Zinnuraini, Rini Nofrida, Qabul Dinanta Utama

THE EFFECT OF KATUK LEAF FLOUR (SAUROPUS ANDROGYNUS) SUBSTITUTION ON THE ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PROPERTIES OF COOKIES

Introduction

The effect of katuk leaf flour (sauropus androgynus) substitution on the antioxidant activity and physicochemical properties of cookies. Explore how katuk leaf flour (Sauropus androgynus) substitution enhances the antioxidant activity and physicochemical properties of cookies. Discover optimal formulations for healthier snacks.

Abstract

Cookies are one of the popular light food products among various consumer groups but are low in antioxidants. Katuk leaves (Sauropus androgynus) contain flavonoids, phenolics, and vitamin C as natural antioxidants that can enhance the nutritional value of cookies. This study aims to determine the effect of substituting katuk leaf flour on the antioxidant activity, physicochemical properties, and organoleptic characteristics of cookies. The method used in this research is an experimental method with a single-factor Completely Randomized Design (CRD), namely the substitution of katuk leaf flour with six treatments (P0: 0%, P1: 2%, P2: 4%, P3: 6%, P4: 8%, and P5: 10%). The results show that the substitution of katuk leaf flour has a significant effect on antioxidant activity, moisture content, ash content, texture, color, and organoleptic properties (color, aroma, texture, taste, and overall). The results indicate that the treatment with katuk leaf flour substitution produces the best formulation in P2 (wheat flour 96%: katuk leaf flour 4%) with ash content 1.67%, antioxidant activity 75.03%, texture 15.81 N, color oHue 103.14 and L value 49.85, and organoleptic properties where the color, texture, and taste of the biscuits are most preferred by the panelists, but the moisture content of 6.48% still exceeds the SNI standard (≤5%).

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