PENGEMBANGAN SNACK FUNGSIONAL BERBASIS BUAH BLIGO (BENINCASA HISPIDA): EKSPLORASI AKTIVITAS ANTIOKSIDAN BUAH BLIGO
DOI:
https://doi.org/10.51878/vocational.v7i1.16392Keywords:
Bligo, aktivitas antioksidan; glycobitesAbstract
Bligo fruit (Benincasa hispida) is an underutilized local food ingredient possessing high potential as a natural source of free radical scavenging bioactive compounds. This study aimed to evaluate the free radical scavenging activity of bligo fruit extract and design a functional snack formulation named Glycobites. The extraction was carried out via maceration using 70% ethanol, and the antioxidant activity was assessed using the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay to determine the Inhibitory Concentration 50 (IC_50) value. The formulation combined bligo fruit powder with nutrient-rich supporting ingredients, including oats, peanut butter, almonds, chia seeds, flaxseed, cocoa powder, and cinnamon. The results showed an IC_50 value of 2.36 mg/L in the first replication and 2.30 mg/L in the second replication, yielding a mean value of 2.33 mg/L. According to the reference classification, bligo fruit extract is categorized as a very strong antioxidant, demonstrating promising applicability for functional food development.
ABSTRAK
Buah bligo (Benincasa hispida) merupakan bahan pangan lokal yang berpotensi dikembangkan sebagai sumber senyawa bioaktif penangkal radikal bebas. Penelitian ini bertujuan mengevaluasi aktivitas penangkapan radikal ekstrak buah bligo serta merancang formulasi snack fungsional bernama Glycobites. Ekstraksi dilakukan melalui maserasi menggunakan pelarut etanol 70%, kemudian aktivitas antioksidannya diuji dengan metode DPPH (2,2-diphenyl-1-picrylhydrazyl) untuk memperoleh nilai Inhibitory Concentration 50 (IC_50). Formulasi produk memadukan serbuk buah bligo dengan bahan pendukung bernutrisi seperti oat, peanut butter, kacang almond, biji chia, flaxseed, cocoa powder, dan kayu manis. Hasil pengujian menunjukkan nilai IC_50 sebesar 2,36 mg/L pada replikasi pertama dan 2,30 mg/L pada replikasi kedua, dengan nilai rata-rata sebesar 2,33 mg/L. Berdasarkan rentang klasifikasi yang digunakan, ekstrak buah bligo tergolong ke dalam kategori antioksidan sangat kuat sehingga prospektif diaplikasikan dalam pangan fungsional.
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