PENGARUH PENAMBAHAN KUBIS MERAH (Brassica oleraceae var.) TERHADAP AKTIVITAS ANTIOKSIDAN DAN TINGKAT KESUKAAN KONSUMEN PADA BISKUIT TEPUNG BIJI RAMBUTAN
Abstract: Rambutan seed fl our
could be utilized as a food especially as source of carbohydrate, fat, and
protein. Red cabbage could be used as natural food color because of their
anthocyanin content. The aims of the research were to investigate the eff ect
of red cabbage to the antioxidant activity and consumer preference of rambutan
seed fl our biscuit. This research was use completed randomized design with 9
combinations and 2 replications. The results showed that the highest antioxidant
activity was biscuit made by 50 g of rambutan seed fl our addition and 20% of
red cabbage extract, e.i 19.48 % radical scavenging activity (RSA) of DPPH. But
biscuit which was most prefere by panel test was only 25 g of rambutan seed fl
our without any addition of red cabbage extract. Rambutan seed fl our and red
cabbage addition to the biscuit did aff ect the antioxidant activity and the
consumer preference of the biscuit.
Penulis: Linda Ristiana dan
Nanik Suhartatik
Kode Jurnal: jpbiologidd150609
