FORMULASI BISKUIT SUBSTITUSI TEPUNG BIJI MELON (CUCUMIS MELO L.) DAN KULIT BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS) SEBAGAI SUMBER FLAVONOID

Kevin Fitria Kemala, . (2026) FORMULASI BISKUIT SUBSTITUSI TEPUNG BIJI MELON (CUCUMIS MELO L.) DAN KULIT BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS) SEBAGAI SUMBER FLAVONOID. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.

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Abstract

Obesity is characterized by excessive body fat accumulation, leading to increased free radical production and oxidative stress. Antioxidants play an important role in neutralizing free radicals. Developing functional biscuits from melon seeds and red dragon fruit peels, which are rich in antioxidant compounds, may provide an alternative use of food by-products while serving as a potential source of antioxidants. This study aimed to analyze the proximate composition, flavonoid content, and antioxidant activity of melon seed flour and red dragon fruit peel flour, as well as the organoleptic properties, proximate composition, flavonoid content, and antioxidant activity of biscuits substituted with these flours, and to determine the best formulation. This experimental study employed a Completely Randomized Design (CRD). Organoleptic data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test. The addition of melon seed flour and red dragon fruit peel flour significantly affected the hedonic color parameter (p < 0.05), but not aroma, texture, or taste (p > 0.05). The best formulation was selected using the Exponential Comparison Method (ECM). Formula F3 showed 11.69% moisture, 3.29% ash, 13.87% protein, 47.30% fat, 23.83% carbohydrate, 29.51 mg/100 g flavonoids, and 47.93% antioxidant activity. Formula F3 has the potential to be developed as an antioxidant-rich functional snack for individuals with obesity.

Item Type: Thesis (Skripsi)
Additional Information: [No.Panggil: 2210714077] [Pembimbing: Avliya Quratul Marjan] [Penguji 1: Nanang Nasrullah] [Penguji 2: Rani Fitri Pranita]
Uncontrolled Keywords: Biscuit, Melon Seed Flour, Red Dragon Fruit Peel Flour, Flavonoids, Antioxidant Activity
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Ilmu Kesehatan > Program Studi Gizi (S1)
Depositing User: KEVIN FITRIA KEMALA
Date Deposited: 24 Aug 2026 01:17
Last Modified: 24 Aug 2026 01:17
URI: http://repository.upnvj.ac.id/id/eprint/53489

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