KANDUNGAN FLAVONOID TEPUNG BIJI LABU KUNING (CUCURBITA MOSCHATA DUCH.) SEBAGAI BAHAN PANGAN FUNGSIONAL
Abstract
Biji labu kuning (Cucurbita moschata Duch.) merupakan hasil samping pangan lokal yang memiliki kandungan zat gizi dan berbagai senyawa bioaktif, termasuk flavonoid, sehingga berpotensi dimanfaatkan sebagai bahan pangan fungsional. Meskipun demikian, informasi ilmiah mengenai kandungan flavonoid pada tepung biji labu kuning masih terbatas. Penelitian ini bertujuan menganalisis kandungan flavonoid tepung biji labu kuning melalui identifikasi secara kualitatif dan penetapan kadar flavonoid total secara kuantitatif. Penelitian menggunakan rancangan eksperimen laboratorium dengan sampel berupa tepung biji labu kuning. Identifikasi flavonoid dilakukan menggunakan metode mikrokimia, sedangkan kadar flavonoid total ditentukan menggunakan metode kolorimetri aluminium klorida (AlCl₃) yang diukur dengan spektrofotometer UV-Visible. Hasil penelitian menunjukkan bahwa ekstrak tepung biji labu kuning memberikan respons positif terhadap uji flavonoid. Analisis kuantitatif menunjukkan kadar flavonoid total rata-rata sebesar 1,968%. Temuan ini menunjukkan bahwa tepung biji labu kuning memiliki potensi sebagai sumber senyawa bioaktif yang dapat dimanfaatkan dalam pengembangan pangan fungsional karena kandungan flavonoidnya yang berpotensi memberikan aktivitas antioksidan.
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