Moisture Content, Protein, Crude Fiber and Antioxidant Activity of Cookies with Boiled Papaya Leaf

International Conference on Food Science and Technology

Dwiloka, B.^1 ; Setiani, B.E.^1^2 ; Irsalina, K.^1

Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia^1

Laboratory of Food Technology, UPT Integrated Laboratory, Diponegoro University, Semarang, Indonesia^2

关键词: Anti-oxidant activities;    boiled papaya leaf;    Crude fibers;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/292/1/012044/pdf
DOI  :  10.1088/1755-1315/292/1/012044

来源: IOP

【 摘 要 】

This research aims to determine the effect of the addition of papaya leaves after boiling to moisture, protein, crude fiber and antioxidant activity and in cookies. The cookies were made by the addition of papaya leaf in to the dough. The treatments conducted were T0: 0%; T1: 10%; T2: 20%; T3: 30% which has been boiled, the formation of dough and roasting. The results of testing of moisture, protein, crude fiber and antioxidant activity have increased. Moisture content of 4.64-7.38%, protein 6.74-7.96%, crude fiber 5.08-10.96% and antioxidant activity 46.73-68.42%. The best treatment for increasing the concentration of papaya leaves in cookies is T1: 10%.