SENYAWA FITOKIMIA PADA COOKIES JENGKOL (Pitheocolobium jiringa)
ABSTRACT: The aims of the
research were determine the proper comparison between jengkol flour and wheat
flour in making cookies as a result of differences in temperature roasting, and
determine the response to that produced both chemical and organoleptic as well
as the existence of multiple phytochemical compounds. Research methods were
conducted preliminary research and primary research. Early research was
included analysis of jengkol, determined the best comparison of jengkol and
wheat flour for cookies making. The experimental design used in this study
randomized block design with three factorial design and three times
replication. The variables were usedroasting temperature (Y) with three level
i.e Y1 (150°C), Y2 (160°C), and Y3 (170°C); the periode of roasting (X) with
three levels i.e X1 (1:1), X2 (1:3), and X3 (1:5). Based on sensory evaluation showed
that X3Y2 was preferred for 160°C roasting temperature with comparisons of
jengkol flour and wheat flour 1:5. Phytochemical compounds in the cookies were
detected phenolics, flavonoids, alkaloids, steroids, saponins, and tannins.
Penulis: Thomas Ghozali, Supli
Efendi, Hendra Abdul Buchori
Kode Jurnal: jppertaniandd130488