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All Journal Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya Biology, Medicine, & Natural Product Chemistry BASKARA: Journal of Business and Entrepreneurship Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Bulletin of Culinary Art and Hospitality NUTRIENT JURNAL GIZI
Mansoor Abdul Hamid
Universiti Malaysia Sabah
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Health Professions Medicine & Pharmacology Public Health Social Sciences Other

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Journal : NUTRIENT JURNAL GIZI

 1 
effect of adding of sabah snake grass (clinacanthus nutans) on the antioxidant and sensory properties of chocolate : Additional of sabah snake grass on chocolate quality Mansoor Abdul Hamid; Kai Yen Lim; Chi Hong Yeap; Mazarina Devi; Maryana Muhamad Nor
NUTRIENT Vol. 3 No. 1 (2023): Nutrient: Jurnal Gizi
Publisher : POLTEKKES KEMENKES MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36911/nutrient.v3i1.1629

Abstract

This research was carried out to identify the effect of drying methods on the antioxidant activity of Sabah snake grass leaves as well as the addition of Sabah snake grass powder on the antioxidant and sensory properties of chocolate. Antioxidant properties of chocolate samples were determined through total phenolic content and DPPH radical scavenging activity tests. The best formulation of chocolate filled with Sabah snake grass was determined based on sensory and antioxidant test. Nutrient content of chocolate was determined through AOAC methods whereas water activity and hardness of chocolate shell were determined using water activity meter and Texture Analyzer. Changes of chocolate during storage was reviewed through the aspect of moisture content, water activity, hardness, melting point, microorganism count and sensory score. Results showed that chocolate F2, chocolate filled with 100g of Sabah snake grass powder was the best formulation with satisfaction by panels and higher antioxidant activity. This sample contain 7.25% moisture, 2.19% ash, 30.61% fat, 5.41% protein, 1.94% crude fibre and 52.61% carbohydrate. The storage sample showed significantly difference (p<0.05) in moisture content, water activity, hardness and melting property after kept for eight weeks but still safe to be consumed.
Co-Authors Amir Izzwan Zamri Chi Hong Yeap Colonius Atang Diana Demiyah Binti Mohd Hamdan Fisal Ahmad Fisal Ahmad Fong Suk Zean Hanif Abdurahman Siswanto Harifah Mohd Noor Hasmadi Mamat Intan Soliha Ibrahim Jahurul Haque Akanda Jalihah Md. Shah Jason Chuah Wai Kit Jason Siew Kin Ming Jurry Foo Kai Yen Lim Kee Sabariah Kee Yusof Keneswary Ravichanthiran Marja Azlima Omar Maryana Muhamad Nor Mayrana Md. Nor Mazarina Devi Mohamad Khairi Mohd Zainol Muhammad Yasar Murtono Murtono Noorakmar Ab Wahab Nur Atikah Zulkefli Nur Ezzliana Ismail Oslida Martony Pauline Yong Rahijan Abdul Wahab Rozekin Suratman Sugianto Sugianto Sugiyanto Sugiyanto Tuan Zainazor Tuan Chilek Umi Hartina Mohd. Razali Yeap Chi Hong