Karakteristik Fisikokimia dan Kadar Betakaroten Susu Sapi dengan Penambahan Puree Labu Kuning
DOI:
https://doi.org/10.61404/mutiara.v4i1.560Keywords:
β-Carotene, Fortification, Milk, PumpkinAbstract
Cow's milk is a nutritious food that can be developed into a functional food through the addition of natural ingredients rich in β-carotene, such as pumpkin puree. This study aimed to analyze the effect of pumpkin puree addition on the physicochemical characteristics and β-carotene content of cow's milk and to determine the optimum formulation. The study employed four treatments, namely P0 (0%), P1 (5%), P2 (10%), and P3 (15%) pumpkin puree addition. The observed parameters included pH value, color (L*, a*, and b*), fat content, and β-carotene content, which were analyzed using analysis of variance (ANOVA) at a 5% significance level. The results showed that the pH remained stable within the range of 6.77-6.79, lightness (L*) decreased, while redness (a*), yellowness (b*), and β-carotene content increased. The highest β-carotene content was obtained in treatment P2 at 2,805.0 µg/100 mL, whereas the fat content ranged from 24.93% to 34.04%. The study concludes that the addition of pumpkin puree significantly affects the physicochemical characteristics and increases the β-carotene content of cow's milk, with the optimum formulation achieved by adding 10% pumpkin puree. The novelty of this study lies in determining the optimum pumpkin puree formulation based on an integrated evaluation of physicochemical characteristics and β-carotene content in pasteurized cow's milk.
Downloads
References
Anugrah, Oktafila. “Nilai Overrun, Kecepatan Leleh dan Kadar Betakaroten Es Krim Susu Sapi dengan Penambahan Pure Labu Kuning (Cucurbita Moschata).” Universitas Islam Negeri Sultan Syarif Kasim Riau, 2020.
Arkan, Naofal Dhia, Triana Setyawardani, dan Triana Yuni Astuti. “Pengaruh Penggunaan Pektin Nabati dengan Persentase yang Berbeda terhadap Nilai pH dan Total Asam Tertitrasi Yogurt Susu Sapi.” Jurnal Teknologi Hasil Peternakan 2, no. 1 (2021): 1–7. https://jurnal.unpad.ac.id/jthp/article/view/28302.
Bohrer, Benjamin M. “An Investigation of the Formulation and Nutritional Composition of Modern Meat Analogue Products.” Food Science and Human Wellness 8, no. 4 (2019): 320–329. https://www.sciencedirect.com/science/article/pii/S2213453019301144.
Devi, Evangelia, Diyan Setyaji, dan Ruth Setyaning. “Pengaruh Penambahan Puree Labu Kuning (Cucurbita Moschata) terhadap Tingkat Kesukaan dan Kadar Beta Karoten Kue Putu Ayu.” Jurnal Media Gizi Ilmiah Indonesia 3, no. 2 (2025): 96–110. https://mgii-journal.web.id/index.php/mgii/article/view/59.
Hurria, Manaratul, Udrika Lailatul Qodri, dan Aqidatun Naffiah Choirunniza. “Analisis Perbandingan Kadar β-Karoten Kulit Buah Labu Kuning (Cucurbita Moschata) Menggunakan Metode Spektrofotometri Uv-Vis.” Jurnal Farmamedika 9, no. 2 (2024): 183–188. https://ejournal.sttif.ac.id/index.php/farmamedika/article/view/365.
Ismaningtyas, Dina, dan Khusnul Khotimah. “Fortifikasi Puree Wortel dan Labu Kuning pada Sosis Ayam sebagai Upaya Peningkatan Kandungan β-Karoten.” Journal of Applied Agriculture, Health, and Technology 4, no. 2 (2025): 34–46. https://journal.uns.ac.id/index.php/jaht/article/view/3140.
Khafiza, Salma Rukhiatul, Nadira Aliffia, Wija Krisman, Nayla Ayu Mulya Putri, Sulistina Hasya Nuraisyah, Refal Maulana Fadillah, Abrar Ghani Azis, Raden Siti Nurlaela, dan Arti Hastuti. “Karakteristik Fisikokimia pada Minyak dan Lemak dari Sumber Nabati Hewani.” Karimah Tauhid 4, no. 2 (2025): 1587–1595. https://ojs.unida.info/karimahtauhid/article/view/17171.
Lismawati, Tutik, dan Nofita. “Kandungan Beta Karoten dan Aktivitas Antioksidan terhadap Ekstrak Buah Labu Kuning (Cucurbita Moschata).” Jurnal Mandala Pharmacon Indonesia 7, no. 2 (2021): 263–273. https://jurnal-pharmaconmw.com/jmpi/index.php/jmpi/article/view/111.
Mustariani, Baiq Ayu Aprilia, dan Baiq Rauhil Hidayanti. “Skrining Fitokimia Ekstrak Etanol Daun Renggak (Amomum Dealbatum) dan Potensinya sebagai Antioksidan.” SPIN: Jurnal Kimia dan Pendidikan Kimia 3, no. 2 (2021): 143–153. https://journal.uinmataram.ac.id/index.php/spin/article/view/4029.
Nurhikmah, Isna Rizqi, Addina Rizky Fitriyanti, Hersanti Sulistyaningrum, dan Yunan Kholifatuddin Sya’di. “Karakteristik Fisik dan Karakteristik Kimia Firm Yoghurt dengan Penambahan Pure Labu Kuning.” In Prosiding Seminar Nasional UNIMUS, 6:614–623. Semarang: Universitas Muhammadiyah Semarang, 2023. https://prosiding.unimus.ac.id/index.php/semnas/article/view/1552.
