Proceedings of the International Conference on Health and Well-Being (ICHWB 2022)

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β-Carotene Levels in Yellow Pumpkin (Cucurbita moschata) as an Enteral Substitution with Variation of Grinding Time Using a Blender

Authors
Salma Widya Azhari1, Setyaningrum Rahmawaty1, *
1Department of Nutritional Sciences, Faculty of Health Sciences, Universitas Muhammadiyah Surakarta, Jl. A Yani Tromol Pos 1 Pabelan Kartasura, Surakarta, Central Java, 57162, Indonesia
*Corresponding author. Email: setyaningrum_r@ums.ac.id
Corresponding Author
Setyaningrum Rahmawaty
Available Online 30 May 2023.
DOI
10.2991/978-94-6463-184-5_17How to use a DOI?
Keywords
β-carotene; blending time; enteral; yellow pumpkin
Abstract

Nutritional support consists of two types, namely commercial enteral formula and blenderized. A local food ingredient with potential application as an enteral formula is referred to yellow pumpkin (Cucurbita moschata). Yellow pumpkin contains a source of carotenoids which play a significant role in forming pro-vitamin A. However, it is sensitive to heat. The study aimed to analyze β-Carotene levels in yellow pumpkin (Cucurbita moschata) as an enteral substitution with various grinding times using a blender. The study employed an experimental with a single-factor completely randomized design (CRD) with three variations of blending time (30, 60, and 90 s). The data was normal (p ≥ 0.05), and the One-Way Anova test was subsequently conducted at a significant level of 95% for the statistical analysis. The β-carotene levels of the enteral with three blending times from the lowest time included 4.75 mcg/100 g, 4.32 mcg/100 g, and 4.11 mcg/100 g, which respectively had (p = 0.00). As the substitution of the enteral, the yellow pumpkin showed a higher level of β-carotene with variations of blending time of 30 s. The longer the blending time, the lower the impact of the β-carotene level.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the International Conference on Health and Well-Being (ICHWB 2022)
Series
Advances in Health Sciences Research
Publication Date
30 May 2023
ISBN
10.2991/978-94-6463-184-5_17
ISSN
2468-5739
DOI
10.2991/978-94-6463-184-5_17How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Salma Widya Azhari
AU  - Setyaningrum Rahmawaty
PY  - 2023
DA  - 2023/05/30
TI  - β-Carotene Levels in Yellow Pumpkin (Cucurbita moschata) as an Enteral Substitution with Variation of Grinding Time Using a Blender
BT  - Proceedings of the International Conference on Health and Well-Being (ICHWB 2022)
PB  - Atlantis Press
SP  - 171
EP  - 178
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-184-5_17
DO  - 10.2991/978-94-6463-184-5_17
ID  - Azhari2023
ER  -