PENAMBAHAN EKSTRAK ROSELLA (HIBISCUS SABDARIFFA L.) DAN EKSTRAK KULIT BUAH MANGGIS (GARCINIA MANGOSTANA L.) SEBAGAI ANTIOKSIDAN PADA MI BASAH
Daftar Isi:
- The objective of this research was to determine the addition of rosella (Hibiscus sabdariffa L.) extract and mangosteen skin (Garcinia mangostana L.) extract as antioxidant on wet noodles. This research was conducted at the Laboratory of Agricultural Chemistry, Agricultural Faculty, University of Sriwijaya, Indralaya, from November 2014 to July 2015. This research used Factorial Completely Randomized Design with two factors and three replication for each factor. The first factor was types of extract (rosella extract and mangosteen skin extract) and the second factor was extract concentration (60%, 80% and 100%). The parameters were physical characteristics (colour, texture and elongation), chemical characteristics (water content, ash content, antioxidant, caroten total and protein) and sensory characteristics (colour, aroma, flavor and texture). The results showed that types of extract had significant affect on colour (L*, a*, and b* values), texture, elongation, water content, ash content, antioxidant, caroten total, protein and sensory on flavor. Extract concentration had significant affect on colour (L*, a*, and b* values), texture, elongation, ash content, antioxidant, caroten total and sensory on flavor. Interaction had significant affect on colour (L*, a*, and b* values), texture, ash content, antioxidant and sensory on flavor. Best treatment based on phisycal, chemical and sensory. A1B3 (types of rosella extract dan 100% extract concentration). Its characteristics (L* 47.13%, a* 17.07, b* 1.67, texture 37.13 and elongation 13.67), chemical characteristics (water content 71.33, ash content 0.88%, antioxidant 0.073, caroten total 141.00 dan protein 7.98) and sensory characteristics (flavor 3.04).