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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Pharmaceutical Science Jurnal AGROTEKNOLOGI Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Agrointek Jurnal Sain Peternakan Indonesia agriTECH Molecular and Cellular Biomedical Sciences (MCBS) BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks Jurnal Biologi Tropis JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Indonesian Food and Nutrition Progress Dinamisia: Jurnal Pengabdian Kepada Masyarakat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Canrea Journal: Food Technology, Nutritions, and Culinary Journal Abdihaz: Jurnal Ilmiah Pengabdian pada Masyarakat JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Journal of Functional Food and Nutraceutical Teknosains : Jurnal Sains,Teknologi dan Informatika Proceedings Series on Physical & Formal Sciences Prosiding Seminar Nasional Mini Riset Mahasiswa Journal of Food and Agricultural Product Journal of Food and Agricultural Technology
Dwiyati Pujimulyani
Department Of Agricultural Product Technology, Faculty Of Agro-industry, University Of Mercu Buana Yogyakarta, Indonesia
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Journal : Agrointek

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Pengaruh penambahan bubuk temulawak (Curcuma xanthorrhiza Roxb.) dan variasi waktu pemanggangan terhadap sifat fisik, kimia dan kesukaan snack bar Prasetyo, Febi; Pujimulyani, Dwiyati; Kanetro, Bayu
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.22447

Abstract

Indonesia is a country with rich biodiversity, including javanese turmeric (Curcuma xanthorrhiza Roxb.), which can be used as a food additive, such as in snack bars. The research aims to determine the optimal addition of javanese turmeric powder and baking duration for snack bars with the best antioxidant properties. The study employs a completely randomized design (CRD) with two factors: variations in javanese turmeric powder addition (1.5, 3, and 4.5 g) and baking duration (20, 25, and 30 minutes). The best treatment identified from the research is the addition of 3 g of javanese turmeric powder and a baking duration of 20 minutes, showing significant differences in texture, color, and overall preference. The color preference scores at 3.40, aroma at 3.20, taste at 3.16, texture at 3.48, and overall rating at 3.32. Chemical analysis of the selected snack bars resulted in a water content of 5.66%, protein content of 8.16%, and antioxidant activities measured by DPPH (1,1-Diphenyl-2-Pickrylhydrazyl) and FRAP (Ferric Reducing Antioxidant Power) at 60.92% and 10.48 mg E ferro/g, respectively. Additionally, the phenolic content was found to be 50.49 mg GAE/g. These findings indicate that snack bars with added javanese turmeric exhibit health-promoting antioxidant properties.
Co-Authors Agnes Stela Dori Agung Wayzka Agung Wazyka Agung Wazyka Agung Wazyka Agus Slamet Albab, Miftakhu Ulil Alimatus Sahrah Ambar Rukmini Annisa Amalia Annisa Arlisyah Annisa Berlianti Utaminingdyah Ansabila, Hilma Amanda Astuti Setyawati Astuti Setyawati Astuti Setyowati Astuti, Devi Fitri Audita Nuvriasari Audrey Amira Crystalia Azhad, M. Hafiz Azis, Nur Afni Baselia, Della Bayu Kanetro Bayu Kanetro Cahyono Murti, Siti Tamaroh Chatarina Lilis Suryani Chatarina Wariyah Crystalia, Audrey Amira Dian Ayu Rahmasari Diannita, Estu Meylinda Ervi Afifah Fahrizal Agung Guntara Fitri , Ichlasia Ainul Fitri Abdillah A Fitri, Ichlasia Ainul Gesta Andika Laura Hanifah, Dika Nur Hanna Sari W. Kusuma Henricus Totok Yulianto Heru Pramono Ichlasia Ainul Fitri Ichlasia Ainul Fitri Ido Galih Saputra Ilyasa, Mohammad Indarto, Tri Izun Patihi Ibad Leba, Herlyn Majid, Aflah Athallah Majid Marwanti Mildaryani Murti, Siti Tamaroh Cahyono Mutaqin Akbar Nilam Andriyani Nur Aisyah Nuurachmawati, Uningtya Okavia Kasuci Prasetyo, Febi Pratama , Wahyu Pratami, Candrika Ayu Pri Okla Ginting Putri, Fatimah Aulia Qibty, Mari'ah Rismawati Laila Qodariah Rizal Rizal Saputra, Jumadil Seila Arumwardana Setiyoko, Agus Siti Tamaroh Sri Anggrahini Sri Anggrahini Sri Anggrahini Sri Luwihana Sri Raharjo Sri Raharjo Sri Utami, Kristiana Sri Winarti Sulkhan Windrayahya Sunar Andiwarsana Suprapti Suprapti Tamaroh , Siti Titin Laswati, Dyah Tri Indarto Umar Santoso Umar Santoso Umar Santoso Umar Santoso Umar Santoso Umul Aiman Vika Nur Jinan Wahyu Widowati Wanda, Sherlya Widya Wulandari Windrayahya, Sulkhan Windrayani, Emi Wisnu Adi Yulianto Wisnu Adi Yulianto Y Marsono Y. Marsono Yuli Perwita Sari Zakiyatul Khoiriyah