Kajian penambahan serbuk pegagan (Centella asiatica) terhadap mutu cookies tepung mocaf (modified cassava flour)

Amir Mukminin, A. Asmawati, Marianah Marianah
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Abstract

Cookies are a type of biscuit made from wheat flour with a soft dough, high fat content, relatively crunchy, and dense texture. To increase the nutritional value and functional properties of cookies, it is necessary to add other ingredients such as pegagan plant. The pegagan plant contains chemical components that are good for human health such as calcium, ascorbic acid, and bioactive compounds such as triterpenoids and asiaticoside which have antioxidant activity. The purpose of this study was to determine the effect of the addition of pegagan powder on the quality of mocaf flour cookies and determine the percentage of addition of pegagan powder that was appropriate and preferred by the panelists. The method used in this study was an experimental method arranged in a completely randomized design with the addition of pegagan powder in the manufacture of cookies consisting of five treatments: P0 (100% mocaf flour/control), P1 (2.5% pegagan powder), P2 (5% pegagan powder), P3 (7.5% pegagan powder) and P4 (10% pegagan powder). The results of the measurement of chemical properties and organoleptic tests were analyzed using a further test of Honest Significant Difference at 5% level. Based on the results of the study, it was found that the addition of pegagan powder had a significant effect on all tested chemical properties (moisture content, ash content, vitamin C, and antioxidant activity) and also on taste, aroma, and color scores, but had no significant effect on cookies texture scores. In which, the higher the concentration of pegagan powder added, the water content, ash content, vitamin C content, and antioxidant activity increased, while the scores for aroma, taste and color tended to decrease. The best treatment favored by panelists was P3, with preferred taste, slightly favorable aroma, green appearance color, and slightly soft texture. The values of water content, ash content, vitamin C content, and P3 antioxidant activity were 8.36%; 3.08%; 0.38%; and 94.45%, respectively.
曲奇是一种由小麦粉制成的饼干,面团柔软,脂肪含量高,相对脆,质地致密。为了提高饼干的营养价值和功能特性,有必要添加pegagan植物等其他成分。pegagan植物含有对人体健康有益的化学成分,如钙、抗坏血酸,以及具有抗氧化活性的生物活性化合物,如三萜和积雪草苷。本研究的目的是确定聚乙二醇粉的添加对mocaf面粉饼干质量的影响,并确定聚乙二醇粉的添加百分比是合适的,也是小组成员的首选。本研究采用完全随机设计的实验方法,在饼干生产中添加聚乙二醇粉,分为5个处理:P0 (100% mocaf粉/对照)、P1(2.5%聚乙二醇粉)、P2(5%聚乙二醇粉)、P3(7.5%聚乙二醇粉)和P4(10%聚乙二醇粉)。化学性质和感官测试的测量结果使用进一步的5%水平的诚实显著差异测试进行分析。根据研究结果,发现pegagan粉的加入对所有测试的化学性质(水分含量、灰分含量、维生素C和抗氧化活性)以及口感、香气和颜色得分都有显著影响,但对饼干的质地得分没有显著影响。其中,聚脂粉添加浓度越高,水分、灰分、维生素C含量和抗氧化活性越高,而香气、口感和颜色得分有降低的趋势。专家组认为最佳处理为P3,口感较好,香气稍好,外观颜色偏绿,质地稍软。水分含量、灰分含量、维生素C含量和P3抗氧化活性为8.36%;3.08%;0.38%;和94.45%。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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