This research aims to determine the effect of the comparison of wheat flour with puree of pumpkin on the characteristics of nastar cake and to find out the right comparison of wheat flour with puree of pumpkin to produced nastar cake with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of wheat flour and puree of pumpkin consisting of 5 treatments namely 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15%, and 80% : 20%. All treatments were repeated four times so that they were obtained 20 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test. The results showed that the comparison of wheat flour and puree of pumpkin had a significant effect on the water content, total carotene content, antioxidant activity (?-carotene bleaching), color, texture, flavor, taste, and overall acceptance. Ratio of 80% wheat flour and 20% puree of pumpkin had the best characteristics with water content of 2.55%, ash content of 0.75%, ?-carotene content of 4.63 mg/100g, antioxidant activity of 1.71 mg/ml, color liked, texture rather liked, flavor liked, taste liked, and overall acceptance liked.
Hyperpigmentation is caused by enhancement of melanin production that causes skin darkening. Purple sweet potato is one of the plants that is potentially developed as skin depigmentation agent because it contains anthocyanin. The most common types of anthocyanins in purple sweet potato are cyanidin and peonidin which are in vitro proven to be used as skin lightening. The objective of this study is to determine the potential of cyanidin and peonidin as skin depigmentation agent against target protein D-Dopachrome taumerase through in silico molecular docking method. The research steps include the preparation of target protein using Chimera 1.10.1 program, optimization of cyanidine and peonidin 3D structures using Hyperchem 8 program, validation of molecular docking method, and docking of cyanidine and peonidine on target protein using Autodock 4.2 program. The bond energy between cyanidin and peonidin with the target protein D-Dopachrome taumerase are -7.75 kcal / mol and -8.38 kcal / mol. The cyanidin and peonidin bond values ??are smaller than the native ligand, suggesting that the bond between the test compound (cyanidin and peonidin) with the target protein are stronger and more stable than the native ligand, so that the affinity of the test compound was greater than the native ligand. This suggests that the cyanidin and peonidin compounds in purple sweet potato have potential as a depigmentation agent by inhibiting D-Dopachrome taumerase protein.
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