This research porpose to determine the appropiate concentration of ethanol to obtain the highest antioxidant activity of cogon grass rhizome (Imperata cylindrica (Linn.) Beuv.) extract using ultrasonic wave. This research used a completely randomized design method with the treatment of concentration ethanol which consisted of six levels : 40, 50, 60,70, 80 and 90%. The whole treatment was repeated three times to obtain 18 units of the experiment. The data were analyzed by ANOVA, if the treatment showed the influenced then it continued by Duncan test. The result showed that the best treatment is using ethanol 70% with characteristic extract : yield was 14.13%, total phenolic was 129.57 mgGAE (Gallic Acid Equivalent)/g extract, total flavonoid was 90.91 mgQE (Quercetin Equivalent)/g extract and antioxidant activity was 56.03% with the IC50 value 0.098 mg/ml

This study aims to determine the effect of comparative of wheat and cowpea flour to characteristics of crackers andto knowing the composition to produce crackers with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of cowpea flour with wheat which consist of 5 levels : 100%:0%, 95%:5%, 90%:10%, 85%:15%, and 80%:205. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continoued with Duncan test. Result of this study showed that comparation of wheat flour and cowpea flour very affected for protein content and coarse fiber content, affected water content, ash content, color, texture, and overall acepatance. Comparation of 80% wheat flour and 20% cowpea flour is the best characteristics of crackers with criteria 2.24% water contet, 2.62% ash content, 23.93% fat content, 10.70% protein content, 61.28% carbohydrate content, 6.61% crude fiber content, 0.44 power of broke, the color was liked, the aroma was neutral, the taste was liked and a little typical of cowpea, texture was crunchy and liked, and overall aceptance was liked. Keywords: Crackers, cowpea flour, wheat flour.

Daun alpukat mengandung komponen bioaktif yang tinggi sehingga dapat dimanfaatkan sebagai sumber antioksidan alami. Tujuan dari penelitian ini adalah mendapatkan metode pengeringan yang tepat sehingga menghasilkan ekstrak daun alpukat dengan aktivitas antioksidan yang tinggi. Daun alpukat baik yang muda maupun yang tua dikeringkan dengan tiga metode pengeringan yaitu dijemur dibawah sinar matahari, dikeringanginkan dalam ruangan, dan dikeringkan dengan oven. Kualitas daun kering kemudian dianalisis aktivitas antioksidan, kadar air, total fenol, total flavonoid, dan total tanin. Hasil penelitian menunjukkan bahwa daun tua yang dikeringkan dengan menggunakan oven pada suhu 40˚C selama 24 jam menghasilkan aktivitas penghambatan radikal bebas tertinggi yaitu 19,83% dengan kadar air 7,54%, total fenol 6,42 mg/100 g ekstrak, total flavonoid 12,07 mg/100 g ekstrak, dan total tanin 2,48 mg/100 g ekstrak. Kesimpulannya, metode pengeringan dapat memberikan dampak terhadap kadar senyawa bioaktif ekstrak daun alpukat dan aktivitas antioksidannya.Effect of Drying Methods on the Antioxidant Activity of Avocado LeavesAbstractAvocado leaves contain high bioactive components that may be used as a source of natural antioxidants. The purpose of this study was to obtain proper drying method to produce avocado leaf extract with high antioxidant activity. Avocado leaves, both young and old, were dried with three drying methods, which were dried in the sun, room, and oven. Quality of leaves was then measured for antioxidant activity, moisture, total phenol, total flavonoid, total tannins. The results showed that old leaves dried using an oven at 40˚C for 24 hours resulted in the highest radical scavenging activity of 19.83% with 7.54% moisture content, 6.42 mg/100 g extract of total phenol, 12.07 mg/100 g extract of total flavonoid, and 2.48 mg/100 g extract of total tannins. In conclusion, the drying methods might produced specific antioxidant activities.

