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Full Research Article

Beta-carotene Levels, Antioxidant Activity and Chemical Properties of Chicken Nuggets with Pumpkin Flour (Cucurbita moschata)

S
Sofi Margritje Sembor1,*
N
Nova N. Lontaan1
Y
Y.H.S. Kowel1
S
S.N. Rumerung1
1Faculty of Animal Science Sam Ratulangi University Manado, Indonesia.

ABSTRACT

Background: Chicken nuggets are a highly nutritious processed meat product, relatively widely available and popular with consumers. Pumpkin (Cucurbita moschata) is a horticultural crop rich in beta-carotene, which has antioxidant activity against the dangers of free radicals. Beta-carotene also contains carotenoids, which function as provitamin A and act as antioxidants. The study aims to determine the levels of beta carotene, antioxidant activity and chemical properties of chicken nuggets with the addition of pumpkin flour.

Methods: The study was conducted using a completely randomized design (CRD) with 5 treatments and 5 replications: P0 (0%) (without pumpkin flour), P1 (5% pumpkin flour), P2 (10% pumpkin flour), P3 (15% pumpkin flour) and P4 (20% pumpkin flour). The observed variables included beta-carotene levels, antioxidant activity and chemical properties (water, protein, fat, carbohydrate and crude fiber). Data were analyzed using analysis of variance (ANOVA) followed by honestly significant difference (HSD) test.

Result: The results showed that increasing the concentration of pumpkin flour (Cucurbita moschata) to 20% in the nugget formulation increased beta-carotene levels from 100.525 ppm/g to 747.47 ppm/g and decreased the IC50 value of antioxidant activity from 2.08% to 0.684%. The water content of the nuggets increased from 51.36% to 59.50%; the protein content increased from 17.77% to 23.73%; the fat content decreased from 9.96% to 5.51%; and carbohydrate content increased from 6.85% to 20.70%. Crude fiber content increased from 3.01% to 3.68%, while the pH value decreased from 6.31 to 5.83. The addition of pumpkin flour (Cucurbita moschata) up to 20% in the chicken nugget formulations can increase beta-carotene levels, reduce the IC50 value of antioxidant activity, increase water, protein, carbohydrate and crude fiber content, but decreasee fat and pH levels.

INTRODUCTION

Current food consumption tends to consume food in instant and fast forms, one form of food that is practical among the community is nuggets. Nuggets sold in the market are already very numerous, with different creations besides being made from meat or fish, nuggets can also be made from non-meat ingredients such as tofu (Rohaya et al., 2013). The nutritional content of nuggets is quite high, this is because in the processing process it combines various food ingredients. The nutritional content of chicken nuggets is almost complete such as protein, fat, carbohydrates and minerals. Although it has a fairly complete nutritional value, the product has a high fat content and is low in fiber (Tamer et al., 2010).
       
Various studies have been conducted to improve the nutritional value of chicken nuggets, including by substituting or adding other food ingredients to reduce fat content and increase fiber and functional nutrient content, resulting in chicken nuggets with a more balanced nutritional composition. One such effort is the addition of pumpkin flour (Cucurbita moschata). The basis for selecting the type of ingredients used as nugget making materials is combination of animal-based and plant-based food ingredients that are relatively inexpensive the processing is simple and only requires a little cost with special skills, but has quite high nutrition and is safe to consume and liked by all groups, both children and adults. Processing chicken nuggets with added pumpkin flour is expected to meet nutritional intake, especially for children who have difficulty consuming vegetables in their fresh form.
       
The amount of β-carotene (provitamin A) in pumpkin flour is quite high, namely 180 SI/g (Gumolung, 2019). β-carotene is a provitamin A which when consumed and digested in the body turns into active vitamin A. This active vitamin A will function and actively provide a portion of vitamins to the targets and functions of the vitamin. Lisnawati et al., (2021) stated that the beta-carotene content of pumpkin is 14.59%. Beta-carotene contained in pumpkin has been shown to have antioxidant activity that can prevent the dangers of free radicals and also functions as an effective antioxidant at low oxygen concentrations. Tamer et al., (2010) recommend pumpkin in a healthy diet menu considering the low calorie count (around 17 Kcal/100 g fresh pumpkin) and its large fiber. Gumolung (2019) reported that pumpkin flour has a water content of 6.75%, protein 4.28%, fat 0.18%, ash 4.68%, carbohydrate 83.18% and fiber 0.93%. Pumpkin can be processed into flour because of its quality and good gelatinization properties so that it can provide good consistency, viscosity and elasticity to the product (Ceclu et al., 2020). Efforts to improve the quality of nugget products can be done by adding pumpkin flour with the aim of determining its effect on beta carotene levels, antioxidant activity, chemical properties and microbiology of chicken nuggets. Pumpkin can be processed into flour because of its quality and good gelatinization properties so that it can provide good consistency, viscosity and elasticity to the product.

