Analisis Fitokimia Dan Kandungan Vitamin C Pada Biskuit Dengan Penambahan Bubuk Ampas Jeruk Siam (Citrus Nobilis Microcarpa)

Abstract

Biscuits are one of the food groups favored by all people. Biscuits are food products obtained by baking dough made from flour, butter and sugar and other additives. The purpose of this study was to analyze the phytochemical content and vitamin C content of siam orange dregs biscuits. The sample used in this study was Siamese orange dregs. for the tests carried out on the Siamese orange biscuits were water content and ash content using the SNI 01-2891-1992 test method, fat content using the Shoxlet test method, Protein SNI 01-2354.4-2006, carbohydrates by difference, crude fiber using the test method gravimetry and vitamin C content. The making of Siamese orange biscuits was given three treatments. The first treatment was using 30 grams of refined sugar (F1), 30 grams of Siamese orange pulp powder (F2), 15 grams of refined sugar and 15 grams of Siamese orange pulp powder (F3). Based on the results of the analysis that has been carried out that the water content, ash content and crude fiber with three treatments have met the standard, fat is only in F2 (27.217) and F3 (27.416) and for carbohydrates the highest test results are in F2 ( 56. 7912) as well as for the content of vitamin C F2 (0.055). Tests using these seven parameters can be said to meet market measurements for biscuit products, even though the vitamin C content does not meet daily needs.