The study aims to determine the effect substitution of modified purple sweet potato flour on the characteristics of waffle and to know the best substitution of modified purple sweet potato flour with pregelatinization. The study design used was randomized group design with the treatment substitution of modified purple sweet potato flour and wheat flour, which consists of 6 levels such as: 0% : 100%, 20% : 80%, 40% : 60%, 60% : 40%, 80% : 20%, 100% : 0%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by analysis variance and if the treatment had an effect on the variable then continued with Duncan test. The result showed substitution of modified purple sweet potato flour and wheat flour had a significant effect on the content of ash, crude fiber, antioksidan capacity, texture, criteria hedonic and skor of colour, texture  and taste. Substitution of modified purple sweet potato flour 100% had the best characteristics, with 41,84% water content, 1,94% ash content, 7,17% coarse fiber content, 81,65 (mg GAEAC/kg) antioksidan capacity, 1,64 N texture, criteria skor colour dark brown, texture soft, taste of purple sweet potato very strong  and criteria hedonic colour, aroma, texture, taste and overall acceptance were like.

The research aim to determine the effect of ratio purple sweet potato flour and soybean flour on characteristics functional flakes and determine the exact ratio of purple sweet potato flour and soybean flour which can produce functional flakes with the best characteristics. The Completed Randomized Design was used in this research consisting ratio of purple sweet potato flour and soybean flour including (P1) 90% : 10%, (P2) 80% : 20%, (P3) 70% : 30%, (P4) 60% : 40%, (P5) 50% : 50%. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan Multiple Range Test (DMRT). The result showed that flakes with comparison of 70% purple sweet potato flour and 30% soybean flour is the best treatments with criteria moisture content of 3.05%, ash content of 2.09%, protein content of 17.04%, crude fiber 3.76%, anthocyanin total 21.07 mg/100g, antioxidant activity 39.55%, water absorption 165.66% and color is purple and like, aroma is like, texture is crispy and like, taste is like and overall acceptance is like.

Pati kimpul modifikasi (PKM) merupakan pati yang dibuat dari umbi kimpul yang diberikan perlakuan fisik atau kimia sehingga mempunyai sifat fungsional lebih baik dibandingkan dengan pati kimpul alami. Pada penelitian ini, dievaluasi pengaruh komposisi tepung komposit (terigu-PKM) terhadap sifat fisik, kimia, dan sensori mi instant. PKM dibuat menggunakan metode high moisture treatment (HMT), yaitu pemanasan pati pada suhu 110˚C pada kadar air 30% selama 10 jam. Tepung komposit dibuat dengan menggunakan berbagai perbandingan terigu dan PKM (90:10, 80:20, 70:30, 60:40, 50, dan 50). Selanjutnya, tepung komposit ini diolah menjadi mi instan, dan kemudian sifat fisik, kimia, dan sensori mi instan yang dihasilkan dievaluasi. Hasil penelitian menunjukkan perbandingan terigu dan PKM pada tepung komposit berpengaruh nyata terhadap kadar air, kadar protein, kadar karbohidrat, waktu pemasakan, kehilangan padatan akibat pemasakan (KPAP), dan daya serap air mi instan. Berdasarkan hasil uji sensori, tepung komposit terigu-PKM (80:20) menghasilkan mi instan terbaik. Komposisi zat gizi mi instan yang dihasilkan adalah: kadar air (2,74%), lemak (29,19%), protein (7,68%), dan karbohidrat (58,91%). Mi instan terigu-PKM (80:20) memiliki aroma lebih baik, waktu pemasakan lebih singkat, dan daya serap air lebih baik dibandingkan mi terigu 100%, namum memiliki KPAP lebih tinggi. Kesimpulannya, PKM dapat digunakan sebagai pensubstitusi sebagian terigu dalam pembuatan mi instant.Physical, Chemical, and Sensory Properties of Instant Noodles Prepared from Wheat - Modified Tannia Starch CompositeAbstractModified tannia starch (MTS) is the starch made from tannia tuber, which is provided a physical or chemical treatment so that it has better functional properties compared to native tannia starch. In this study, the effect of the composition of the wheat flour-MTS composite on the physical, chemical, and sensory properties of instant noodles was evaluated. MTS was produced by using the high moisture treatment (HMT) method, which was heating the starch at the temperature of 110˚C and moisture content of 30% for 10 hours. The composite flour was made with various ratios of wheat flour and MTS (90:10, 80:20, 70:30, 60:40, 50, and 50). Subsequently, the composite flour was processed into instant noodles, and then the physical, chemical, and sensory properties of the noodles produced were evaluated. The results showed the ratio of wheat flour and MTS had a significant effect on the water content, protein content, carbohydrate content, cooking time, cooking loss, and water absorption capacity of the instant noodle. Based on the results of sensory evaluation, the composite of wheat flour-MTS (80:20) could produce the best instant noodles. The nutrition composition of the instant noodles produced, namely: water content (2.74%), fat content (29.19%), protein content (7.68%), and carbohydrate content (58.91%). If compared to the 100% wheat flour instant noodles, the wheat flour-MTS (80:20) instant noodles has a better aroma, better water absorption capacity, and shorter cooking time, but it has a higher cooking loss. In conclusion, MTS can be used as a partial substitute for flour in making instant noodles.