MATERIALS AND METHODS

The research was conducted at the Animal Product Technology Laboratory and the Microbiology Laboratory of the Faculty of Animal Husbandry, Sam Ratulangi University, Manado, Bogor Agricultural Institute and the Applied Chemistry Laboratory of the Medical Laboratory Technology Department, Manado Polytechnic in 2025. The materials used in this study included culled laying hen meat, pumpkin flour (Cucurbita moschata), tapioca flour and additional ingredients consisting of garlic, pepper, salt, egg yolk, coconut oil, powdered milk, flavoring, ice water, breadcrumbs and breadcrumbs. This study used a completely randomized design consisting of 5 treatments and 5 replications (Steel and Torrie, 1993). The data obtained were analyzed using analysis of variance (ANOVA). The research treatments were as follows: P0 = Nuggets without pumpkin flour, P1 = Nuggets with 5% pumpkin flour, P2 = Nuggets with 10% pumpkin flour , P3 = Nuggets with 15% pumpkin flour, P4 = Nuggets with 20% pumpkin flour.  The pumpkin is washed thoroughly, peeled and the seeds are removed. The pumpkin flesh is then thinly sliced   using a knife. The pumpkin slices are placed on a baking sheet and dried in an oven at 50-60°C until dry. They are then ground using a blender and sieved through a 60-mesh sieve to obtain pumpkin flour. The nugget making process begins with preparing the chicken (Kariang et al., 2023). The meat is washed, diced and drained. Seasonings, ice cubes and filling ingredients are then added. All ingredients are placed in a food processor, then pumpkin flour is added according to the instructions and blended until the mixture is homogeneous. The mixture is then poured into a 28 x 28 cm mold and steamed for 30 minutes at 75°C. Once cooked, the nuggets are removed and cooled, then cut into the desired size. The nuggets are dipped in egg white, coated with breadcrumbs and breadcrumbs, then packed in plastic and stored in the freezer. The parameters measured were chemical properties (beta carotene, antioxidant activity, crude fat, water content and crude protein, carbohydrates, crude fiber and pH). The measurement method was carried out according to the AOAC (2005).

RESULTS AND DISCUSSION

Beta carotene levels
 
The data from the research on the effect of adding pumpkin flour on the beta carotene content of chicken nuggets is presented in Table 1. P0 (0% pumpkin) with LOD (Limit of Detection) ppm concentration value or P0 (0%) treatment sample did not find beta carotene, while sample P1 (5%) concentration value was 100.525 ppm/g, sample P2 (10%) concentration value was 345.75 ppm/g, sample P3 (15%) concentration value was 500.4 ppm/g, sample P4 (20%) concentration value was 747.47 ppm/g.

Table 1: Average beta carotene levels (ppm/gram) and antioxidant activity (IC50) (%) of chicken nuggets with added pumpkin flour.


       
Pumpkin fruit is rich in beta-carotene which has been shown to have activity against the dangers of free radicals. One type of carotenoid that functions as provitamin-A/b carotene acts as an effective antioxidant at low oxygen concentrations. Carvalho et al., (2012) reported that pumpkin contains β-carotene of around 244.22 µg/g, while Lisnawati et al., (2021) the beta carotene content of pumpkin is 14.59%. The results of this study indicate that the higher the concentration of pumpkin flour given to chicken nuggets, the higher the β-carotene levels (747.47 ppm /g). β-carotene is an antioxidant that can protect cells from disease. This antioxidant compound is able to neutralize free radicals in the body which are the source of triggers for various diseases, especially degenerative diseases. Naturally, β-carotene is found in abundance in fruits such as pumpkin, red fruit, watermelon, mango, tomatoes, melon and chili (Hayatul 2017).
 
Antioxidant activity (IC50) (%)
 
The results of the study on the effect of adding pumpkin flour (Cucurbita moschata) on the antioxidant activity (IC50) of chicken nuggets are presented in Table 1. Based on the analysis of variance, the addition of pumpkin flour to chicken nuggets had a very significant effect (P<0.01) on antioxidant activity (IC50).
       
Antioxidant activity testing was conducted using the DPPH method on methanol extracts of pumpkin samples and nugget products using a duplo system. The results showed that the IC50 values of chicken nuggets with pumpkin flour addition at levels of 0%, 5%, 10%, 15% and 20% were 2.08%, 1.296%, 0.766%, 0.742% and 0.684%, respectively. These results indicate that the higher the level of pumpkin flour addition in the chicken nugget formulation, the lower the IC50 value. The results of the study on chicken nuggets with the addition of pumpkin flour can be classified as a very strong antioxidant with an IC50 value of <50 ppm. The lower the IC50 value, the higher the antioxidant activity of a material or product. Carvalho et al., (2012) reported that methanolic pumpkin extract had an IC50 value of 8.3 ppm, which is considered a strong antioxidant. Antioxidant activity can be determined based on the IC50 value, where a lower IC50 value indicates a higher antioxidant activity. These results align with those of Lisnawati et al., (2021) who reported that the antioxidant activity test of pumpkin (Cucurbita moschata) extract yielded an IC50 value of 30.75 ppm, making it a very strong antioxidant with an IC50 value of <50 ppm. Oloyede et al., (2012) stated that the antioxidant activity and concentration of phenolic compounds in ripe pumpkin fruit are higher than in unripe pumpkin. The pumpkin used in this study was ripe. Nakkanong et al., (2012) reported that the older the pumpkin, the higher its starch content. The antioxidant activity of pumpkin is influenced by its high content of carotenoids, polyphenolic compounds and pectin. Furthermore, Nakhon et al., (2017) reported that pumpkin in flour form has a higher phenolic content than fresh pumpkin. Pumpkin contains various antioxidant compounds, such as alpha-carotene, beta-carotene and beta-cryptoxanthin, which play a role in neutralizing free radicals (Kim et al., 2012). Other antioxidant compounds contained in pumpkin include vitamin C, vitamin E and phenolic compounds (Kim et al., 2012; Kulczyski et al., 2020). Furthermore, pumpkin also contains nutrients such as vitamin C, provitamin A, vitamin E, iron and folic acid, which are beneficial in boosting the immune system (Kulczyski and Gramza, 2019). Pumpkin is low in calories and high in fiber, making it good for weight control and maintaining heart health (Gutierrez, 2016). Pumpkin is also known to have antibacterial, anti-obesity, anti-diabetic and anti-cancer properties (Gutirrez, 2016; Men et al., 2020). Arivuchudar and Parameshwari (2025) reported that jackfruit (Artocarpus heterophyllus) seed flour exhibited the highest levels of antioxidants, including total phenols (863.15 mg GAE/100 g), flavonoids (54.32 mg CE/100 g) and DPPH (101.1%), making it highly suitable for formulating high-quality food products.
 
