| dc.description.abstract | Cendol is a traditional drink of Indonesia was made from flour that
contained starch named hunkwe flour. The addition of centella aciatica powder in
cendol prosessing is expected to produce cendol with high nutritional value.
Pegagan (Centella asiatica) is a medicinal plant contain high amount of
antioxidants. The antioxidant activity can prevent various diseases that caused by
free radicals. This research was conducted to determine the effect of ratio
of pegagan (Centella asiatica) powder and hunkwe flour on the quality
characteristics and antioxidant activity of cendol. This research used
Nonfactorial Randomized Complete Design Method consist of 6 level, which
is K1 = (2%:98%), K2 = (4%:96%), K3 = (6%:94%), K4 = (8%:92%),
K5 = (10%:90%), and K6 = (12%:88%). The parameters analyzed were water
content, ash content, crude fiber content, antioxidant activity, total dissolved
solids, and organoleptic test (color, aroma, taste, texture, and general
acceptance). Cendol with the best quality and the highest acceptance score were
followed by testing the total plate count (TPC).
The results showed that the ratio of pegagan powder and hunkwe flour
had a highly significant effect (P<0,01) on the value of water content, ash content,
total dissolved solids, antioxidant activity, organoleptic color, organoleptic odor,
organoleptic taste, and general acceptance. The comparison between pegagan
powder and hunkwe flour had no significant effect (P >0,05) on crude fiber
content and organoleptic texture. The ratio of pegagan powder and hunkwe flour
that produce the best quality on cendol was 6%:94%. The observation result from
the best quality cendol showed amount of total plate count 3,9 x 104 CFU/ml. | en_US |
