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Abdi Hasibuan H, - I. Synthesis and Microencapsulation of Palm Oil Based Human Milk Fat Substitute. Jurnal Teknologi dan Industri Pangan [Internet]. 2016 Dec; 27(2): 105–14. Available from: http://journal.ipb.ac.id/index.php/jtip/article/view/16170.

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Article

Physicochemical Characteristics and Antioxidant Activity of Gluten Free Cookies with the Addition of Red Dragon Fruit Peel Paste (Hylocereus Polyrhizus)

1Culinary Education Study Program, Faculty of Technology and Vocational Education, Universitas Pendidikan Indonesia, Bandung 40154, Indonesia

2Nutrition Study Program, Faculty of Sport and health education, Universitas Pendidikan Indonesia, Bandung 40154, Indonesia

3Culinary Program, Bandung Publik Vocational High School 9, Bandung 40286, Indonesia


Journal of Food and Nutrition Research. 2024, Vol. 12 No. 5, 241-245
DOI: 10.12691/jfnr-12-5-2
Copyright © 2024 Science and Education Publishing

Cite this paper:
Yulia C., Fauza A., Nurhasanah N. S.. Physicochemical Characteristics and Antioxidant Activity of Gluten Free Cookies with the Addition of Red Dragon Fruit Peel Paste (Hylocereus Polyrhizus). Journal of Food and Nutrition Research. 2024; 12(5):241-245. doi: 10.12691/jfnr-12-5-2.

Correspondence to: Yulia  C., Culinary Education Study Program, Faculty of Technology and Vocational Education, Universitas Pendidikan Indonesia, Bandung 40154, Indonesia. Email: cicayulia@upi.edu

Abstract

Antioxidant activity test on cookies with the addition of red dragon fruit peel paste was carried out to find out how much antioxidant activity was in these cookies. This study aims to determine the physicochemical characteristics and antioxidant activity of spritz cookies that have been added with red dragon fruit peel paste. Physical analysis includes color analysis, chemical analysis includes pH test. Antioxidant activity analysis was carried out using the DPPH UV-Vis Spectrophotometric measurement method. Data analysis of color, pH and analysis of antioxidant activity are presented descriptively. The results showed that making red dragon fruit peel paste increased redness with an b* value 10.7±4.7. pH of red dragon fruit peel paste after drying in oven decreased to 3.39 in acidic conditions. The addition of lemon juice had no significant effect on increasing the antioxidant activity of spritz cookies added with red dragon fruit peel paste. In conclusion, the antioxidant activity of spritz cookies that have been added to red dragon fruit peel paste can be identified before adding lemon juice or after adding lemon juice to dragon fruit peel paste, as well as during the processing into spritz cookies the antioxidant activity is maintained.

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