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Dewi Amrih
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas PGRI Yogyakarta, Indonesia
Agriculture, Biological Sciences & Forestry

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EVALUASI ANTIOKSIDAN DAN MUTU KIMIA COOKIES PEGAGAN (CENTELLA ASIATICA) DENGAN PEMANIS STEVIA (STEVIA REBAUDIANA) Kintan Nuryantini; Dewi Amrih
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.11-18

Abstract

Centella asiatica (pegagan) is a medicinal plant known to have high potential as a natural antioxidant source. The utilization of pegagan in the development of functional foods can be achieved by incorporating pegagan leaf powder into snack products such as cookies. In addition, innovation in cookie formulation can be carried out by substituting conventional sugar with natural sweeteners such as stevia (Stevia rebaudiana), which has low caloric value and is considered safe for diabetic consumers. This study aimed to determine the effect of the addition of pegagan leaf powder and stevia sweetener substitution on the antioxidant activity and chemical quality of cookies. The study employed a factorial Completely Randomized Design (CRD) with variations in the concentration of pegagan leaf powder and stevia sweetener in the cookie formulation. The parameters analyzed included antioxidant activity using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, reducing sugar content using Nelson-Somogyi method, and moisture content using thermogavimetry method. The results showed that the addition of pegagan leaf powder and stevia sweetener significantly affected the reducing sugar content and moisture content of cookies, but had no significant effect on antioxidant activity. These findings indicate that the incorporation of pegagan leaf powder and stevia sweetener can influence the chemical characteristics of cookies and has potential for the development of functional cookie products.
Evaluasi Antioksidan dan Mutu Kimia Cookies Pegagan (Centella asiatica) dengan Pemanis Stevia (Stevia rebaudiana) Kintan Nuryantini; Dewi Amrih
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.10-16

Abstract

Centella asiatica, or pegagan, is known as a source of natural compounds that have the potential to provide antioxidant activity. The use of pegagan in functional food development can be done by adding pegagan leaf powder to snack products such as cookies. In addition, innovation in cookie formulation can be done by substituting sugar with the natural sweetener stevia (Stevia rebaudiana), which has low calories and is safe for diabetics. This study aims to evaluate the effect of the addition of pegagan powder and the use of stevia sweetener on the antioxidant activity and chemical characteristics of cookies. The study design used a completely randomized design (CRD) with a factorial pattern with varying concentrations of both ingredients tested. Parameters observed included antioxidant activity (DPPH method), reducing sugar content (Nelson-Somogyi method), and water content (thermogravimetric method). The results showed that variations in the addition of pegagan powder and stevia sweetener had a significant effect on reducing sugar and water content, but did not show a significant difference in antioxidant activity. The maximum antioxidant activity was found in cookies fortified with 2.5% pegagan, while the highest reducing sugar content was found in cookies containing 25% stevia. These findings indicate that the combination of these two ingredients plays a role in determining the chemical characteristics of cookies and has the potential to be further developed as a functional food product.
Co-Authors Kintan Nuryantini