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STUDI FORTIFIKASI ANTIOKSIDAN TEPUNG DAUN KITOLOD (ISOTOMA LONGLIFLORA) TERHADAP SIFAT FISIKO KIMIA DAN ORGANOLEPTIK KUE BOLU KUKUS

Aprilia, Ida Yeni (2018) STUDI FORTIFIKASI ANTIOKSIDAN TEPUNG DAUN KITOLOD (ISOTOMA LONGLIFLORA) TERHADAP SIFAT FISIKO KIMIA DAN ORGANOLEPTIK KUE BOLU KUKUS. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Kitolod leaves (Isotoma longiflora) is a wild plant that grows around the edge of the river or rice fields. In the leaves contain alkaloids, saponins, as well as some classes of antioxidants such as flavonoids, and polyphenols. Kitolod has been used by some Indonesians for the treatment of anticancer or antineoplastic, antiinflammatory or anti-inflammatory diseases, asthma, analgesics or pain relievers, hemostatics or stop bleeding, and overcome eye disorders. However, kitolod leaves have a deficiency that has a sharp aroma, a bitter taste, spicy and serik and if consumed in large quantities can cause nausea. So try to be applied to the processed foods like steamed cake. The purpose of this research is to know the antioxidant content, chemical physico and organoleptic properties contained in steamed bolu due to the addition of kitolod leaf flour and different steaming time. This research used nested design consisting of factor 1 that is the addition of kitolod leaf flour which consist of control (A1) 0 g, (A2) 1.2 g, (A3) 2.3 g, (A4) 3.5 g, (A5) 4.7 g, and factor 2 is cooking time consisting of (B1) 20 min, (B2) 30 min, (B3) 40 min. The test will be repeated 3 times. Test parameters include physical analysis (flower strength and hardness), chemical analysis (antioxidants, moisture content, ash content, protein, fat, and carbohydrates), and organoleptic analysis (flavor, aroma, appearance, and texture). The results showed that the highest antioxidant activity was in the A5B1 treatment (4.7 g of kitolod flour with steam time 20 minutes) which was 81.98% and there was a real influence between the addition of kitolod leaf flour and the steaming time to the percentage of antioxidant, organoleptic inhibition taste and aroma. The addition of kitolod flour concentration had an effect on organoleptic appearance and texture. And the treatment of steam time affects the water content, fat content, protein, and carbohydrate.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311063
Keywords: kitolod leaves, antioxidant, bolu steam cake
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 09 Nov 2018 03:12
Last Modified: 09 Nov 2018 03:12
URI : http://eprints.umm.ac.id/id/eprint/39705

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