FE CONTENT AND ANTIOXIDANT ACTIVITY OF COOKIES WITH ADDITION OF BANANA (MUSA PARADISIACA) FLOUR AND KATUK (SAUROPUS ANDROGYNOUS) LEAVES FLOUR.
- Faculty of Agricultural Technology, Andalas University. Kampus Limau Manis ? Padang. West Sumatera,Indonesia 25163.
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This research was aimed to determine the influence of addition banana flour and katuk leaves flour on cookies characteristic especially Fe content and antioxidant activity. This research used a Completely RandomizedDesign (CDR) consists of 3 treatments and 3 replications, The treatment was mixing wheat flour,banana flour and katuk leaves flour:A (55% : 40%: 5%), B (55%: 35%: 10%), C (55%: 30%: 15%). The observation ofraw materials were water content, crude fiber content and Fe content. The observations of cookies were water content, ash content, protein content, fat content, carbohydrate content, Fecontent, crude fiber content, antioxidant activity, free fatty acids content and hardness.The results of research showed thatthe addition of banana flour and katuk leaves flour had significant effect on water content, ash content, fatcontent, proteincontent, antioxidant activity, Fe content, and hardness but not significant effect on carbohydrates content, free fatty acids contentand crude fiber content.
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[Rina Yenrina, Kesuma Sayuti and Widya Ningsih. (2017); FE CONTENT AND ANTIOXIDANT ACTIVITY OF COOKIES WITH ADDITION OF BANANA (MUSA PARADISIACA) FLOUR AND KATUK (SAUROPUS ANDROGYNOUS) LEAVES FLOUR. Int. J. of Adv. Res. 5 (Aug). 327-334] (ISSN 2320-5407). www.journalijar.com
Andalas University, Padang, West Sumatra, Indonesia