Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)

<Previous Article In Volume
Next Article In Volume>

Utilization of Yellow Sweet Potato (Ipomoea batatas) and Butterfly Pea Flower (Clitoria ternatea) Juice to Increase Antioxidants of Cookies

Authors
S. Cicilia1, *, A. Alamsyah1, I. W. Sweca Yasa1
1Department of Food Science and Technology, Faculty of Food and Agroindustrial Technology, Mataram University, Mataram, Indonesia
*Corresponding author. Email: siskacicilia@unram.ac.id
Corresponding Author
S. Cicilia
Available Online 27 October 2023.
DOI
10.2991/978-94-6463-274-3_29How to use a DOI?
Keywords
Butterfly Pea Flower Juice; Clitoria ternatea; Cookies; Yellow Sweet Potato
Abstract

The purpose of this study was to determine the effect of adding yellow sweet potato and telang flower juice on antioxidants and other nutrients in cookies. The method used was an experimental method with experiments in the laboratory. The design used was a single factor with completely randomized design with treatment P = wheat flour: yellow sweet potato flour: telang flower extract, namely P1 (100:0:0), P2 (50:50:0), P3 (50:50: 2), P4 (50:50:4), P5 (50:50:6), and P6 (50:50:8) with 3 repetitions. Parameters observed were chemical properties (moisture content, antioxidant activity), physical properties (fracture strength and color). Observational data were analyzed using Costat. Significant data tested with Honest Significant Difference (HSD) at a 5% significance level. The results showed that the addition of telang flower juice in the manufacture of cookies resulted in a significant effect on moisture content, antioxidant activity, fracture power, color (Hue and lightness), organoleptic except taste (hedonic). The best treatment in making cookies was the addition of 2% telang flower juice with a moisture content of 5.11%; antioxidant activity 95.51%; fracture strength 28.5 N; lightness 56.38; hue 64.37; and organoleptic properties that are still acceptable to the panelists.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
Series
Advances in Biological Sciences Research
Publication Date
27 October 2023
ISBN
978-94-6463-274-3
ISSN
2468-5747
DOI
10.2991/978-94-6463-274-3_29How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - S. Cicilia
AU  - A. Alamsyah
AU  - I. W. Sweca Yasa
PY  - 2023
DA  - 2023/10/27
TI  - Utilization of Yellow Sweet Potato (Ipomoea batatas) and Butterfly Pea Flower (Clitoria ternatea) Juice to Increase Antioxidants of Cookies
BT  - Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
PB  - Atlantis Press
SP  - 324
EP  - 330
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-274-3_29
DO  - 10.2991/978-94-6463-274-3_29
ID  - Cicilia2023
ER  -