JRSSEM 2021, Vol. 01, No. 4, 401 – 408
E-ISSN: 2807 - 6311, P-ISSN: 2807 - 6494
DOI : 10.36418/jrssem.v1i4.36 https://jrssem.publikasiindonesia.id/index.php/jrssem/index
CAROTENE REDUCTION LEVEL IN THE PROCESSING OF
PUMPKIN INSTANT BROWNIES
Silvia Oktavia Nur Yudiastuti
1*
Agung Wahyono
2
Yani Subaktilah
3
1,2
Food Engineering, Politeknik Negeri Jember, Indonesia
3
Food Industrial Technology, Politeknik Negeri Jember, Indonesia
e-mail: [email protected]
*Correspondence: [email protected]
Submitted: 30 September 2021, Revised: 8 November 2021, Accepted: 14 November 2021
Abstract. Pumpkin is a local food of Jember which the amount of harvested area and productivity
is increasing every year. Pumpkin is a source of beta carotene with a relatively lower price than
other beta carotene sources. Diversification of pumpkin-based food products will produce
nutritionally rich products with added value. Brownies are one of the bakery products that can be
processed with 100% pumpkin flour as raw material, increasing the added value can be done by
diversifying it into semi-finished products with pumpkin steamed brownie premix flour. The
objective was evaluated carotene level changes as its functional component in the diversification
process. The research method used was descriptive evaluating changes in carotene in 6 treatments
of pumpkin steamed brownies premix flour formulations. Based on the results of the study, the
most abundant carotene was found in the 100% pumpkin flour formulation treatment, namely
77.99 mg/100g in premix flour and 5.05 mg/100g in steamed brownies. The higher the pumpkin
content, the lower the degree of reduction in total carotene will be.
Keywords: brownies; carotene; functional properties; local food; pumpkin.
Silvia Oktavia Nur Yudiastuti, Agung Wahyono, Yani Subaktilah
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DOI : 10.36418/jrssem.v1i4.36 https://jrssem.publikasiindonesia.id/index.php/jrssem/index
INTRODUCTION
According to FAO, local food is food
that is produced, marketed and consumed
by local or local communities. Meanwhile,
according to Law No. 18 of 2012, local food
is food consumed by the local community
according to local potential and wisdom.
Based on this, local food refers to food that
optimizes local resources that were
previously consumed for generations by
the local community both in fresh form and
processed into local specialties (UU No 18
Tahun 201 2 Ten t a n g Pa n g a n , 2012) One of
the reasons for consuming local food is
food safety and quality as well as the
impact on the environment because local
food has a close distribution distance. Local
food should be positioned as part of the
national food system because it has the
potential to achieve food security, fulfill
nutrition and drive the local rural economy.
One of the efforts made by the government
in including local food in the national food
system is to encourage the cultivation of
local foods and food product diversification
based on local food ingredients (UU No 18
Tahun 20 1 2 Te n t a ng Pangan, 2012).
Pumpkin is one of the local plants in
East Java whose harvested area, production
and productivity continues to increase
every year. In order to diversify local food
products made from pumpkin, various
studies have been carried out on
processing pumpkin into semi-finished and
ready-to-eat food. These products include
pumpkin flour and various processed
bakery products that were commonly
consumed by the surrounding community
(Indriyanti et al., 2017; Nuraliza & Fadilah,
2016; C. . Nurjanah et al., 2017; N. Nurjanah
& Usmiati, 2006; Pramudito & Salim, 2020).
However, no study has been carried out
in the production of premix flour for bakery
products. Based on its characteristics,
pumpkin flour cannot trap gas in the
dough, so the bacterial product that is
more suitable to be developed with
pumpkin flour raw materials is brownies.
Brownies are a type of non-expands
chocolate bakery but has a moist inner
texture, dry top textured, and has a sweet
taste and a distinct chocolate aroma.
Pumpkin is a source of beta carotene
with an amount of 1.18mg/100g –
2.25mg/100g (de Carvalho et al., 2012,
2014; Milani et al., 2017; Toan et al., 2018).
Beta carotene is one type of carotenoids,
apart from being provitamin-A, beta
Carotenoids also act as antioxidants
effective at low oxygen concentrations.