Water content
 
The research data on the effect of treatment on the chemical properties of chicken nuggets with the addition of pumpkin flour (Cucurbita moschata) are presented in Table 2. The addition of pumpkin flour to chicken nuggets had a very significant effect (P<0.01) on water content (%). The highest water content of chicken nuggets with the addition of pumpkin flour was found in treatment P4, which used 20% pumpkin flour, with a water content of 59.50%. While the lowest water content was found in treatment P0 without the addition of pumpkin flour (0%), at 51.36%.
       
The water content values  obtained in this study comply with the Indonesian National Standard (SNI) for chicken nuggets stipulated in SNI No. 01-6683-2002, which is a maximum of 60%. Therefore, the water content of chicken nuggets with the addition of pumpkin flour still meets the quality standards for chicken nuggets. High moisture content significantly impacts the quality of the resulting nuggets, as products with high moisture content are prone to the growth of microorganisms, such as bacteria, mold and yeast, which can lead to a decline in product quality. Low moisture content and aw result in a crispy food product texture with a long shelf life (Sakac et al., 2016). Foods with high moisture content tend to spoil easily due to microbial activity, while low moisture content can extend shelf life. Therefore, moisture content analysis is essential for both dry and wet food ingredients to maintain their stability and quality (Fikriyah and Nasution, 2021). This study’s results differ from those reported by Richa et al., (2024), which found that the addition of black rice flour at 1, 3 and 5 per cent levels had no negative effect on the physicochemical quality of chicken nuggets.
 
Protein content
 
Based on Table 2, the addition of pumpkin flour (Cucurbita moschata) to chicken nuggets had a very significant effect (P<0.01) on protein content (%). The protein content of chicken nuggets with the addition of pumpkin flour ranged from 17.77% to 23.23%. The protein content obtained in this study is higher than the minimum standard for chicken nuggets protein content stipulated in SNI No. 01-6683-2002, which is 12%. The protein content of chicken nuggets with the addition of pumpkin flour meets the protein quality standards for chicken nuggets.

Table 2: Average water content (%), protein (%), fat (%) and carbohydrate (%) and crude fiber of chicken nuggets with the addition of yellow pumpkin flour (Cucurbita moschata).


       
The addition of up to 20% pumpkin flour in chicken nuggets produced the highest protein content, at 23.23%. This is related to the reported protein contribution of pumpkin flour, which is 12.64%. The results of this study differ from those of Permadi et al., (2022) reported that catfish nuggets with pumpkin flour added had a lower protein content. This decrease in protein content is thought to be due to the relatively low protein but high fiber characteristics of pumpkin flour. Tasse et al., (2025) reported that the average crude protein content in nugget products with pumpkin substitution ranged from 9.13-12.15% and showed a tendency to decrease with increasing levels of pumpkin substitution.
 
Fat content
 
Table 2 shows that the addition of pumpkin (Cucurbita moschata) flour to chicken nuggets had a very significant effect (P<0.01) on the fat content (%). The fat content of chicken nuggets with the addition of pumpkin flour decreased from 9.96% to 5.51% as the pumpkin flour content increased.
       
The fat content of the chicken nuggets in this study was significantly lower than the maximum fat content limit stipulated in SNI No. 01-6683-2002, which is 20%. The study showed that the addition of pumpkin flour produced good-quality chicken nuggets, characterized by a relatively low fat content. These results align with Permadi et al., (2022) who stated that the fat content of catfish nuggets decreased with increasing pumpkin flour content, from 14.28% to 4.03%. According to Gumolung (2019), the fat content of pumpkin is relatively low, at 0.18%. Armesto et al., (2020) reported that the fat content of pumpkin ranges from 1.03-1.31% of wet weight. Pumpkin seed oil (Cucurbita maxima) contains the main fatty acids linoleic, oleic, stearic and palmitic acids, which together contribute more than 95% of the total fatty acids, with the proportion of unsaturated fatty acids reaching approximately 75% (Meru et al., 2018).

Carbohydrate content
 
Table 2 shows that chicken nuggets with the addition of pumpkin flour (Cucurbita moschata) have a highly significant effect (P<0.01) on carbohydrate content. The carbohydrate content of chicken nuggets increased from 6.85% to 20.79%.
       
