agriTECH
Vol 38, No 4 (2018)

Karakteristik Komponen Gizi, Antioksidan, dan Respon Organoleptik Bubur Jagung Tradisional Gorontalo dengan Ekstrak Daun Kersen (Muntingia calabura L.)

Lisna Ahmad (Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Negeri Gorontalo, Jl. Jenderal Sudirman No. 6 Kota Gorontalo)
Suryani Une (Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Negeri Gorontalo, Jl. Jenderal Sudirman No. 6 Kota Gorontalo)
Yoyanda Bait (Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Negeri Gorontalo, Jl. Jenderal Sudirman No. 6 Kota Gorontalo)



Article Info

Publish Date
22 Jul 2019

Abstract

Traditional food products are no longer attractive to the public, so it needs innovation to ensure that the products have a functional value. The aim of this research is to produce fortified cornmeal with kersen (Muntingia calabura L.) leaf extract which has high antioxidant activity and consumer demand of organoleptics. This research used a completely randomized design with single factor at 6 treatment levels, soaking grits of corn on cherry extract with 0%; 10%; 20%; 30%; 40%; and 50% concentrations. The results of nutrient analysis showed that protein contents ranged from 7.59% – 8.93%; fat 0.53%–0.96%; ash content 0.05%–0.12%; water content 11.6%–13.37%; and carbohydrate 77.24%–78.91%. The result of antioxidant activity showed that the higher concentration of kersen leaf extract added the higher also the antioxidant activity of fortified cornmeal, between 11.85–36.17%. Based on panelists’ organoleptic test, most gave neutral response to like slightly for color, texture, aroma and overall grits, while for the panelists, while for taste they gave dislike slightly response.

Copyrights © 2018






Journal Info

Abbrev

agritech

Publisher

Subject

Agriculture, Biological Sciences & Forestry

Description

Agritech with registered number ISSN 0216-0455 (print) and ISSN 2527-3825 (online) is a scientific journal that publishes the results of research in the field of food and agricultural product technology, agricultural and bio-system engineering, and agroindustrial technology. This journal is ...