Formulasi Emping Melinjo (Gnetum gnemon) Duplikat Menggunakan Ekstrak Daun Melinjo dan Ekstrak Daun Pepaya

Abstract

The purpose of this study was to determine the effect ratio of melinjo leaf extract with papaya leaf extract on the quality of melinjo crackers duplicate. This study used non factorial completely randomized design i, e: ratio of melinjo leaf extract with papaya leaf extract (E) (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, 50%:50%). The analyzed parameters were moisture content, ash content, β-carotene content, tanin content, texture, and sensory test (color, flavor, taste, and crispness). The ratio of melinjo leaf extract with papaya leaf extract gave significant effect on moisture content, ash content, β-carotene content, tanin content and sensory test of taste. The best composition which gave the best quality on melinjo crackers duplicate was the ratio 50%:50% of melinjo leaf extract and papaya leaf extract.