This carbohydrate value is close to the carbohydrate figure recommended by SNI No. 01-6683-2002, which is a maximum of 25%. Thus, the carbohydrates of chicken nuggets with the addition of pumpkin flour meet the carbohydrate standards of chicken nuggets. It can be said that chicken nuggets with the addition of pumpkin flour produce quality nuggets because they have a carbohydrate content that is not too high. Different from the results of the study. Trisnawati et al., (2014) that the carbohydrate content of pumpkin powder is 82.02% and the fiber content is 9.51%. Knowing the carbohydrate content is quite high, pumpkin is worthy of being used as a nugget filler. The results of this study are supported by Permadi et al., (2022) that pumpkin flour can be used as a substitute for wheat flour in making fish nuggets. Previous research has been conducted using durian (Durio zibethinus Murr) seed starch as a filler in salami and it was found that the use of 15% durian seed starch significantly impacted the physicochemical and microbiological quality of salami (Sembor et al., 2024).
 
Crude fiber content
 
According to Table 2, the addition of pumpkin (Cucurbita moschata) flour to chicken nuggets had a highly significant effect (P<0.01) on the crude fiber content. The crude fiber content of chicken nuggets with the addition of pumpkin flour increased from 3.01% to 3.68%. The higher the level of pumpkin flour used, the higher the crude fiber content of the resulting chicken nuggets.
       
This increase in crude fiber content is thought to be due to the high crude fiber content of pumpkin, which is used as a filler, thus contributing to the increased crude fiber content of chicken nuggets. Pumpkin has a fiber content of 12.1% (Dhiyas et al., 2016). Pumpkin flour can be categorized as a high-fiber food because it meets the requirements for a high-fiber food category, which is a minimum dietary fiber content of 6 g per 100 g of food (Foschia et al., 2013). An increase in crude fiber levels has also been reported in African catfish nuggets with the addition of pumpkin flour as a substitute for wheat flour, which increases the product’s fiber content. Pumpkin is a food rich in dietary fiber, especially pectin (Wongsagonsup et al., 2015). Pumpkin is recommended as part of a healthy diet due to its relatively low calorie content (approximately 17 kcal/100 g fresh pumpkin) and high fiber content (Tamer et al., 2010). Its fiber, phenolic compounds (especially flavonoids and phenolic acids), minerals (especially potassium), vitamins (including β-carotene, vitamin A, vitamin B‚ α-tocopherol, vitamin C and vitamin E), protein and carbohydrates contribute to pumpkin’s important role in providing health benefits to humans (Nawirska et al., 2014; Sharma et al., 2013; Zhou et al., 2014). Based on various reports, consuming pumpkin has the potential to reduce the risk of coronary heart disease, lower blood glucose and cholesterol levels, prevent oxidative stress and improve the immune system through its antioxidant activity (Fauziah et al., 2016). Pumpkin also contains beta-carotene, which is a precursor to vitamin A (Jacoba-Valenzuela  et al., 2011). Pumpkin also contains vitamins B6, K, thiamine and riboflavin, as well as minerals such as potassium, magnesium, selenium and iron (Nawirska et al., 2009). Pumpkin is reported to contain bioactive components such as phenolics (Kwon et al., 2007) which act as antioxidants (Oloyede et al., 2014).
 
Acidity degree (pH)
 
The acidity (pH) is an important parameter in assessing the quality of nugget products. The addition of pumpkin flour to chicken nuggets had a very significant effect (P<0.01) on the pH value of the chicken nuggets. Based on the research results, chicken nuggets using pumpkin flour (Cucurbita moschata) turned out to have a degree of acidity (pH) ranging from 6.31-5.83 shows a highly significant decreasing (P<0.01).
       
The decrease in pH in the treatment using pumpkin flour was in line with the increase in the level of pumpkin added to the nugget processing. The results of the study (2024 data not shown) showed that the pH of pumpkin flour was 5.76. This shows that the pH of pumpkin is in the acidic category, so the higher the level of pumpkin, the more acidic the pH of the resulting chicken nuggets will be. The pH value of this chicken nugget is quite good because it has a pH value of <7.5. The pH value of the results of this study is still below the average value of Tasse et al., (2025), that the pH value of chicken nuggets with pumpkin substitution at various levels shows a normal pH value of 6.76-6.86. Data from the analysis of variance on the pH of pumpkin nuggets are presented in Table 3.

​

Table 3: Average pH of chicken nuggets with the addition of yellow pumpkin flour (Cucurbita moschata).

CONCLUSION

The addition of pumpkin flour (Cucurbita moschata) up to 20% in chicken nugget formulations can increase beta-carotene levels, reduce the IC50 value of antioxidant activity, but increase water, protein, carbohydrate and crude fiber content, but decrease fat and pH levels.

ACKNOWLEDGEMENT

This research was carried out with the assistance of the Unsrat PNBP Research Fund, Unsrat’s Leading Applied Research Scheme Cluster-1 (RTUU K-1) in 2024. For that, I would like to express my gratitude.

CONFLICT OF INTEREST

All authors declare that they have no conflicts of interest.

