BIJI LABU KUNING SEBAGAI POTENSI SUMBER BAHAN PANGAN LOKAL TINGGI PROTEIN: A SYSTEMATIC REVIEW

Abstract

Introduction: Protein is an important macronutrient in the process of children’s growth and development. Protein deficiency can cause growth retardation, even resulting in stunting. Pumpkin seeds are a food source with high protein content. Currently the use of pumpkin seeds as a food product is still in a low level and the benefits are not yet known by people. Application of pumpkin seeds as a substitute flour for various types of foods that are rich in protein could be a solution. The aim of preparing this scientific paper is to determine the local food pumpkin seeds as a basic ingredient for healthy high-protein snacks in dealing with protein deficiency.

Methods: The method that used in this scientific paper is a systematic literature review sourced
from scientific journal articles, scientific research notes, and Indonesian-English literature, published in 2014-2024.

Result: The results of the research are that processed snack bar products have the largest protein content, namely 64%. Influenced by the type of pumpkin seed preparation used and the manufacturing process which is quite simple and does not go through many kinetic and heating processes.

Conclusion: Snack bars with the main ingredient substituted for pumpkin seed flour can be a choice and innovation option for high protein food products. Making food using pumpkin seeds is quite risky, so cooking and processing the ingredients must be done properly.