Functional Characteristics of Marshmallow with Kinang (Chew of Betel) Extract Addition

Budi Santoso¹, Endang Verawati¹, Tri Wardani Widowati¹, Siti Rusdiana Puspa Dewi¹ and Rindit Pambayun^1,

¹Postgraduate School Program, Faculty of Agriculture, Sriwijaya University, Palembang, South Sumatra, Indonesia 30152

Cite this paper:
Budi Santoso, Endang Verawati, Tri Wardani Widowati, Siti Rusdiana Puspa Dewi and Rindit Pambayun. Functional Characteristics of Marshmallow with Kinang (Chew of Betel) Extract Addition. Journal of Food and Nutrition Research. 2019; 7(1):1-5. doi: 10.12691/jfnr-7-1-1

Abstract

The research objective was to determine functional characteristics of marshmallow with kinang (chew of betel) extract addition which consisted of 10 treatment levels: E1 (10 %), E2 (20 %), E3 (30 %), E4 (40 %), E5 (50 %), E6 (60 %), E7 (70 %), E8 (80 %), E9 (90 %) and E10 (100 %) dissolved in 100 mL water used for gelatin soaking and 3 best treatments will be taken later. Determination of the best treatment was decided by organoleptic analysis based on the panelist preference. The three best treatments based on panelist preference were E4 (marshmallow + 40% kinang extract), E6 (marshmallow + 60% kinang extract) and E8 (marshmallow + 80% kinang extract). The testing conducted in the reserach were antibacterial analysis, antioxidant analysis and anti dental caries analysis, respectively. The best treatment was E8 (marshmallow + 80% kinang extract) having antibacterial activity of 2.15 mm, antioxidant activity of 2.78 mg/ml and dental caries value of 4.0 and caries inhibition percentage of 83%, respectively.

Keywords:
chew of betel extract marshmallow functional antibacteria antioxidant

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