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    Beta-carotene Levels, Antioxidant Activity and Chemical Properties of Chicken Nuggets with Pumpkin Flour (Cucurbita moschata)

    S
    Sofi Margritje Sembor1,*
    N
    Nova N. Lontaan1
    Y
    Y.H.S. Kowel1
    S
    S.N. Rumerung1
    1Faculty of Animal Science Sam Ratulangi University Manado, Indonesia.

    ABSTRACT

    Background: Chicken nuggets are a highly nutritious processed meat product, relatively widely available and popular with consumers. Pumpkin (Cucurbita moschata) is a horticultural crop rich in beta-carotene, which has antioxidant activity against the dangers of free radicals. Beta-carotene also contains carotenoids, which function as provitamin A and act as antioxidants. The study aims to determine the levels of beta carotene, antioxidant activity and chemical properties of chicken nuggets with the addition of pumpkin flour.

    Methods: The study was conducted using a completely randomized design (CRD) with 5 treatments and 5 replications: P0 (0%) (without pumpkin flour), P1 (5% pumpkin flour), P2 (10% pumpkin flour), P3 (15% pumpkin flour) and P4 (20% pumpkin flour). The observed variables included beta-carotene levels, antioxidant activity and chemical properties (water, protein, fat, carbohydrate and crude fiber). Data were analyzed using analysis of variance (ANOVA) followed by honestly significant difference (HSD) test.

    Result: The results showed that increasing the concentration of pumpkin flour (Cucurbita moschata) to 20% in the nugget formulation increased beta-carotene levels from 100.525 ppm/g to 747.47 ppm/g and decreased the IC50 value of antioxidant activity from 2.08% to 0.684%. The water content of the nuggets increased from 51.36% to 59.50%; the protein content increased from 17.77% to 23.73%; the fat content decreased from 9.96% to 5.51%; and carbohydrate content increased from 6.85% to 20.70%. Crude fiber content increased from 3.01% to 3.68%, while the pH value decreased from 6.31 to 5.83. The addition of pumpkin flour (Cucurbita moschata) up to 20% in the chicken nugget formulations can increase beta-carotene levels, reduce the IC50 value of antioxidant activity, increase water, protein, carbohydrate and crude fiber content, but decreasee fat and pH levels.

    INTRODUCTION

    Current food consumption tends to consume food in instant and fast forms, one form of food that is practical among the community is nuggets. Nuggets sold in the market are already very numerous, with different creations besides being made from meat or fish, nuggets can also be made from non-meat ingredients such as tofu (Rohaya et al., 2013). The nutritional content of nuggets is quite high, this is because in the processing process it combines various food ingredients. The nutritional content of chicken nuggets is almost complete such as protein, fat, carbohydrates and minerals. Although it has a fairly complete nutritional value, the product has a high fat content and is low in fiber (Tamer et al., 2010).
           
    Various studies have been conducted to improve the nutritional value of chicken nuggets, including by substituting or adding other food ingredients to reduce fat content and increase fiber and functional nutrient content, resulting in chicken nuggets with a more balanced nutritional composition. One such effort is the addition of pumpkin flour (Cucurbita moschata). The basis for selecting the type of ingredients used as nugget making materials is combination of animal-based and plant-based food ingredients that are relatively inexpensive the processing is simple and only requires a little cost with special skills, but has quite high nutrition and is safe to consume and liked by all groups, both children and adults. Processing chicken nuggets with added pumpkin flour is expected to meet nutritional intake, especially for children who have difficulty consuming vegetables in their fresh form.
           
    The amount of β-carotene (provitamin A) in pumpkin flour is quite high, namely 180 SI/g (Gumolung, 2019). β-carotene is a provitamin A which when consumed and digested in the body turns into active vitamin A. This active vitamin A will function and actively provide a portion of vitamins to the targets and functions of the vitamin. Lisnawati et al., (2021) stated that the beta-carotene content of pumpkin is 14.59%. Beta-carotene contained in pumpkin has been shown to have antioxidant activity that can prevent the dangers of free radicals and also functions as an effective antioxidant at low oxygen concentrations. Tamer et al., (2010) recommend pumpkin in a healthy diet menu considering the low calorie count (around 17 Kcal/100 g fresh pumpkin) and its large fiber. Gumolung (2019) reported that pumpkin flour has a water content of 6.75%, protein 4.28%, fat 0.18%, ash 4.68%, carbohydrate 83.18% and fiber 0.93%. Pumpkin can be processed into flour because of its quality and good gelatinization properties so that it can provide good consistency, viscosity and elasticity to the product (Ceclu et al., 2020). Efforts to improve the quality of nugget products can be done by adding pumpkin flour with the aim of determining its effect on beta carotene levels, antioxidant activity, chemical properties and microbiology of chicken nuggets. Pumpkin can be processed into flour because of its quality and good gelatinization properties so that it can provide good consistency, viscosity and elasticity to the product.

