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.
- Abstract
- Keywords
- References
- Cite This Article as
- Corresponding Author
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.
- Arifin, S. 2011. Studi Pembuatan Roti dengan Substitusi Tepung Pisang Kepok (Musa paradisiaca). Teknologi Pertanian. Universitas Andalas. Padang.
- [BSN] Badan Standarisasi 2011. SNI 2973:2011. Syarat Mutu Cookies. Badan Standarisasi ?Nasional : Jakarta.
- [BSN] Badan Standarisasi Nasional. 1992. SNI 19-2896:Cara Uji Cemaran Logam. Badan Standarisasi Nasional : Jakarta.
- [BSN] Badan Standarisasi Nasional. 2009. SNI 3751:Tepung Terigu sebagai Bahan Makanan. Badan Standarisasi Nasional. Jakarta.
- Huang, Yu-Ching, Yung-Ho and Shao, Yi-Yuan. 2005. Effect of Genotype and Treatment on the Antioxidant Activity of Sweet Potato in Taiwan. Food Chemistry 98 (2006) 529-538
- A., 2007. Cookies Tepung Garut (Moranta arundinaceae, L) dengan Pengayaan Serat Pangan. Jurusan Teknologi Pangan dan Hasil Pertanian-Fateta, UGM. Jogyakarta
- Kanazawa. K.and H. 2000. High Content of Dopamine, a Strong Antioxidant, in Cavendish Banana. Journal of Agricultural and Food Chemistry. 48(3), 844-848
- Ketaren, S. 1986. Pengantar Minyak Atsiri. Balai Pustaka. Jakarta.
- Limantara,L. 2004. Daya Penyembuhan Klorofil. Kompas. Available online at :htBF://www.kompas.com/kompas.cetak/0404/06/humaniora/951295.htm (diakses 15 Oktober 2006).
- Lingga, P. 1998. Resep-Resep Obat Tradisional. Cetakan IV. Penebar Swadaya. Jakarta.
- Manley, D. J. R. 2000. Technology of Biscuits, Crackers and Cookies. Ellis Horwood Limited. Chiecester Publisher. . United Kingdom
- Matz, S. A. 1978. Cookies and Crackers. Ellis Horwood Limited. Chiecester Publisher. United Kingdom.
- Moehji, S. 1992. Ilmu Gizi. Bhratara. Jakarta.
- Mulyati, S. 2005. Aneka OlahanPisang. TrubusAgrisarana. Surabaya.
- Novita, R. 2005. Evaluasi Kadar Fe dan Serat Kasar Mie Kering yang Ditambah Tepung Bayam (Amaranthus sp). [Skripsi]. Teknologi Pertanian. Universitas Andalas. Padang.
- Pulungan, R. 2015. Pengaruh Penambahan Tepung Pisang (Musa paradisiaca) dan Tepung Kacang Hijau (Phaeolus radiatus L) Terhadap Tepung Gandum (Triticum aestivum) dalam Pembuatan [Skripsi]. Teknologi Pertanian. Universitas Andalas. Padang.
- U.,2013. Katuk, Tumbuhan Multi Khasiat. Badan Penerbit Fakultas Pertanian (BPFP) Unib. Bengkulu
- Sudarmadji, S. Haryono, and Suhardi. 1997. Analisa Bahan Pangan danPertanian. Liberty. Yogyakarta.
- Winarno, F. G. 2004. Kimia PangandanGizi. PT. GramediaPustakaUtama :Jakarta.
[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