Some of the properties of beta carotene
include being fat-soluble, soluble in non-
polar and semi-polar solvents, and
sensitive to free air oxidation
(Priyadarshani, 2017). Among these
properties, there has not been a study on
the effect of heat processing on beta-
carotene where in general food processing
processes for diversification of processed
pumpkin products using heat include
pasteurization, steaming, boiling, or
roasting temperatures. In terms of pumpkin
diversification into pumpkin brownie
premix flour, heat processing was carried
out in the manufacture of flour, as well as
heat processing when steaming the
brownies (Toan et al., 2018).
403 | Carotene Reduction Level in The Processing of Pumpkin Instant Brownies
METHODS
The research was conducted in August
- December 2020 at the Food Processing
Laboratory of Politeknik Negeri Jember and
test laboratory of the Agricultural
Technology Faculty of Universitas Gajah
Mada. The study began with preliminary
research in determining the formulation
and method of making pumpkin steamed
brownies until six treatments were
produced which were variations in the ratio
of substituted wheat flour with pumpkin
flour. The tools used in this research are
basin, egg beater, food dehydrator,
grinder, incubator, desiccator, furnace,
porcelain dish, aluminum cup, socket,
kjeldhal flask, RVA, texture analyzer. The
materials used were local varieties of
Jember pumpkin, ant sugar, wheat flour,
eggs, palm oil, margarine, baking powder,
filter paper, Vaseline, silica gel, 50% NaOH,
4% K2SO4, PP indicator, concentrated
H2SO4, selenium, HgO2, 2% boric acid,
hexane and distilled water. The study was
conducted using a descriptive explanatory
research method consisting of six
treatment wheat flour and pumpkin flour
comparison which is presented in Table 1
(Wahyono et al., 2020).
Table 1. Design of Experiment
Ingredients
BR01
BR11
BR12
BR13
BR14
BR15
Wheat Flour (g)
100
80
60
40
20
0
Pumpkin Flour (g)
0
20
40
60
80
100
Powder Milk (g)
65
65
65
65
65
65
Powdered sugar (g)
48
48
48
48
48
48
Baking powder (g)
6
6
6
6
6
6
Palm oil (g)
50
50
50
50
50
50
Margarine (g)
50
50
50
50
50
50
Whole egg (g)
110
110
110
110
110
110
Source: (Wahyono et al., 2020)
The Production of Pumpkin Flour
20 kg of local Jember pumpkin was
peeled and removed the seeds and matrix.
Furthermore, the pumpkin was washed
using tap water and sliced with a thickness
of 2 cm. The pumpkin was soaked in 0.2%
sodium metabisulfite for 23.05 minutes.
The pumpkin was then drained and dried at
85C for 11.4 hours using a food dehydrator.
Dried pumpkin was ground using a grinder
and sieved at 80 mesh size (Wahyono et al.,
2018).
Pumpkin Brownie Premix Flour
Production
The first dough mix was wheat flour
and pumpkin flour according to the
treatment. The second dough mix was
powdered sugar, milk powder, and baking
powder before adding to the first mix. The
first and second mixes were then stirred
until evenly distributed and put in an
airtight container (Subaktilah, Wahyono,
Yudiastuti, & Mahros, 2021).
Silvia Oktavia Nur Yudiastuti, Agung Wahyono, Yani Subaktilah
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Pumpkin Steamed Brownie Production
whisk together the eggs and palm oil
in a large bowl, it was called wet
ingredients. Pour wet ingredients into dry
mix of pumpkin steamed brownie premix
flour, stirred well. Pour melted margarine
into the mix and fold until just combined.
The batter will be thick. Then, pour the
batter into an 8×8inch baking pan lined
with parchment paper. Use a rubber
spatula to spread it to all four sides of the
pan and to smooth the top. The mixture
will be very thick. Transfer the pan into a
steaming pot and steam for 40 to 45
minutes, until a toothpick inserted comes
out with a few crumbs attached. Allow the
brownies to cool completely before slicing
and serving.
Carotene Analysis
The emulsion product is weighed as
much as 0.1 grams and put into a 25 mL
volumetric flask, then the sample is
dissolved with hexane until mark, by
shaking until completely homogeneous.
