSIDAN TEPUNG LABU KUNING MADU (Cucurbita Moschata)},
          school = {UNIVERSITAS LAMPUNG},
          author = {MULAWATI PURWANTI NOVIANA IKA },
            year = {2023},
             url = {http://digilib.unila.ac.id/68908/},
        abstract = {Processing pumpkins (Cucurbita moschata) is one alternative to prolong its shelf
life and to provide flexibility in uses. This study aims to determine differences in
yield, physical, chemical properties, antioxidant capacity and crystal structure of
honey pumpkin flour at various harvest ages. The study was designed using a
complete randomized block design with a single factor with 4 replications. The
treatments included the harvesting ages of 15, 20, 25, and 30 days after the
formation of the days after fruit set (DAFS). The data obtained were tested for
homogeneity and additivity using the Barlett test and Tuckey test, then the data was
processed using ANOVA and Least Significant Difference (LSD) at the 5\% level. The
pumpkin with various maturity levels was analysed for (starch, water, ash,
protein, fat and total carotenoids). Observations were also made for pH, yield,
potential as an antioxidant, color analysis (color reader) as well as the size and
shape of flour granules. The results indicate that pumpkin harvested at 25 DAFS
produced high yield and good quality flour.
Keywords: Cucurbita moschata, pumpkin flour, harvest age, antioxidant capacity
Pengolahan labu kuning (Cucurbita moschata) menjadi tepung merupakan salah
satu alternatif yang tepat untuk memperpanjang daya simpan serta meningkatkan
fleksibilitas penggunaannya. Penelitian ini bertujuan untuk mengetahui perbedaan
rendemen, sifat fisik, kimia, kapasitas antioksidan dan struktur kristal tepung labu
kuning madu pada berbagai umur panen. Penelitian didesain menggunakan
rancangan acak kelompok lengkap faktor tunggal dengan 4 ulangan. Perlakuan
meliputi umur panen 15, 20, 25, dan 30 hari setelah terbentuknya bakal
buah/days after fruit set (DAFS). Data yang diperoleh diuji homogenitas dan
additivitasnya menggunakan uji Barlett dan Uji Tuckey, selanjutnya data diolah
dengan ANOVA dan uji lanjut Beda Nyata Terkecil (BNT) pada taraf 5\%. Labu
kuning (Cucurbita moschata) dengan berbagai tingkat ketuaan saat dipanen
dianalisa kandungan (pati, air, abu, protein, lemak dan total karotenoid)
Pengamatan juga dilakukan terhadap pH, rendemen, potensi sebagai antioksidan,
analisa warna (color reader) serta ukuran dan bentuk granula tepung. Hasil
penelitian menunjukkan bahwa umur panen 25 DAFS menghasilkan tepung labu
kuning madu dengan rendemen dan kualitas tinggi.
Kata Kunci: Cucurbita moschata, tepung labu kuning, umur panen, aktivitas antioksidan}
}