    MATERIALS AND METHODS

    The research was conducted at the Animal Product Technology Laboratory and the Microbiology Laboratory of the Faculty of Animal Husbandry, Sam Ratulangi University, Manado, Bogor Agricultural Institute and the Applied Chemistry Laboratory of the Medical Laboratory Technology Department, Manado Polytechnic in 2025. The materials used in this study included culled laying hen meat, pumpkin flour (Cucurbita moschata), tapioca flour and additional ingredients consisting of garlic, pepper, salt, egg yolk, coconut oil, powdered milk, flavoring, ice water, breadcrumbs and breadcrumbs. This study used a completely randomized design consisting of 5 treatments and 5 replications (Steel and Torrie, 1993). The data obtained were analyzed using analysis of variance (ANOVA). The research treatments were as follows: P0 = Nuggets without pumpkin flour, P1 = Nuggets with 5% pumpkin flour, P2 = Nuggets with 10% pumpkin flour , P3 = Nuggets with 15% pumpkin flour, P4 = Nuggets with 20% pumpkin flour.  The pumpkin is washed thoroughly, peeled and the seeds are removed. The pumpkin flesh is then thinly sliced   using a knife. The pumpkin slices are placed on a baking sheet and dried in an oven at 50-60°C until dry. They are then ground using a blender and sieved through a 60-mesh sieve to obtain pumpkin flour. The nugget making process begins with preparing the chicken (Kariang et al., 2023). The meat is washed, diced and drained. Seasonings, ice cubes and filling ingredients are then added. All ingredients are placed in a food processor, then pumpkin flour is added according to the instructions and blended until the mixture is homogeneous. The mixture is then poured into a 28 x 28 cm mold and steamed for 30 minutes at 75°C. Once cooked, the nuggets are removed and cooled, then cut into the desired size. The nuggets are dipped in egg white, coated with breadcrumbs and breadcrumbs, then packed in plastic and stored in the freezer. The parameters measured were chemical properties (beta carotene, antioxidant activity, crude fat, water content and crude protein, carbohydrates, crude fiber and pH). The measurement method was carried out according to the AOAC (2005).

    RESULTS AND DISCUSSION

    Beta carotene levels
     
    The data from the research on the effect of adding pumpkin flour on the beta carotene content of chicken nuggets is presented in Table 1. P0 (0% pumpkin) with LOD (Limit of Detection) ppm concentration value or P0 (0%) treatment sample did not find beta carotene, while sample P1 (5%) concentration value was 100.525 ppm/g, sample P2 (10%) concentration value was 345.75 ppm/g, sample P3 (15%) concentration value was 500.4 ppm/g, sample P4 (20%) concentration value was 747.47 ppm/g.

    Table 1: Average beta carotene levels (ppm/gram) and antioxidant activity (IC50) (%) of chicken nuggets with added pumpkin flour.


           
    Pumpkin fruit is rich in beta-carotene which has been shown to have activity against the dangers of free radicals. One type of carotenoid that functions as provitamin-A/b carotene acts as an effective antioxidant at low oxygen concentrations. Carvalho et al., (2012) reported that pumpkin contains β-carotene of around 244.22 µg/g, while Lisnawati et al., (2021) the beta carotene content of pumpkin is 14.59%. The results of this study indicate that the higher the concentration of pumpkin flour given to chicken nuggets, the higher the β-carotene levels (747.47 ppm /g). β-carotene is an antioxidant that can protect cells from disease. This antioxidant compound is able to neutralize free radicals in the body which are the source of triggers for various diseases, especially degenerative diseases. Naturally, β-carotene is found in abundance in fruits such as pumpkin, red fruit, watermelon, mango, tomatoes, melon and chili (Hayatul 2017).
     
    Antioxidant activity (IC50) (%)
     
    The results of the study on the effect of adding pumpkin flour (Cucurbita moschata) on the antioxidant activity (IC50) of chicken nuggets are presented in Table 1. Based on the analysis of variance, the addition of pumpkin flour to chicken nuggets had a very significant effect (P<0.01) on antioxidant activity (IC50).
           
    Antioxidant activity testing was conducted using the DPPH method on methanol extracts of pumpkin samples and nugget products using a duplo system. The results showed that the IC50 values of chicken nuggets with pumpkin flour addition at levels of 0%, 5%, 10%, 15% and 20% were 2.08%, 1.296%, 0.766%, 0.742% and 0.684%, respectively. These results indicate that the higher the level of pumpkin flour addition in the chicken nugget formulation, the lower the IC50 value. The results of the study on chicken nuggets with the addition of pumpkin flour can be classified as a very strong antioxidant with an IC50 value of <50 ppm. The lower the IC50 value, the higher the antioxidant activity of a material or product. Carvalho et al., (2012) reported that methanolic pumpkin extract had an IC50 value of 8.3 ppm, which is considered a strong antioxidant. Antioxidant activity can be determined based on the IC50 value, where a lower IC50 value indicates a higher antioxidant activity. These results align with those of Lisnawati et al., (2021) who reported that the antioxidant activity test of pumpkin (Cucurbita moschata) extract yielded an IC50 value of 30.75 ppm, making it a very strong antioxidant with an IC50 value of <50 ppm. Oloyede et al., (2012) stated that the antioxidant activity and concentration of phenolic compounds in ripe pumpkin fruit are higher than in unripe pumpkin. The pumpkin used in this study was ripe. Nakkanong et al., (2012) reported that the older the pumpkin, the higher its starch content. The antioxidant activity of pumpkin is influenced by its high content of carotenoids, polyphenolic compounds and pectin. Furthermore, Nakhon et al., (2017) reported that pumpkin in flour form has a higher phenolic content than fresh pumpkin. Pumpkin contains various antioxidant compounds, such as alpha-carotene, beta-carotene and beta-cryptoxanthin, which play a role in neutralizing free radicals (Kim et al., 2012). Other antioxidant compounds contained in pumpkin include vitamin C, vitamin E and phenolic compounds (Kim et al., 2012; Kulczyski et al., 2020). Furthermore, pumpkin also contains nutrients such as vitamin C, provitamin A, vitamin E, iron and folic acid, which are beneficial in boosting the immune system (Kulczyski and Gramza, 2019). Pumpkin is low in calories and high in fiber, making it good for weight control and maintaining heart health (Gutierrez, 2016). Pumpkin is also known to have antibacterial, anti-obesity, anti-diabetic and anti-cancer properties (Gutirrez, 2016; Men et al., 2020). Arivuchudar and Parameshwari (2025) reported that jackfruit (Artocarpus heterophyllus) seed flour exhibited the highest levels of antioxidants, including total phenols (863.15 mg GAE/100 g), flavonoids (54.32 mg CE/100 g) and DPPH (101.1%), making it highly suitable for formulating high-quality food products.
     
