Karakteristik Serat Kasar dan Kapasitas Antioksidan Biskuit dengan Substitusi Tepung Biji Alpukat (Persea Americana) terhadap Tepung Terigu

Kadek Dyah Swasni Prambandita; Nyoman Wahyu Meta Wulandari

doi:10.57213/antigen.v2i2.327

Authors

Kadek Dyah Swasni Prambandita Universitas Bali Dwipa
Nyoman Wahyu Meta Wulandari Universitas Bali Dwipa

DOI:

https://doi.org/10.57213/antigen.v2i2.327

Keywords:

Avocado Seeds, Avocado Seed Flour, Biscuits

Abstract

One of the by-products that can be used as a source of fiber and antioxidants is avocado seeds. Processing avocado seeds into flour can make it easier for people to make interstitial foods, for example biscuits. Avocado seed biscuits that are rich in fiber and antioxidants are expected to be beneficial for health. This study aims to determine the effect of the right ratio of wheat and avocado seed flour on the chemical characteristics of biscuits, The study used a complete random design with the treatment of the comparison of wheat and avocado seed flour, namely F1 (100:0), F2 (90:10), F3 (80:20), F4 (70:30), F5 (60:40), F6 (50:50). The determination of the best biscuits is seen based on the parameters observed, namely: moisture content test, crude fiber test, antioxidant capacity, IC50 value. Based on the results of the analysis of various comparisons of wheat and avocado seed flour (TBA) in biscuits, it showed no real effect (p>0.05) on water content, while there was a real effect (p>0.05) on crude fiber, IC50, and antioxidant capacity.

References

Amarowicz, R., Naczk, M., Zadernowski, R., & Shahid, F. (2000). Antioksidan activity of condensed tannins of beach pea, canola hulls, evening primrose, and faba bean. Journal of Food Lipids, 7, 195–205.

Amrinola, W., Wdowati, S., & Hariyadi, P. (2015). Metode pembuatan sorgum sosoh rendah tanin pada pembuatan nasi sorgum (Sorghum bicolor L) instan. ComTech, 6(1), 9–19.

Apriyantono, A., Fardiaz, D., Puspitasari, N. L., Sedarnawati, & Budiyanto, S. (1989). Petunjuk laboratorium analisis pangan. IPB.

Arukwe, U., Amadi, B. A., Duru, M. K. C., Agomuo, E. N., Adindu, E. A., Odika, P. C., Lele, K. C., Egejuru, L., & Anudike, J. (2012). Chemical composition of Persea americana leaf, fruit and seed. IJRRAS, 11(2).

Badan Standarisasi Nasional. (2011). Standar Nasional Indonesia Biskuit: SNI 2973:2011. Badan Standarisasi Nasional.

Blois, M. S. (1958). Antioksidan determination by the use of electron free radical. Nature, 181, 1199–1200.

Indriani, E. (2013). Crispy chocolate chips cookies. Retrieved April 21, 2015, from http://www.justtryandtaste.com

Malangngi, L. P., Sangi, M. S., & Paendong, J. J. E. (2012). Penentuan kandungan tanin dan uji aktivitas antioksidan ekstrak biji buah alpukat (Persea americana Mill.). Jurnal MIPA UNSRAT ONLINE, 1(1), 5–10.

Manley, D. J. R. (2001). Biscuit, cracker, and cookie recipes for the food industry. Woodhead Publishing Limited.

Nisa, A. K. (2013). Kajian pembuatan tepung biji alpukat (Persea gratissima Gaertn) dengan variasi lama perendaman dalam larutan natrium metabisulfit. ETD Unsyiah. Fakultas Pertanian.

Samsiati, E. H. (2016). Penentuan aktivitas dan identifikasi senyawa aktif antioksidan dalam biji buah alpukat (Tesis Pascasarjana). Fakultas Farmasi, Universitas Gadjah Mada, Yogyakarta, Indonesia.

Sarofa, U., Mulyani, T., & Wibowo, Y. A. (2011). Pembuatan cookies berserat tinggi dengan memanfaatkan tepung ampas mangrove (Sonneratia caseolaris). REKAPANGAN, 5(2), 58–67.

Sayangbati. (2013). Karakteristik fisikokimia biskuit berbahan baku tepung pisang goroho (Musa acuminata, sp). Vol. 2(1).

Soong, Y.-Y., & Barlow, P. J. (2004). Antioxidant activity and phenolic content of selected fruit seeds. Food Chemistry, 88(3), 411–417. https://doi.org/10.1016/j.foodchem.2004.01.007

Steel, R. G. D., & Torrie, J. H. (1991). Prinsip dan prosedur statistika (Edisi kedua, diterjemahkan oleh B. Sumantri). PT. Gramedia Pustaka.

Trisnawati, N. W. (2015). Pemanfaatan bekatul dan tepung labu king sebagai bahan keripik simulasi kaya serat dan antioksidan (Disertasi). Universitas Udayana.

Winarno, F. G. (2008). Kimia pangan dan gizi. M. Brio Press.

Zuhrotun, A. (2007). Aktivitas antioksidan ekstrak etanol biji alpukat (Persea americana Mill) bentuk bulat (Karya Tulis Ilmiah). Fakultas Farmasi, Universitas Padjajaran, Bandung.