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Putri, Lusia Eka
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Formulation of Yellow Pumpkin Powder as an Instant Drink to Enhance Body Health Surya, Sara; Rizal, Rosiana; Putri, Lusia Eka; Kamal, Sefrianita
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 4, No 4 (2021): Budapest International Research and Critics Institute November
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v4i4.3328

Abstract

The instant drink is processed products in powder form, easily soluble in water, practical in serving, and long shelf life due to their low water content and large surface area. In the current situation, a vitamin or drink that can improve the health of the body is needed. One of the compounds that can neutralize free radicals in the body as a trigger for a disease is β-carotene which has good antioxidant properties. One of the plants that contain high β-carotene is Yellow Pumpkin. It has a high nutritional content and fine fibre; thus, it is easy to digest. The method of making the instant drink is an oven drying method. This study aims to analyze β-carotene in yellow pumpkin, which is useful as an antioxidant using the UV-VIS spectrophotometry method. The absorbance of the β-carotene standard at a wavelength of 450 nm with distilled water as a blank. β-carotene standard is prepared by dissolving 0.2 g of potassium chromate in water to a volume of 100 ml.
Co-Authors Afriadi, Bayu Asmi, A. Syamsinar Dian Permata Sari Dwinatrana, Khiky Fauzan, Adrul Hafidz, Legana Huljanah, Mifta Ilhami, Restu Wahyudi Kamal, Sefrianita Nandayasa, Wira Wahyudi Nofrizal Nofrizal Nofrizal Nova Syafni Pannyiwi, Rahmat Purbanova, Reni Rafifah Azzahra Rahmat, Albiya Rizal, Rosiana Rustini Rustini Sari, Chintia Puspita Serdiani, Serdiani Surya, Sara Usman, Hendrizal Wahyu, Yazid Zidani Wahyuni, Ria Yesi Elsandra