    Water content
     
    The research data on the effect of treatment on the chemical properties of chicken nuggets with the addition of pumpkin flour (Cucurbita moschata) are presented in Table 2. The addition of pumpkin flour to chicken nuggets had a very significant effect (P<0.01) on water content (%). The highest water content of chicken nuggets with the addition of pumpkin flour was found in treatment P4, which used 20% pumpkin flour, with a water content of 59.50%. While the lowest water content was found in treatment P0 without the addition of pumpkin flour (0%), at 51.36%.
           
    The water content values  obtained in this study comply with the Indonesian National Standard (SNI) for chicken nuggets stipulated in SNI No. 01-6683-2002, which is a maximum of 60%. Therefore, the water content of chicken nuggets with the addition of pumpkin flour still meets the quality standards for chicken nuggets. High moisture content significantly impacts the quality of the resulting nuggets, as products with high moisture content are prone to the growth of microorganisms, such as bacteria, mold and yeast, which can lead to a decline in product quality. Low moisture content and aw result in a crispy food product texture with a long shelf life (Sakac et al., 2016). Foods with high moisture content tend to spoil easily due to microbial activity, while low moisture content can extend shelf life. Therefore, moisture content analysis is essential for both dry and wet food ingredients to maintain their stability and quality (Fikriyah and Nasution, 2021). This study’s results differ from those reported by Richa et al., (2024), which found that the addition of black rice flour at 1, 3 and 5 per cent levels had no negative effect on the physicochemical quality of chicken nuggets.
     
    Protein content
     
    Based on Table 2, the addition of pumpkin flour (Cucurbita moschata) to chicken nuggets had a very significant effect (P<0.01) on protein content (%). The protein content of chicken nuggets with the addition of pumpkin flour ranged from 17.77% to 23.23%. The protein content obtained in this study is higher than the minimum standard for chicken nuggets protein content stipulated in SNI No. 01-6683-2002, which is 12%. The protein content of chicken nuggets with the addition of pumpkin flour meets the protein quality standards for chicken nuggets.

    Table 2: Average water content (%), protein (%), fat (%) and carbohydrate (%) and crude fiber of chicken nuggets with the addition of yellow pumpkin flour (Cucurbita moschata).


           
    The addition of up to 20% pumpkin flour in chicken nuggets produced the highest protein content, at 23.23%. This is related to the reported protein contribution of pumpkin flour, which is 12.64%. The results of this study differ from those of Permadi et al., (2022) reported that catfish nuggets with pumpkin flour added had a lower protein content. This decrease in protein content is thought to be due to the relatively low protein but high fiber characteristics of pumpkin flour. Tasse et al., (2025) reported that the average crude protein content in nugget products with pumpkin substitution ranged from 9.13-12.15% and showed a tendency to decrease with increasing levels of pumpkin substitution.
     
    Fat content
     
    Table 2 shows that the addition of pumpkin (Cucurbita moschata) flour to chicken nuggets had a very significant effect (P<0.01) on the fat content (%). The fat content of chicken nuggets with the addition of pumpkin flour decreased from 9.96% to 5.51% as the pumpkin flour content increased.
           
    The fat content of the chicken nuggets in this study was significantly lower than the maximum fat content limit stipulated in SNI No. 01-6683-2002, which is 20%. The study showed that the addition of pumpkin flour produced good-quality chicken nuggets, characterized by a relatively low fat content. These results align with Permadi et al., (2022) who stated that the fat content of catfish nuggets decreased with increasing pumpkin flour content, from 14.28% to 4.03%. According to Gumolung (2019), the fat content of pumpkin is relatively low, at 0.18%. Armesto et al., (2020) reported that the fat content of pumpkin ranges from 1.03-1.31% of wet weight. Pumpkin seed oil (Cucurbita maxima) contains the main fatty acids linoleic, oleic, stearic and palmitic acids, which together contribute more than 95% of the total fatty acids, with the proportion of unsaturated fatty acids reaching approximately 75% (Meru et al., 2018).

