Optimasi Kadar Total Penol dan Aktivitas Antioksidan Tepung Labu Kuning Menggunakan Response Surface Methodology (RSM)
Abstract
Yellow pumpkin (Cucurbita moscata) is a local plant that is yet optimally utilized. It has been reported that drying temperature and pre-treatment of metabisulfite greatly affected the total phenolic contents and antioxidant activity of pumpkin flour. Response Surface Methodology (RSM) considered to be a powerful tool to optimize process conditions in order to get a high yield of particular response. Process optimization was done based on the Box-Behnken construction that consisted of 12 factorial treatments and 5 replicates of central point treatments. Factorial treatment as an independent variable were immersion of meta-bisulfite (15-45 min), temperature of draying (75-85oC), and duration of drying (8-12 h). Based on the data acquired by Box-Behnken Design, a quadratic model can predict the response at any point. The response variables correlated well with the independent variables according to the multiple regression analysis. The R2 of the model fitted for total phenolic content and DPPH scavenging activity was 0.9171 and 0.9746, respectively. Based on the model, the optimum conditions for manufacturing of pumpkin flour were 15 min of immersion of meta-bisulfite, 83.03 oC of drying temperature, and 10.04 h of drying time. Those optimized conditions produced pumpkin flour which has predicted total phenolic content of 1.83 mg GAE/g sample and DPPH scavenging activity of 91.072%.
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Keywords— antioxidant, flour, RSM, pumpkin
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