Santoso, Budi (2019) Functional Characteristics of Marshmallow with Kinang (Chew of Betel) Extract Addition. Journal of Food and Nutrition Research. ISSN 1337-0960
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Abstract
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 |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) |
| Divisions: | 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1) |
| Depositing User: | Dr Budi Santoso |
| Date Deposited: | 05 Jul 2022 04:14 |
| Last Modified: | 05 Jul 2022 04:14 |
| URI: | http://repository.unsri.ac.id/id/eprint/73222 |
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