Article Per Year (5 Year)
p-Index From 2020 - 2025
1.829
P-Index
This Author published in this journals
All Journal Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Penelitian Pendidikan IPA (JPPIPA) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan dan Keluarga Indonesian Journal of Tourism and Leisure Journal of Scientech Research and Development Jurnal Ilmu Pendidikan dan Sosial Jurnal Sains dan Teknologi Pangan
Sari Mustika
Universitas Negeri Padang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Nursing Physics Public Health Social Sciences Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
Evaluation Of Nutritional Content And Antioxidant Activity In Ku Cake With Different Natural Colors Sari Mustika; Anni Faridah; Ranggi Rahimul Insan
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 1 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/ggrgvx05

Abstract

Kue Ku produced with various natural colors will have their nutritional content and antioxidant activity tested in this research. Processing Kue Ku with a variety of natural dyes—including purple sweet potato, dragon fruit, black rice, and yellow pumpkin—was the focus of this investigation. The DPPH technique was used to test antioxidant activity, and the nutritional composition that was examined included water, ash, fat, protein, and carbohydrates. Dragon fruit, purple sweet potato, yellow pumpkin, and black rice were the Kue Ku varieties with the greatest and lowest water content, respectively. In order of ash content, the following Kue Ku varieties were found: Yellow Pumpkin, Kue Ku Black Rice, Kue Ku Purple Sweet Potato, and Kue Ku Dragon Fruit. From most fattening to least, these Kue Ku varieties are as follows: Yellow Pumpkin, Dragon Fruit, Purple Sweet Potato, and Black Rice. Purple sweet potato Kue Ku, yellow pumpkin Kue Ku, black rice Kue Ku, and dragon fruit Kue Ku were the varieties with the greatest and lowest protein contents, respectively. Kue Ku Dragon Fruit, Kue Ku Pumpkin, Kue Ku Sweet Potato Purple, and Kue Ku Black Rice are the varieties of Kue Ku that range in carbohydrate content from highest to lowest. Kue Ku Sweet Potato Purple has the lowest antioxidant activity, whereas Kue Ku Pumpkin Yellow has the greatest.
Co-Authors Alfatah Haries Anni Faridah Anni Faridah Dwi Pratiwi Wulandari Eka Fauzihardani Ezi Anggraini Fahmil Haris Harmawan, Violintikha Kasmita Kasmita Lucy Fridayati Netrawati, Netrawati Putri Yulianda Walmi Ranggi Rahimul Insan Ranti Komala Dewi Riesa, Rafidola Mareta Rino Rino Robby Prayuda SEDARNAWATI YASNI Suliantari Suliantari Yeni Karneli Yuke Permata Lisna Yulhendri Yulhendri Zengga Zengga