Evaluation of the Quality of Pumpkin Seed Flour and Capsules as Food Supplements
Abstract
Pumpkin seeds contain a variety of useful nutrients, so they become a food supplement. This study aimed to evaluate the quality of pumpkin seed flour and capsules. This study used the experimental method. The pumpkin used came from a local market in Makassar City. Cleaned pumpkin seeds-then dried in the sun for ± 7 hours. After that, put them in the oven at a temperature of 70-75°C for 3 hours. Next, blended them until they became smooth flour and sieved through a 70 mesh sieve. Put the flour into a capsule shell size 00. The quality of pumpkin seed flour and capsules is tested at the Neutraseutical Laboratory and the Integrated Laboratory of Hasanuddin University. The evaluation of flour quality was carried out with 3 indicators which are the moisture content test, the incompressible density test, and the flow time test. Meanwhile, the evaluation of capsule quality was also carried out with 3 indicators, which are the time disintegration test, the weight diversity test, and the shelf-life test. Based on the evaluation of flour quality, pumpkin seed flour meet the required standards for the moisture content test (3.57%) and the incompressible density test (0.2427 g/cm3), but did not meet the required standards for the flow time test. Furthermore, pumpkin seed capsules meet the required standards for the three indicators tested, namely, the weight diversity (according to Pharmacopeia 1 edition 3), the time disintegration (6 minutes) and the shelf-life (115 days). Pumpkin seed flour and capsules can be used as food supplements because they meet the required standards to evaluate quality.
References
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31. Tahendugang UI, Nurakhirawati, Mappirutu. Kajian Umur Simpan Ekstrak Antosianin Ubi Jalar Ungu (Ipomea batatas L. var. Ayamurasaki) Tercampur Maltodekstrin dalam Kemasan Kapsul. Natural Science; Journal of Science and Technology. 2015;4(2).
2. Pawarti. Penggunaan Buah Labu Segar (Cu-curbita Sp) Menjadi Intermediate Produk (Tepung Labu) Sebagai Upaya Menuju Pertumbuhan Inklusif Berkelanjutan di Wilayah Kabupaten Semarang. Semarang: Universi-tas Katolik Soegijapranata; 2012.
3. Mohammed F, Nikzad H, Taghizadeh M, Moravveji SA. Effect of Pumpkin Extrac Regimen on Testicular Structure and Serum Biochemical Parameters in Cyclophospha-mide-Treated Adult Rats. Journal of Kashan University of Medical Sciences. 2013;17(5): 438-446.
4. Kim MY, Kim E, Kim, Choi C, Lee BH. Comparison of the Chemical Composition and Nutritive Values of Various Pumpkin (Cucurbitaceae) Species and Parts. Nutrition Research and Practice. 2012;6:21-27.
5. Montesano D, Blasi F, Simonetti MS, Santini A, Cossignani L. Chemical and Nutritional Characterization of Seeds Oil from Cucurbita Maxi-ma (Var. Barretina) Pumpkin. Foods. 2018; 7(3):1-14.
6. Nkosi CZ, Opoku AR, Terblanche. Antioxidant Effects of Pumpkin Seeds (Cucurbita Pepo) Protein Isolate in CCl4 Included Liver Injury in Low-Protein Fed Rats. Phytotherapy Research. 2008;20(11):935-940.
7. Patel S. Pumpkin (Cucurbita Sp) Seed as Nutraceutic: A Review on Status Quo and Scopes. Mediterranean Journal of Nutrition and Metabolism. 2013;6:183-189.
8. Rustina. Uji Aktivitas Antioksidan dan Anti-bakteri Ekstrak Etil Asetat Biji Labu Kuning (Cucurbita Moschata Durch). [Thesis]. Yog-yakarta: Universitas Muhammadiyah Yog-yakarta; 2016.
9. Zuhair, et al. Pumpkin Seed Oil Modulates the Effect of Felodipine and Catropil in Spontanosly Hypertensive Rats. Pharmacology Research. 2000;41:555-563.
10. Syed QA, Akram M, Shukat R. Nutritional and Therapeutic Importance of the Pumpkin Seeds. Biomedical Journal of Scientific and Technical Research. 2019;21(2).
11. Lestari B, Meiyanto E. A Review: The Emerging Nutraceutical Potential of Pumpkin Seeds. Indonesia Journal of Cancer Chemoprevention. 2019;9(2):92-101.
12. Wong A, Viola D, Bergen D, Caulfield E, Mehrabani J, Figueroa A. The Effects of Pumpkin Seeds Oil Supplementation on Arterial Hemodynamics Stiffness and Cardiac Autonomic Function in Postmenopausal Woman. Complementary Therapies in Clinical Practice. 2019;37:23-26.
13. El-Mossalami A E.M.K, Sleem AA, Abdel-Salam O M.E, Shaffie N, Kenawy SA. Antihypertensive and Cardioprotective Effect of Pumpkin Seeds Oil. Journal of Medicinal Food. 2012;5(2): 180-189.
