Utilization of Pumpkin Seeds (Cucurbita Moshcata D.) in the Making of Fermented Drink

Eveline, Paloma

2018

Abstract

Pumpkin (Cucurbita moschata Duchesne) is a type of Indonesian plants whose flesh is widely used as traditional processed foods (dodol, kolak, chips), while the utilization of the seeds is not optimal. Pumpkin seeds have been reported to contain bioactive compounds and functional nutrients (vitamins, fiber, antioxidants) that can be increased by the fermentation process. This study aims to produce fermented pumpkin seeds. Initially, the ratio of pumpkin seeds to water (1:3, 1:4, 1:5 [w/v]) and skim milk concentration (5%, 10%) was determined on LAB fermentation of Lactobacillus plantarum : Streptococcus thermophilus 1:1. Analysis of pH, total of titrated acids (TTA), and total LAB showed a ratio of 1:3 and 10% skim milk to provide products that meet the standards, which in a sequence are 4.34, 0.84%, 1.5×109 cfu/ml. The selected formulation was then used to determine the ratio of L. plantarum and S. thermophilus (1:1, 1:2, 2:1). The ratio of 1:1 is selected as the ratio that yields pH, TTA, and total LAB according to the standard, which in a sequence are 4.27, 0.84%, 2.2×109 cfu/ml. The products with preferred formulation contains proximate according to the standard (83.62% water, 0.84% ash, 2.30% milk fat, 4.00% protein, 9.24% carbohydrate [by difference]), phenolic 643.27 mg GAE/l, flavonoid 612.00 mg GAE/l; as well as increased antioxidant activity by 55.81% after fermentation (IC50 291694.47 mg/l). The product is considered acceptable by panelists in hedonic (4.05 of 7.0) with a good level of safety based on toxicity test of 786.90 ppm (low toxic) and free of coiliform microorganisms.

Paper Citation

in Harvard Style

Eveline. and Paloma. (2018). Utilization of Pumpkin Seeds (Cucurbita Moshcata D.) in the Making of Fermented Drink. In Proceedings of the 3rd International Conference of Computer, Environment, Agriculture, Social Science, Health Science, Engineering and Technology - Volume 1: ICEST, ISBN 978-989-758-496-1, pages 187-193. DOI: 10.5220/0010040301870193

in Bibtex Style

@conference{icest18,
author={Eveline and Paloma},
title={Utilization of Pumpkin Seeds (Cucurbita Moshcata D.) in the Making of Fermented Drink},
booktitle={Proceedings of the 3rd International Conference of Computer, Environment, Agriculture, Social Science, Health Science, Engineering and Technology - Volume 1: ICEST,},
year={2018},
pages={187-193},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010040301870193},
isbn={978-989-758-496-1},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 3rd International Conference of Computer, Environment, Agriculture, Social Science, Health Science, Engineering and Technology - Volume 1: ICEST,
TI - Utilization of Pumpkin Seeds (Cucurbita Moshcata D.) in the Making of Fermented Drink
SN - 978-989-758-496-1
AU - Eveline.
AU - Paloma.
PY - 2018
SP - 187
EP - 193
DO - 10.5220/0010040301870193