Pham, Van Tan, Thi Kim Loan Le, Duc Ngoc Vu, Thi Yen Nhi Tran, Long Giang Bach, dan Tan Phat Dao. “Changes of Physicochemical, Bioactive compounds and Antioxidant Activity of Nutritional Beverages Products from VD20 Broken Rice in the Pasteurization Process.” Food Chemistry 24 (2024): 1–9. https://pmc.ncbi.nlm.nih.gov/articles/PMC11625289/.
Pramono, Ulfah Zahra, dan Setyo Widiarto. “Pengaruh Substitusi Puree Labu Kuning (Cucurbita moschata) terhadap Kualitas Sensoris dan Uji Kesukaan pada Kue Nastar.” Eduturisma 10, no. 1 (2025): 13–23. https://ejournal.asaindo.ac.id/index.php/eduturisma/article/view/2742.
Purnamasari, Putri, Susilawati, Sussi Astuti, dan Suharyono A.S. “Pengaruh Penambahan Puree Labu Kuning (Cucurbita Moschata Duch) terhadap Sifat Sensori dan Fisikokimia Cookies Berbahan Dasar Campuran Tepung Mocaf dan Tepung Terigu.” Jurnal Agroindustri Berkelanjutan 1, no. 2 (2022): 187–197. https://jurnal.fp.unila.ac.id/index.php/JAB/article/view/6326.
Putri, Diwyacitta Antya, Hidayatun Muyasyaroh, Febriani Lukitasari, Nugrahani Astuti, Novia Tesalonika Amanda Rerung, dan Raida Amelia Ifadah. “Analysis of Physicochemical and Organoleptic Characteristics of Yellow Pumpkin Pudding (Cucurbita Moschata).” Agrisaintifika: Jurnal Ilmu-ilmu Pertanian 9, no. 3 (2025): 721–731. https://journal.univetbantara.ac.id/index.php/agrisaintifika/article/view/7589.
Qodri, Udrika Lailatul. “Pengukuran β-Karoten pada Daging Labu Kuning (Cucurbita Moschata Durch) Menggunakan Pelarut Etanol, Metanol dan Heksan.” Jurnal Syntax Admiration 4, no. 7 (2023): 989–999. https://jurnalsyntaxadmiration.com/index.php/jurnal/article/view/731.
Risti, Putu Anjani Dana, Ni Nyoman Puspawati, dan Ni Wayan Wisaniyasa. “Perbandingan Susu Segar dan Puree Labu Kuning (Cucurbita Moschata ex. poir) terhadap Karakteristik Firm Yoghurt Probiotik dengan Lacticaseibacillus Paracasei Rb210.” Itepa: Jurnal Ilmu dan Teknologi Pangan 14, no. 4 (2025): 738–770. https://ejournal3.unud.ac.id/index.php/itepa/article/view/2663.
Santoso, Eli Budi, Basito, dan Dimas Rahadian Aji Muhammad. “Pengaruh Penambahan Berbagai Jenis dan Konsentrasi Susu terhadap Sifat Sensoris dan Sifat Fisikokimia Puree Labu Kuning (Cucurbita Moschata).” Jurnal Teknosains Pangan 2, no. 3 (2013): 15–26. https://jurnal.uns.ac.id/teknosains-pangan/article/view/4450.
Sari, Nurtika, Yannie Asri Widanti, dan Akhmad Mustofa. “Karakteristik Es Krim Labu Kuning (Curcubita Moschata) dengan Variasi Jenis Susu.” JITIPARI: Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI 2, no. 2 (2017): 95–102. https://ejurnal.unisri.ac.id/index.php/jtpr/article/view/1895.
Sitinjak, Eighsya Krisna Mileniatri. “Pengaruh Penambahan Puree Labu Kuning dan Lama Fermentasi terhadap Karakteristik Mutu Yoghurt Susu Kambing Etawa.” Universitas Sumatera Utara, 2024.
Supriyono, Teguh, Retno Murwani, dan Nurrahman. “Kandungan Beta Karoten, Polifenol Total dan Aktifitas ”Merantas” Radikal Bebas Kefir Susu Kacang Hijau (Vigna Radiata) oleh Pengaruh Jumlah Starter (Lactobacillus Bulgaricus san Candida Kefir) dan Konsentrasi Glukosa.” Jurnal Gizi Indonesia 2, no. 2 (2014): 65–71. https://ejournal.undip.ac.id/index.php/jgi/article/view/8614.
Umami, Fitri Faidatul. “Pengaruh Puree Labu Kuning (Cucurbita Moschata) terhadap Karakteristik Fisikokimia dan Sensori Donat.” Universitas Semarang, 2023.
Wehantouw, Frenly, Almawaty Kaemba, Edi Suryanto, dan Christine F. Mamuaja. “Potensi Antioksidan Beras Analog dari Sagu Baruk (Arenga microcarpa) dan Ubi Jalar Ungu (Ipomea batatas L. Poiret).” Agritechnology: Jurnal Teknologi Pertanian 2, no. 1 (2019): 1–10. https://garuda.kemdiktisaintek.go.id/documents/detail/1651572.
Yulianti, Dian Eka Rahma, Nurrahman, dan Wikanastri Hersoelistyorini. “Pengaruh Penambahan Maizena terhadap Kadar β-Karoten, Aktivitas Antioksidan dan Sifat Organoleptik Sup Labu Kuning Instan.” Jurnal Pangan dan Gizi 10, no. 2 (2020): 61–72. https://jurnal.unimus.ac.id/index.php/JPDG/article/view/6636.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 *Arif Ismanto, Qonitha Aqila Shofi, Muh. Ichsan Haris, Khoiru Indana
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