14. Miranti M, Andini S, Lohitasari B. Formulasi Suplemen Kesehatan Granul Instan Berba-han Baku Terong Belanda. Fitofarmaka: Jurnal Ilmiah Farmasi. 2016;6(2):88-95.
15. Suwaris I, Saputra SA. Evaluasi Mutu Obat Tradisional Kapsul Buah Mengkudu. Jurnal Sintesis. 2020;1(1):16-21.
16. Voight. Buku Pelajaran Teknologi Farmasi. Yogyakarta: Gadjah Mada University; 1995.
17. Burhan L, Yamlean PVY, Supriati HS. Formu-lasi Sediaan Granul Effervescent Sari Buah Sirsak. Phamacon.2012;1(2):72-78.
18. Wijayati M, Saptarini NM, Herawati IE, Su-herman SE. Formulasi Granul Effervescent Sari Kering Lidah Buaya Sebagai Makanan Tambahan. Indonesian Journal of Pharmaceutical. 2014;1(1):1-6.
19. Nurshodiq MR, Darni Y, Azwar E. Aplikasi Kitosan Sebagai Antimikroba pada Cangkang Kapsul Berbasis Karagenan dari Rumput Laut (Euchema Cottonii). Inovasi Pembangunan. 2022;10(1):29-38.
20. Wulandari F, Widyawati FW, Rizaldi K, Sya-putri FN. Formulasi dan Evaluasi Fisik Sediaan Kapsul Ekstrak Cincau Hijau (Cyclea Barbata Miers) Sebagai Anti Infeksi. As-Syifaa Jurnal Farmasi. 2020;12(2):150-157.
21. Lachman L, Herbert AL, Joseph LK. Teori dan Praktek Industri Farmasi Edisi III. Ja-karta: Universitas Indonesia, 2008.
22. Banne Y, Ulaen SPJ, Lombeng F. Uji Kekera-san, Keregasan dan Waktu Hancur Beberapa Tablet Ranitidin. Jurnal Ilmiah Farmasi Poltekes Manado. 2012;3(2):74-78.
23. Adhadian R. Pengembangan Formulasi dan Karakterisasi Sediaan Kapsul dengan Zat Aktif Yogurt Kering dari Susu Sapi Murni. [Thesis]. Bandung: Universitas Bhakti Kencana; 2021.
24. Sugianto L, Yetti OK, Handayani S. Uji Keseragaman Bobot dan Keseragaman Kadar Sediaan Pulveres yang Dibuat di Apotek. Motorik Jurnal Ilmu Kesehatan. 2008; 3(6).
25. Rahayu P dan Yusrizal. Keseragaman Bobot Resep Racikan Serbuk Bagi (Pulveres) di Apotik Kota Bandar Lampung Tahun 2017-2019. Jurnal Analisis Kesehatan. 2019; 8(1): 13-16.
26. Agsanita Y, Aini SR, Erwinayanti GAP S. Weight Uniformity Test of Divided Powders in Prescribing Pediatric Patients at Public Health Centers in Mataram. Jurnal Kedokteran Unram.2021;10(3):515-520.
27. Jasmiadi. Uji Keseragaman Bobot Obat Racikan dalam Bentuk Sediaan Kapsul Gelatin Keras dari Beberapa Apotek di Makassar. Jurnal Ilmiah Kesehatan Diagnosis. 2013; 3(3):58-62.
28. Wahyuningsih. Pengawetan Ikan Bandeng (Chanos-Chanos Forsk) Tinggi Lisin dengan Pengasapan Cair dan Penambahan Senyawa Antimikrobia dan Antioksidan dari Daun Sirih Tinggi Oleoresin (Pippebite Linn) dalam Bentuk Kapsul. Metana. 2009;6(1).
29. Sumarni NK, Ibrahim N, Diharnaini, Khaerunisa. Pendugaan Masa Simpan Likopen Buah Tomat Afkiran (Lycopersicum Esculentum Mill) Tersalut Maltodestrin dalam Kemasan
Kapsul pada Berbagai Suhu Penyimpanan. Natural Science; Journal of Science and Technology. 2016;5(1):69-75.
30. Daniel K, Mappiratu, Sumarni NK. Masa Sim-pan Likopen dari Buah Tomat (Lysopersicum Pyriforme) Tercampur Maltodesktrin dalam Kemasan Kapsul. Kovalen: Jurnal Riset Kimia. 2017;3(3):223-233.
31. Tahendugang UI, Nurakhirawati, Mappirutu. Kajian Umur Simpan Ekstrak Antosianin Ubi Jalar Ungu (Ipomea batatas L. var. Ayamurasaki) Tercampur Maltodekstrin dalam Kemasan Kapsul. Natural Science; Journal of Science and Technology. 2015;4(2).
Authors
Syam, A. (2022). Evaluation of the Quality of Pumpkin Seed Flour and Capsules as Food Supplements. Media Kesehatan Masyarakat Indonesia, 18(2), 43-49. https://doi.org/10.30597/mkmi.v18i2.20847
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