The aim of the thesis was to evaluate the influence of genotype and storage conditions on the content of selected bioactive substances in the fruit of these six varieties: Liscia, Matilda F1, Orange, Serpentine, UG 205 F1 and Waltham F1. It is suitable for storage, consumption in the fresh state or heat treatment thanks to its interesting sensory properties. Keywords: diabetes, dietary fiber, food liquid form, pumpkin flourīutternut squash (Cucurbita moschata) is a significant crop in terms of the content of bioactive substances with antioxidant properties – vitamin C, vitamin E, carotenoids, polyphenol compounds – as well as B-complex and potassium vitamins are appreciated by the consumer both raw and heat treated. Yellow pumpkin formula has the potency as the alternative food for people with diabetes because of its high dietary fiber. The selected formula has 86.06% water, 0.49% ash, 1.42% protein, 1.18% fat, 10.85% carbohydrate, 5.81% dietary fiber, and 6.5 cP of viscosity. According to hedonic assessment results, the selected formula was F3. The analysis on water, ash, protein, lipid and carbohydrate levels was done using proximate analysis, the dietary fiber level was using the enzymatic method, and viscosity measurement was using a viscometer. The panelists involved were semi-trained panelists. The organoleptic characteristic test was done using a hedonic scale. The formulation was based on the amount of pumpkin flour that consists of three formulas F1(70 g), F2 (80 g), and F3 (90 g). This study used a complete randomized design. This research aimed to produce pumpkin flour, develop a food formula in liquid form made from pumpkin, and determine the organoleptic characteristics, nutrition content, and viscosity of the formula. Pumpkin is a food source rich in fiber that is possible to help to reduce the risk of diabetes development. High-fiber food is recommended for people with diabetes because it improves blood glucose control. Modifying food into the liquid form will make food easier to swallow. Aging process could cause difficulties in eating. The highest diabetic population in Indonesia are among the pre-elderly and elderly age groups.
Kata kunci: diabetes, makanan bentuk cair, serat pangan, tepung labu kuning Formula labu kuning berpotensi sebagai makanan alternatif untuk penderita diabetes karena memiliki serat tinggi. Formula terpilih memiliki kadar air 86,06%, abu 0,49%, protein 1,42%, lemak 1,18%, karbohidrat 10,85%, serat pangan 5,81%, dan viskositas 6,5 cP. Hasil penilaian hedonik menunjukkan bahwa formula F3 merupakan formula terpilih. Kadar air, abu, protein, lemak, dan karbohidrat menggunakan analisis proksimat, kadar serat pangan menggunakan metode enzimatis dan viskositas menggunakan viskometer. Panelis yang digunakan merupakan panelis semi terlatih.
Pengujian karakteristik organoleptik menggunakan skala hedonik. Penyusunan formula berdasarkan jumlah tepung labu kuning, terdiri dari tiga formula yaitu F1(70 g), F2 (80 g), and F3 (90 g). Penelitian ini menggunakan rancangan acak lengkap. Tujuan penelitian adalah membuat tepung labu kuning, mengembangkan formula makanan dalam bentuk cair dengan bahan dasar labu kuning, mengetahui karakteristik organoleptik, mutu gizi, dan viskositas formula. Labu kuning merupakan pangan sumber serat yang dimungkinkan dapat membantu menurunkan risiko perkembangan penyakit diabetes. Makanan tinggi serat direkomendasikan untuk penderita diabetes karena dapat meningkatkan kontrol glukosa darah. Modifikasi makanan menjadi bentuk cair membuat makanan lebih mudah untuk ditelan. Proses penuaan dapat menyebabkan kesulitan dalam proses makan. Kelompok pra lansia dan lansia merupakan penderita diabetes terbanyak di Indonesia.
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