    Carbohydrate content
     
    Table 2 shows that chicken nuggets with the addition of pumpkin flour (Cucurbita moschata) have a highly significant effect (P<0.01) on carbohydrate content. The carbohydrate content of chicken nuggets increased from 6.85% to 20.79%.
           
    This carbohydrate value is close to the carbohydrate figure recommended by SNI No. 01-6683-2002, which is a maximum of 25%. Thus, the carbohydrates of chicken nuggets with the addition of pumpkin flour meet the carbohydrate standards of chicken nuggets. It can be said that chicken nuggets with the addition of pumpkin flour produce quality nuggets because they have a carbohydrate content that is not too high. Different from the results of the study. Trisnawati et al., (2014) that the carbohydrate content of pumpkin powder is 82.02% and the fiber content is 9.51%. Knowing the carbohydrate content is quite high, pumpkin is worthy of being used as a nugget filler. The results of this study are supported by Permadi et al., (2022) that pumpkin flour can be used as a substitute for wheat flour in making fish nuggets. Previous research has been conducted using durian (Durio zibethinus Murr) seed starch as a filler in salami and it was found that the use of 15% durian seed starch significantly impacted the physicochemical and microbiological quality of salami (Sembor et al., 2024).
     
    Crude fiber content
     
    According to Table 2, the addition of pumpkin (Cucurbita moschata) flour to chicken nuggets had a highly significant effect (P<0.01) on the crude fiber content. The crude fiber content of chicken nuggets with the addition of pumpkin flour increased from 3.01% to 3.68%. The higher the level of pumpkin flour used, the higher the crude fiber content of the resulting chicken nuggets.
           
    This increase in crude fiber content is thought to be due to the high crude fiber content of pumpkin, which is used as a filler, thus contributing to the increased crude fiber content of chicken nuggets. Pumpkin has a fiber content of 12.1% (Dhiyas et al., 2016). Pumpkin flour can be categorized as a high-fiber food because it meets the requirements for a high-fiber food category, which is a minimum dietary fiber content of 6 g per 100 g of food (Foschia et al., 2013). An increase in crude fiber levels has also been reported in African catfish nuggets with the addition of pumpkin flour as a substitute for wheat flour, which increases the product’s fiber content. Pumpkin is a food rich in dietary fiber, especially pectin (Wongsagonsup et al., 2015). Pumpkin is recommended as part of a healthy diet due to its relatively low calorie content (approximately 17 kcal/100 g fresh pumpkin) and high fiber content (Tamer et al., 2010). Its fiber, phenolic compounds (especially flavonoids and phenolic acids), minerals (especially potassium), vitamins (including β-carotene, vitamin A, vitamin B‚ α-tocopherol, vitamin C and vitamin E), protein and carbohydrates contribute to pumpkin’s important role in providing health benefits to humans (Nawirska et al., 2014; Sharma et al., 2013; Zhou et al., 2014). Based on various reports, consuming pumpkin has the potential to reduce the risk of coronary heart disease, lower blood glucose and cholesterol levels, prevent oxidative stress and improve the immune system through its antioxidant activity (Fauziah et al., 2016). Pumpkin also contains beta-carotene, which is a precursor to vitamin A (Jacoba-Valenzuela  et al., 2011). Pumpkin also contains vitamins B6, K, thiamine and riboflavin, as well as minerals such as potassium, magnesium, selenium and iron (Nawirska et al., 2009). Pumpkin is reported to contain bioactive components such as phenolics (Kwon et al., 2007) which act as antioxidants (Oloyede et al., 2014).
     
    Acidity degree (pH)
     
    The acidity (pH) is an important parameter in assessing the quality of nugget products. The addition of pumpkin flour to chicken nuggets had a very significant effect (P<0.01) on the pH value of the chicken nuggets. Based on the research results, chicken nuggets using pumpkin flour (Cucurbita moschata) turned out to have a degree of acidity (pH) ranging from 6.31-5.83 shows a highly significant decreasing (P<0.01).
           
    The decrease in pH in the treatment using pumpkin flour was in line with the increase in the level of pumpkin added to the nugget processing. The results of the study (2024 data not shown) showed that the pH of pumpkin flour was 5.76. This shows that the pH of pumpkin is in the acidic category, so the higher the level of pumpkin, the more acidic the pH of the resulting chicken nuggets will be. The pH value of this chicken nugget is quite good because it has a pH value of <7.5. The pH value of the results of this study is still below the average value of Tasse et al., (2025), that the pH value of chicken nuggets with pumpkin substitution at various levels shows a normal pH value of 6.76-6.86. Data from the analysis of variance on the pH of pumpkin nuggets are presented in Table 3.

    ​

    Table 3: Average pH of chicken nuggets with the addition of yellow pumpkin flour (Cucurbita moschata).

    CONCLUSION

    The addition of pumpkin flour (Cucurbita moschata) up to 20% in chicken nugget formulations can increase beta-carotene levels, reduce the IC50 value of antioxidant activity, but increase water, protein, carbohydrate and crude fiber content, but decrease fat and pH levels.

    ACKNOWLEDGEMENT

    This research was carried out with the assistance of the Unsrat PNBP Research Fund, Unsrat’s Leading Applied Research Scheme Cluster-1 (RTUU K-1) in 2024. For that, I would like to express my gratitude.

    CONFLICT OF INTEREST

    All authors declare that they have no conflicts of interest.

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