Pengaruh penambahan bubuk temulawak (Curcuma xanthorrhiza Roxb.) dan variasi waktu pemanggangan terhadap sifat fisik, kimia dan kesukaan snack bar
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 antio...
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| Format: | Article |
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Universitas Trunojoyo Madura
2025-05-01
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| Series: | Agrointek |
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| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/22447 |
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| author | Febi Prasetyo Dwiyati Pujimulyani Bayu Kanetro |
| author_facet | Febi Prasetyo Dwiyati Pujimulyani Bayu Kanetro |
| author_sort | Febi Prasetyo |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-fd0a04cbcce44de39280cc2e35bb8f5c |
| institution | Kabale University |
| issn | 1907-8056 2527-5410 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Universitas Trunojoyo Madura |
| record_format | Article |
| series | Agrointek |
| spelling | doaj-art-fd0a04cbcce44de39280cc2e35bb8f5c2025-08-20T03:54:06ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102025-05-0119370671410.21107/agrointek.v19i3.224479757Pengaruh penambahan bubuk temulawak (Curcuma xanthorrhiza Roxb.) dan variasi waktu pemanggangan terhadap sifat fisik, kimia dan kesukaan snack barFebi Prasetyo0Dwiyati Pujimulyani1Bayu Kanetro2Teknologi Hasil Pertanian, Universitas Mercu Buana Yogyakarta, BantulTeknologi Hasil Pertanian, Universitas Mercu Buana Yogyakarta, BantulTeknologi Hasil Pertanian, Universitas Mercu Buana Yogyakarta, BantulIndonesia 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.https://journal.trunojoyo.ac.id/agrointek/article/view/22447antioxidantcurcumasnack bar |
| spellingShingle | Febi Prasetyo Dwiyati Pujimulyani Bayu Kanetro Pengaruh penambahan bubuk temulawak (Curcuma xanthorrhiza Roxb.) dan variasi waktu pemanggangan terhadap sifat fisik, kimia dan kesukaan snack bar Agrointek antioxidant curcuma snack bar |
| title | Pengaruh penambahan bubuk temulawak (Curcuma xanthorrhiza Roxb.) dan variasi waktu pemanggangan terhadap sifat fisik, kimia dan kesukaan snack bar |
| title_full | Pengaruh penambahan bubuk temulawak (Curcuma xanthorrhiza Roxb.) dan variasi waktu pemanggangan terhadap sifat fisik, kimia dan kesukaan snack bar |
| title_fullStr | Pengaruh penambahan bubuk temulawak (Curcuma xanthorrhiza Roxb.) dan variasi waktu pemanggangan terhadap sifat fisik, kimia dan kesukaan snack bar |
| title_full_unstemmed | Pengaruh penambahan bubuk temulawak (Curcuma xanthorrhiza Roxb.) dan variasi waktu pemanggangan terhadap sifat fisik, kimia dan kesukaan snack bar |
| title_short | Pengaruh penambahan bubuk temulawak (Curcuma xanthorrhiza Roxb.) dan variasi waktu pemanggangan terhadap sifat fisik, kimia dan kesukaan snack bar |
| title_sort | pengaruh penambahan bubuk temulawak curcuma xanthorrhiza roxb dan variasi waktu pemanggangan terhadap sifat fisik kimia dan kesukaan snack bar |
| topic | antioxidant curcuma snack bar |
| url | https://journal.trunojoyo.ac.id/agrointek/article/view/22447 |
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