PENINGKATAN KUALITAS COOKIES DENGAN PENAMBAHAN MINYAK ATSIRI BUNGA KECOMBRANG (Etlingera elatior)

Jurnal Agroteknologi Pub Date : 2022-07-26 DOI:10.19184/j-agt.v16i01.22090

Ivan Pratama Hartoyo, F. S. Pranata, Yuliana Reni Swasti

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Abstract

Antioxidants are compounds that can inhibit or slow down oxidative damage due to free radicals. Torch ginger flower (also known as kecombrang flower in Indonesia) essential oil has antioxidant activity values ranging from 61.61-83.17%. This study aim to determine the best concentration of torch ginger flower essential oil (Etlingera elatior) in cookies and to improve the chemical and microbiological qualities of cookies. Torch ginger flowers are cut into pieces and then distilled. The stage of adding torch ginger flowers essential oil was carried out according to the experimental design namely P (100: 0), Q (100: 0.1), R (100: 0.2), S (100: 0.3). The observation parameters in this study were proximate, antioxidant activity, and microbiological (total plate count) parameters. Data processing was carried out in a completely randomized design (CRD) based on data from observations of the test parameters with three repetitions. The result of study showed that the cookies with the addition of torch ginger flower essential oil had moisture content of 4.50-5.11%, ash content of 0.80-1.05%, fat content of 20.68-22.45%, protein content of 6.88-7.95%, carbohydrate content of 63.85-65.30%, antioxidant activity of 55.45-70.78%, the total plate count (bacteria, mold, and yeast) about <10 colonies/g. Keywords: antioxidants, cookies, torch ginger flower

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通过加入椰奶酥油来提高饼干的质量

抗氧化剂是可以抑制或减缓自由基引起的氧化损伤的化合物。火炬姜花精油的抗氧化活性值为61.61 ~ 83.17%。本研究旨在确定火把姜花精油在饼干中的最佳浓度，以提高饼干的化学品质和微生物品质。将姜花切成片，然后蒸馏。按实验设计P(100: 0)、Q(100: 0.1)、R(100: 0.2)、S(100: 0.3)进行火炬姜花精油的添加阶段。本研究的观察参数为近似值、抗氧化活性和微生物(总平板计数)参数。数据处理采用完全随机设计(CRD)，基于三次重复试验参数的观测数据。研究结果表明，添加火炬姜花精油后的饼干含水量为4.50 ~ 5.11%，灰分含量为0.80 ~ 1.05%，脂肪含量为20.68 ~ 22.45%，蛋白质含量为6.88 ~ 7.95%，碳水化合物含量为63.85 ~ 65.30%，抗氧化活性为55.45 ~ 70.78%，菌落总数(细菌、霉菌和酵母)约<10菌落/g。关键词:抗氧化剂，饼干，姜花

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Jurnal Agroteknologi

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