The Sample absorbance was measured at a
wavelength of 446 nm using
Spectrophotometry. Furthermore, the total
carotenoid value is calculated using the
following equation:
T" = "
25"𝑥"𝐴"𝑥"383
100"𝑥"𝑊
(1)
T = total carotenoids;
A = Absorbance at a wavelength of 446 nm;
W = Weight of sample (grams)
RESULTS AND DISCUSSION
The pumpkin flour used in this study
was made from fresh local Jember pumpkin
purchased from local farmers. The process
of making pumpkin flour was carried out
using a previously optimized method to
produce pumpkin flour with the best
antioxidant content. Processing of fresh
pumpkin into pumpkin flour is part of the
preliminary research conducted in this
study. The total carotene content of
pumpkin flour produced as the raw
material for this research was then
compared with commercial pumpkin flour
that has been circulating in the market. The
total carotene results analysis of the
content are presented in Table 2.
Table 2. Carotene in Pumpkin Flour
Pumkin Flor
Caroteen
(mg/100gr)
Commercial pumpkin
Flour
0,37
Used in the research
1,46
Source: Research Laboratory analysis
Result, 2020
The total carotene content in pumpkin
flour used in this study was 4 times higher
than the flour that has been
commercialized in the market. Based on the
analysis of the results, it is expected that the
total carotene content in brownies will not
decrease drastically.
Preliminary experiments, previously
also carried out on the process to get
ingredients composition of pumpkin
steamed brownies with minimal taste and
texture, which refers to research that
examines the formulation of brownies with
sweet potato flour as raw material. The
advantage of pumpkin brownies produced
in this study is that they do not use
chocolate like brownies in general. This is
405 | Carotene Reduction Level in The Processing of Pumpkin Instant Brownies
intended to produce brownies with a
strong pumpkin taste and aroma as its
advantages.
The product produced in this study is
actually a semi-finished product ready to
be processed which is pumpkin steamed
brownies premix flour, but to ensure
product quality that will be accepted by
consumers, testing was also carried out on
the final product that will be consumed by
consumers, namely, pumpkin steamed
brownies. So that the total carotene test
was carried out both on pumpkin flour as a
raw material for the product, premix flour
which will be processed by consumers, and
steamed pumpkin brownies which will be
consumed by consumers. The results
analysis of total carotene in premix flour
and pumpkin steamed brownies are
presented in the figure 1
Figure. 1: Total Carotene in Premix Flour
and Steam Brownies
Based on Figure 1, the more
comparisons of pumpkin flour in the
product formulation, the higher the total
carotene content in the product. A very
significant difference is shown in the
formulation of pumpkin steamed brownies
using 100% pumpkin flour in its
formulation. The total carotene content in
the product is as follows:
1. Formulation of 0%, is 2.59mg/100gr in
premix flour and 1.1mg/100g in
steamed brownie product.
2. Formulation of 20%, 4.12mg/100gr in
premix flour and 1.8mg/100g in
steamed brownie product.
3. Formulation of 40%, 4.42mg/100gr in
premix flour and 2.64mg/100g in
steamed brownie products
4. Formulation of 60%, 6.41mg/100gr in
premix flour and 2.98mg/100g in
steamed brownie products
5. Formulation of 80%, 12.63mg/100gr in
premix flour and 3.34mg/100g in
steamed brownie products
6. Formulation of 100%, 78.19mg/100g
and 5.01mg/100g in the steamed
brownie product.
Total carotene reduction is the ratio of total
carotene in pumpkin steamed brownies
with total carotene in premix flour. The data
is presented in graphical form in Figure 2.
