Wulandari, Aniek., N.S.Rahayu, 2018. “Uji Kimia dan Tingkat Penerimaan Bolu Penambanhan Ekstrak Daun Kelor” bertujuan untuk mengetahui aktivitas antioksidan ekstrak daun kelor yang ditambahkan pada bolu dan penerimaan konsumen.Metode yang dilaksanakan adalah menguji ekstrak daun kelor, selanjutnya ekstrak ditambahkan pada pembuatan bolu. Penelitian menggunakan Rancangan Acak Lengkap (RAL) satu perlakuan konsentrasi ektrak K10gr/100ml, K20gr.100ml, K30gr/100ml, K40gr/100ml dan K50/100ml. Jika terdapat perbedaan antar perlakuan maka dilanjutkan menggunakan uji beda nyata Duncan taraf 5% dan 1%.Tahapan penelitian meliput pembuatan ekstrak daun kelor, membuat bolu yang ditambahkan ekstrak. Ekstrak dianalisa pH dan aktivitas antioksidan metode DPPH. Bolu ekstrak daun kelor diuji kadar air dan aktivitas antioksidan. Penerimaan konsumen menggunakan uji organoleptik meliputi tekstur, warna, rasa, aroma dan tingkat kesukaan. Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi ekstrak nilai pH menurun dan aktivitas antioksidan meningkat. Konsentrasi ekstrak tidak berpengaruh nyata terhadap tekstur, tetapi berpengaruh nyata terhadap kadar air, aktivitas antioksidan, warna, rasa, aroma dan tingkat kesukaan. Semakin tinggi ekstrak ditambahkan pada bolu semakin hijau kecoklatan, rasa dan aroma khas bolu mengalami penurunan, sehingga daya terima semakin berkurang.Berdasarkan uji organoleptik, bolu masih bisa diterima sampai konsentrasi ekstrak 30gr/100ml memiliki kadar air (31,1877%), aktivitas antioksidan (13,30%), tekstur lembut (skor 4,27), warna kuning kehijauan (skor 4,08), rasa sangat enak (skor 3,63), aroma agak khas bolu (skor 3,87). Sehingga penelitian ini dapat disimpulkan bahwa kelor bisa dijadikan sebagai sumber antioksidan pada bolu.
Utilization of Cilacap breadfruit as a food source is very important for supporting local food diversification. The objectives of this study were to identify the Cilacap breadfruit based on morphology identification method and to evaluate the effects of starch isolation methods on color properties of its starch. The results showed that the morphological identification of Cilacap breadfruit was round - slightly oval, and the brownish green white spots-colored was shown on the ripe stage of fruit at the tree. The average weight of Cilacap breadfruit was 1.506 kg, and the yield of starch was 11.08%. The fruit identification was determined by LIPI Bogor Indonesia, of which confirmed that Cilacap breadfruit used in this study was a species of Artocarpus altilis (Parkinson ex. F.A. Zorn) Fosberg (Moraceae family). Starch isolation by using sediment separation extraction method after three-time decantation was shown as a better method than the non-separation isolation method. Color attributes of starch by using sediment separation extraction method gave a value of L* = 94.113, a* = 5.253 and b* = -1.506 for the white bottom sediment, while the brown color of the upper sediment gave L* = 87.587, a* = 5.063 and b* = 1.956.
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