APLIKASI BUBUK PEWARNA BERANTIOKSIDAN DARI LIMBAH TEH UNTUK BISKUIT HIPOGLIKKEMIK SUBTITUSI TEPUNG SUWEG (Amorphophallus campanulatus)
ABSTRACT: The waste of tea
extraction has high content of polyphenol.
This waste can be processed to be natural brown food colorant that
contains antioxidant. Foam mat drying is
a suitable method for producing natural brown food colorant. Application of this food dye can be used as
colorant agent in hipoglycemic biscuit that does not cause the increase of
glucose blood level after consumption.
Wheat flour in the making of the biscuit was subtituted by suweg flour. The suweg flour had lower glycaemic index
than wheat flour. The combination of
natural brown food colorant contained antioxidant and suweg flour subtitution
is expected to give functional effect for hypoglycaemic biscuit to prevent the
increase of glucose blood level and has antioxidant property.The research
comprised of two steps. First step was
dry colorant preparation and the second was application of dry colorant for
hypoglycaemic biscuit. The randomized
block design was employed for each step with two variabels for each. Experiment one: the variables were
maltodextrin concentration (6%, 18% b/v) and egg white concentration (1%, 4%,
7% b/v). Experiment two: the variables were dry colorant concentration (2.5%,
5% b/b) and suweg flour-to-wheat flour subtitution level (8%, 24%, 40% b/b). In the second experiment, hypoglycaemic
biscuit was tested to wistar rats for determining its effectiveness in reducing
blood glucose level compared to control.The result showed that the addition of
maltodextrin in dry colorant preparatiom significantly affected antioxidant
activity, total phenolic content, color, solubility, and water vapor
absorption. The best treatment of dry
colorant based on physical and chemical parameters was 18% of maltodextrin
concentration and 1% of egg white addition.
The characteristics of this dry colorant were as followed: 37.78% of
antioxidant activity, 24.12 ppm of total phenolic content, 51.4 of brightness
level, 0.074 g/sec of solubility, 8.03% of
water vapor absorption.
Meanwhile, the addition of egg white significantly affected antioxidant
activity, total phenolic content, and color.
Subtitution of wheat flour by suweg flour significantly influenced
biscuit color and reduced blood glucose level of rats. The best treatment of hypoglycaemic biscuit
based on physical, chemical, and bioassay parameters was obtained in 5% dry
colorant addition and 10% suweg flour-to-wheat flour substitution level, with
characteristics as followed: 35.95% of antioxidant activity, 3.8 ppm of total penolic content, 44.4 of brightness
level, 28 mg/dl of blood glucose level reduction.
Keywords: the waste of tea
extraction, dry colorant containing antioxidant, suweg flour, hipoglycaemic
biscuit
Penulis: Nielma Nur Faidah,
Teti Estiasih
Kode Jurnal: jppertaniandd090023
