Aktivitas Antioksidan, Kadar Flavonoid dan Karakteristik Sensoris pada Cookies dengan Penambahan Tepung Bayam Merah dan Tepung Wortel
Abstract
Red spinach and carrots are local foods that contain natural antioxidants such as ßcarotene and flavonoids. Red spinach and carrots can be used as an alternative to a
food product that increases antioxidants. This study aims to determine the effect of the
addition of red spinach flour and carrot flour on antioxidant activity, levels of flavonoids
and sensory characteristics of cookies. This type of research is experimental with a
completely randomized design (CRD). Making cookies using wheat flour with the
addition of red spinach flour and carrot flour with the formulations P0(100%:0%:0%),
P1(90%:5%:5%), P2(80%:10%:10%), P3(70%:15%:15%) and 6 replications.
Antioxidant activity test method using DPPH, flavonoid content using
spectrophotometry and sensory characteristics using hedonic test. Analysis of
antioxidant activity, flavonoid levels using the Anova test and continued Duncan's test
while sensory characteristics used the Friedman test and continued Wilcoxon test. The
results showed that there was a very significant effect of red spinach flour and carrot
flour formulation variations on antioxidant activity, flavonoid levels and sensory
characteristics of cookies (p=0.000). The best treatment is in the P3 formulation.
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