Artikel ini dikirim pada tanggal 01 Januari 2018 dan dinyatakan diterima tanggal 24 Mei 2018. Artikel ini juga dipublikasi secara online melalui www.https://ejournal2.undip.ac.id/index.php/jatp. Hak cipta dilindungi undang-undang. Dilarang diperbanyak untuk tujuan komersial. Diproduksi oleh Indonesian Food Technologists® ©2018 Abstrak Daun Alpukat mengandung komponen bioaktif yang tinggi sehingga dapat dimanfaatkan sebagai pangan fungsional seperti teh herbal. Tujuan dari penelitian ini adalah mendapatkan suhu dan waktu pelayuan daun alpukat yang tepat sehingga menghasilkan teh herbal dengan karakteristik sensoris terbaik serta komponen bioaktif dan aktivitas antioksidan yang tinggi. Pelayuan dilakukan dengan cara pengukusan pada suhu 80, 90, dan 100°C selama 1, 3 dan 5 menit. Karakteristik teh yang diamati meliputi kadar total tanin, kadar total fenol, total flavonoid dan aktivitas antioksidan serta evaluasi sensorisnya. Hasil penelitian menunjukkan bahwa suhu dan waktu pelayuan yang terbaik diperoleh pada suhu 90°C selama 5 menit dengan karakteristik teh herbal daun alpukat yang dihasilkan yaitu total fenolik 296,48 mg/g ekstrak, total flavonoid 644 mg/g ekstrak, total tanin 315,14 mg/g ekstrak, warna seduhan teh coklat kekuningan, rasa agak tidak pahit dan aroma agak khas daun alpukat serta dengan penerimaan keseluruhan agak suka. Sementara itu, nilai IC50 baik yang diukur dengan metode DPPH maupun reducing power masing-masing adalah 527,93 mg/L dan 78,95 mg/L. Kesimpulannya, suhu dan waktu pelayuan daun alpukat berpengaruh terhadap komponen bioaktif dan aktivitas antioksidan yang terkandung pada teh herbal yang dihasilkan. Kata kunci: antioksidan, daun alpukat, teh herbal, karakteristik sensoris

This study was conducted to determine the effect of ethanol concentration on antioxidant activity and to obtain the highest antioxidant activity in red betel leaves extract using the MAE method. The experimental design used in this study was a completely randomized design (CRD) with an ethanol concentration treatment consisting of five levels, namely 50%, 60%, 70%, 80%, and 90%. All treatments were repeated three times to obtain 15 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. Treatment of ethanol concentration had a very significant effect (P <0.01) on yield, total phenol, total flavonoids, and antioxidant activity. The results showed that 90% ethanol concentration was the best treatment which produced a yield of 25.17%, total phenol 106.00 mg GAE / g extract, total flavonoids 46.98 mg QE / g and antioxidant activity based on IC50 at 81.61 ppm. Keywords : red betel leaves, ethanol, MAE, antioxidant activity.