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EFEK LAMA PERENDAMAN EKSTRAK KALAMANSI (Citrus microcarpa) TERHADAP AKTIVITAS ANTIOKSIDAN TEPUNG PISANG GOROHO (Musa spp.) Kiay, Nancy; Suryanto, Edi; Mamahit, Lexie
CHEMISTRY PROGRESS Vol 4, No 1 (2011)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.4.1.2011.26502

Abstract

ABSTRACTKiay et al., 2011. The effect calamansi (Citrus microcarpa) extract on antioxidant activity of goroho banana fluor(Musa spp.).Banana is local food commodity that used as sources of carbohydrate beside paddy. Fresh mature banana canbe produced as banana flour to prolong its lifetime and minimalize its nutrition degradation. Callamansi (Citrusmicrocarpa) contained antioxidant compound. Does callamansi extract improve antioxidant activity of gorohobanana flour. The aim of this research was to determine antioxidant activity of goroho banana flour whichimmersed with calamansi extract.This research using laboratory experiment methods to analyze total phenolic content, free radical scavengingactivity, total antioxidant and vitamins C of calamansi and goroho banana flour using spectrophotometer UV-vis.This research using complete random design (rancangan acak lengkap, RAL), thus obtained data wereanalyzed using statistic. Significant difference between groups were analyzed using ANOVA with p<0,05. Ifthere is significant difference between groups, data were analyzed using Duncan’s multiple range test (DMRT).The results showed that banana flour immersed with calamansi extract possess to total phenolic content 3,84mg/kg gallic acid, free radical scavenging activity 81,20%, total antioxidant 28,42 ppm and vitamins C 0,09mg/100 g sample (p>0,05) compared with vitamin C, citric acid and blank. Its caused by callamansi antioxidantdiffuse into banana flour. Banana flour immersed with vitamins C possess to total phenolic content 1,66 mg/kggallic acid, free radical scavenging activity 41,98%, total antioxidant 22,8 ppm and vitamins C 0,09 mg/100 gsample, Banana flour immersed with citric acid possess to total phenolic content 1,42 mg/kg gallic acid, freeradical scavenging activity 36,66%, total antioxidant 15,15 ppm and vitamins C 0,09 mg/100 g sample andblank possess to total phenolic content 1,49 mg/kg gallic acid, free radical scavenging activity 39,94%, totalantioxidant 16,63 ppm and vitamins C 0,09 mg/100 g sample. Antioxidant activity from calamansi extract andgoroho banana flour caused by it phenolics compound that act as antioxidant.As conclusions of this research, calamansi possess an antioxidant activity. Then goroho banana flour immersedwith calamansi extract possess high antioxidant activity. This research suggested that calamansi extract can beused to produce banana flour with antioxidant activity..Keywords : callamansi, goroho banana, flour, antioxidant
KARATERISTIK KIMIA DAN ORGANOLEPTIK INSTAN SAGU (Metroxylon SP) SEBAGAI MAKANAN BERKALORI TINGGI Nancy Kiay; Sofyan Abdullah
JURNAL GALUNG TROPIKA Vol 6 No 3 (2017)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (405.299 KB) | DOI: 10.31850/jgt.v6i3.254

Abstract

KARAKTERISKTIK SIFAT FISIKO KIMIA BISKUIT TEPUNG DAUN KELOR (Moringa oleifera) DAN TEPUNG PISANG GOROHO (Musa acuminafe,sp) Nancy Kiay; Sofyan Abdullah; Gita Suryanita Ayuba; Fadhil Abdullah
Journal Of Agritech Science (JASc) Vol 6 No 02 (2022): Journal of Agritech Science (JASc) - November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v6i02.965

Abstract

Biscuits are a type of food made from wheat flour with the addition of other food ingredients, with a heating and printing process. The purpose of this research is to determine the influence of the comparison of Moringa leaf flour with goroho banana flour on the characteristics of biscuits, To be able to determine the ratio of Moringa leaf flour to flour the most appropriate goroho banana to produce the best quality biscuits. And to find out the results of organoleptic tests of color, scent, taste, and texture on biscuits with the addition of Moringa leaf flour as a source of antioxidants and goroho banana flour as a source of vitamins and carbohydrates. This research uses a completely randomized design (CRD) factors from this research as follows: A1 = Moringa leaf flour 20g: goroho banana flour 50g, A2 = Moringa leaf flour 30g: goroho banana flour 30g, A3 = Moringa leaf flour 50g: goroho banana flour 20g. The results of the research can be concluded that the organoleptic test is the most preferred by the panelists Color A1 with a yield of 5.08%, Aroma A1 with a yield of 5.48%, Taste A1 with a yield of 5.6%, Texture A1 with a yield of 4.92% with treatment ( Moringa leaf flour 20g: goroho banana flour 50g) and for good water content in treatment A3 with a yield of 3.44% (moringa leaf flour 50g: goroho banana flour 20g), fat content with a yield of A2 with a yield of 22% (moringa leaf flour). 30g: goroho banana flour 30g) and A1 Carbohydrate content with a yield of 4.86% (moringa leaf flour 20g: goroho banana flour 50g). So the addition of Moringa leaf flour and goroho banana flour in the manufacture of biscuits is very influential on the organoleptic test and the parameter test.