Figure. 2: Carotene Reduction in Pumpkin
Steam Brownies from Pumpkin Steam
Brownies Premix Flour
In the publication of the results of
previous studies, it was stated that the
pumpkin premix flour which had the higher
nutritional value among treatment was
substituted with 20% pumpkin flour
0%
10%
20%
30%
40%
50%
60%
70%
0 20 40 60 80 100
% decrease of Total Caroten
Pumpkin Flour Subsitution
Silvia Oktavia Nur Yudiastuti, Agung Wahyono, Yani Subaktilah
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DOI : 10.36418/jrssem.v1i4.36 https://jrssem.publikasiindonesia.id/index.php/jrssem/index
(Subaktilah, Wahyono, Yudiastuti, &
Avianti, 2021)as well as the pumpkin
steamed brownie product which was
declared to have the higher nutritional
value among treatment, which was
substituted with 20 % of pumpkin flour
(Subaktilah, Wahyono, Yudiastuti, &
Mahros, 2021). However, the results were
not the same as the results of the analysis
of total carotene in the premix flour of
instant steamed pumpkin brownies and
their brownie products. From the result
obtained as presented in figure 2, the
higher the total carotene content in the
pumpkin steamed brownie premix flour,
the lower the total carotene reduction rate
in the pumpkin steamed brownie product
that will be processed by consumers.
according to Figure 2, the average
reduction of carotene in the study was 38%,
namely 41% reduction in 0% treatment,
45% reduction in 20% treatment, 60%
reduction in 40%, 47% in 60% treatment,
27% in treatment 80%, and 6% at 100%
treatment. Based on the carotene reduction
value, it can be concluded that wheat flour
has an effect on the decrease in total
carotene during the making process of
pumpkin steamed brownies, considering
that other ingredients are added to the
formulation in the same amount and the
reduction rate is very small in the product
formulation of 100% pumpkin flour. This
result is in line with the results of previous
research which states that consumers
choose brownies with 100% pumpkin flour
content, because they have a texture that is
more like brownies and the aroma of
pumpkin is very dominant (Yudiastuti et al.,
2021).
Starch wheat is present in the form of
small granules (1-40 m) and in a system, for
example dough, flour dispersed and serves
as a filler. The protein from wheat flour
forms a interconnected network on dough
and responsible as components that make
up viscoelastic. Gluten is the main protein
in wheat flour consisting of gliadin (20-
25%) and glutenin (35-40%). About 30%
Gluten amino acids are hydrophobic and
these amino acids can cause proteins to
clump through hydrophobic interactions
and fat binding and other non-polar
substances. When Wheat flour mixed with
water, the parts of the protein that expand
carry out hydrophobic interactions and
reactions sulfydryl-disulfide exchange
produce bonds like polymers. These
polymers interact with other polymers
through bonds hydrogen, hydrophobic and
disulfide bonds cross-linking to form like
sheet-like film and has the ability to bind
gases trapped. In making the dough
subjected to heating, gluten has ability as a
material that can form adhesive (sticky
properties), cohesive mass (materials can
become adhesive) cohesive), films, and 3-
dimensional networks. The use of gluten in
the bakery industry is intended to give
strength to dough, capable of storing gas,
forming structure and water absorption.
Gluten also used for formulation purposes,
binders, and fillers (Jasthi et al., 2020).
The greater the concentration of wheat
flour causes most of the water to be
absorbed into the starch. The addition of
water into flour will cause starch absorbs
water and expands. However, the amount
of water absorbed and swelling
phenomena were limited. The maximum
water absorbed was only reach 30%. When
the starch granules heated, water volume
407 | Carotene Reduction Level in The Processing of Pumpkin Instant Brownies
and swelling will be increase. During the
process of mixing the dough which is
accompanied by heating and also continue
with steaming temperature, water
absorption occurs gradually. If Wheat flour
was only mixed with water then the
swelling of the starch granules will occur
maximally, but fat from other ingredients
turns out have a strong influence. When fat
lumps spread between starch gel, starch
can't swell naturally maximum. In the
condition where the globules fat interacts
with non-polar substance, fat globule will
also bind the starch that swelling is not
optimal. Even though according to its
function which can form a matrix layer, it is
expected to protect carotene during the
dough processing and steaming.
CONCLUSIONS
The higher the content of pumpkin
flour, the total amount of carotene in
premix flour will be higher and the rate of
decrease in total carotene will be lower.
Wheat flour has an effect in reducing total
carotene in product formulations. The
increase in the addition of pumpkin flour in
the formulation of pumpkin steamed
brownie premix flour causes gluten to not
work optimally in protecting beta carotene
in the processing.
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possible open access publication
under the terms and conditions of the Creative
Commons Attribution (CC BY SA) license
(https://creativecommons.org/licenses/by-sa/4.0/).