The Effect of Basil Leaves (Ocimum Basilicum) Addition to Contents of β-Carotene, Calcium Levels, and Hedonic Test of Basil Leaves Biscuits

DOI

10.2991/assehr.k.200218.040How to use a DOI?

Keywords

ocimum basilicum, bet carote, calcium, hedonic, biscuit

Abstract

Biscuits are one of the products with many peoples liked. With advances in technology, biscuits can be added with vegetables to improve their nutritional content. The biscuits was increase with basil leaves puree are expected to help meet the deficiency of β-carotene, calcium levels in breastfeeding mothers and smoothen breast milk. This research aims to know β-carotene content, calcium levels, and hedonic test (preference test) in breastfeeding mothers on basil leaves biscuits by adding 10%, 15%, and 20% basil leaves puree. The experiment is using complete random design (CDR) with three replication. Data result of the research were analyzed statistically using ANOVA and Duncan’s Multiple Range Test (DMRT). The result of the research showed that there are different on β-carotene content all of increased basil leaves puree. The highest β-carotene content was obtained by basil leaves biscuits with the formulation of adding basil leaves puree as much as 20% with a value of 878,355 μg / 100g. The more of basil leaves puree is added so the β-carotene contentof biscuits also increased. The highest calcium content was obtained by basil leaves biscuits with the formulation of adding basil leaves puree as much as 20% with a value of 250,893 mg / 100g. The more basil leaves puree added to calcium levels the more it increased. The result showed there was different favorites levels of breastfeeding mother on the taste, texture, colour, and flavour. The most preferred level of taste for basil leaves biscuits is in the formulation of adding 10% basil leaves puree with a value of 4.71. The most preferred level of preference for the texture of basil leaves biscuits is in the formulation of adding 10% basil leaves puree with a value of 4.54. The most preferred level of preference for the color of basil leaves biscuits is in the formulation of adding 15% basil leaves puree with a value of 4.46. The most preferred level of aroma of basil leaves biscuits is in the formulation of adding 15% basil leaves puree with a value of 4.37.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Y W Ningsih
AU  - M Devi
AU  - T M Kiranawati
PY  - 2020
DA  - 2020/02/21
TI  - The Effect of Basil Leaves (Ocimum Basilicum) Addition to Contents of β-Carotene, Calcium Levels, and Hedonic Test of Basil Leaves Biscuits
BT  - Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)
PB  - Atlantis Press
SP  - 248
EP  - 254
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.200218.040
DO  - 10.2991/assehr.k.200218.040
ID  - Ningsih2020
ER  -