Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Journal of Food Technology and Agroindustry
Ummi Rojahatien
Universitas Negeri Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
PENGARUH SUBTITUSI BUNGA KECOMBRANG (Etlingera elatior) TERHADAP KAPASITAS ANTIOKSIDAN COOKIES Indah Puspita Sari; Mazarina Devi; Ummi Rojahatien
Journal of Food Technology and Agroindustry Vol 4 No 1 (2022): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v4i1.1866

Abstract

Kecombrang flower is a plant that has high antioxidant content . The use of kecombrang flowers in food products has not been so much that, it will be useful and add nutritional value when combined with food products. Cookies kecombrang are a snack, including a type of biscuit made from wheat flour, eggs, sugar and fat added with powdered kecombrang flowers. This study is an experimental study using RAL with the aim of knowing the effect of substitution of kecombrang flower powder on cookies with 3 treatments, namely 1%, 2%, and 3% substitution of kecombrang flower powder with 2 repetitions. The resulting data will be analyzed using ANOVA variance and then using the DMRT further test. The results showed that the substitution of 3% sample kecombrang flower powder had the highest antioxidant capacity of 98.77 ppm. Based on the results of the study, the substitution of kecombrang flower powder had an effect on the antioxidant capacity of cookies.
Co-Authors Indah Puspita Sari Mazarina Devi