Pengaruh Perbandingan Bubuk Daun Pegagan (Centella asiatica) dengan Tepung Hunkwe terhadap Karakteristik Mutu dan Aktivitas Antioksi dan Cendol

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.