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Almasyhuri Almasyhuri
Pharmacy Study Program, Faculty of Mathematics and Natural Sciences, Pakuan University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Health Professions Public Health

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Formulation of Brown Rice Flour Cookies Combination with Bay Leaf Extract (Syzygium Polyanthum) as a Functional Food Cantika Zaddana; Almasyhuri Almasyhuri; Dena Alfitri; Sara Nurmala; Fitria Dewi Sulistiyono
Journal of Global Nutrition Vol 1 No 2 (2021)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.846 KB) | DOI: 10.53823/jgn.v1i2.25

Abstract

Functional food is a processed food that contains more than one component which based on scientific studies has benefits for the health of the body. Functional foods can be classified into several types based on the food source and the processing method. This study aims to determine the proximate composition, fiber and flavonoid contents, and the effect of the varying concentrations of the bay leaf extract on the cookies. Three formulas of bay leaf extract were made with different concentrations. The formula I use 3.0%, formula II uses 2.5%, and formula III uses 2%. The results of the hedonic test analysis showed that the best formula was formula III with a concentration of 2% bay leaf extract. These results indicate that the concentration of the bay leaf extract affects the taste and aroma of the cookies, even though it does not affect the color and texture. By using formula III, proximate tests were also carried out on these cookies to determine water content, ash content, protein content, fat content, and carbohydrate content. The proximate test results showed that the cookies met the quality requirements of cookies set by SNI 2973-2011. In formula III cookies, the content of flavonoids was 1.4278%, and food fiber was 6.04%.
FORMULATION AND ANTIOXIDANT ACTIVITY OF COMBINATION OF RED DRAGON FRUIT (Hylocereus polyrhizus) AND GREEN TEA EXTRACT (Camellia sinensis) Cantika Zaddana; Almasyhuri Almasyhuri; Sara Nurmala; Putri Rizna Noviyanti
Journal of Global Nutrition Vol 3 No 1 (2023)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v3i1.56

Abstract

Red dragon fruit and green tea are plants that can be made as food products that contain catechins needed as antioxidants. This study aims to determine the formula of jam that the panelists like and determine the content of flavonoids and antioxidant activity in jam products. The method of determining flavonoid content was carried out using the aluminum chloride (AlCl3) calorimetry method and antioxidant activity can be measured using the DPPH (1,1- diphenyl-2-picrylhydrazyl) free radical deterrent method by spectrophotometry Uv-Vis. This study used 4 jam formulas which were distinguished from the concentration of green tea extract namely formula 1 (0), formula II (5%), formula III (10%), and formula IV (15%). The parameters measured in this study were panelist like, flavonoid levels, and antioxidant activity. The results of the analysis show that formula 3 is the most preferred formula for panelists based on the average value of the hedonic test. Flavonoid levels of formula 3 jam were 0.0274% and hadantioxidant activity with IC50 of 108.5335
Co-Authors Cantika Zaddana Dena Alfitri Fitria Dewi Sulistiyono Putri Rizna Noviyanti Sara Nurmala Zaddana, Cantika