Functional Characteristics of Marshmallow with Kinang (Chew of Betel) Extract Addition

Santoso, Budi and VERAWATI, ENDANG and Widowati, Tri Wardani and Dewi, Siti Rusdiana Puspa and Pambayun, Rindit (2019) Functional Characteristics of Marshmallow with Kinang (Chew of Betel) Extract Addition. Journal of Food and Nutrition Research, 7 (1). pp. 1-5. ISSN 2333-1119

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Abstract

The research objective was to determine functional characteristics of marshmallow with kinang (chew of betel) extract addition which consisted of 10 treatment levels: E1 (10 %), E2 (20 %), E3 (30 %), E4 (40 %), E5 (50 %), E6 (60 %), E7 (70 %), E8 (80 %), E9 (90 %) and E10 (100 %) dissolved in 100 mL water used for gelatin soaking and 3 best treatments will be taken later. Determination of the best treatment was decided by organoleptic analysis based on the panelist preference. The three best treatments based on panelist preference were E4 (marshmallow + 40% kinang extract), E6 (marshmallow + 60% kinang extract) and E8 (marshmallow + 80% kinang extract). The testing conducted in the reserach were antibacterial analysis, antioxidant analysis and anti dental caries analysis, respectively. The best treatment was E8 (marshmallow + 80% kinang extract) having antibacterial activity of 2.15 mm, antioxidant activity of 2.78 mg/ml and dental caries value of 4.0 and caries inhibition percentage of 83%, respectively.

Item Type:	Article
Uncontrolled Keywords:	chew of betel extract, marshmallow, functional, antibacteria, antioxidant
Subjects:	R Medicine > RK Dentistry > RK1-715 Dentistry R Medicine > RK Dentistry > RK280 Oral and dental anatomy and physiology
Divisions:	04-Faculty of Medicine > 12201-Dentistry (S1)
Depositing User:	Siti Dewi
Date Deposited:	05 Jun 2024 02:31
Last Modified:	05 Jun 2024 02:31
URI:	http://repository.unsri.ac.id/id/eprint/144855

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