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Analisis Kandungan Gizi dan Aktivitas Antioksidan pada Cookies Substitusi Tepung Sorgum (Sorghum bicolor, L)

Sport and Nutrition Journal · Vol. 4 No. 1 (2022) · hlm. 20–28

DOI
10.15294/spnj.v4i1.55195
ISSN
2685-2845, 2685-6018
Terbit
2022-06-10
Penerbit
Nutrition Study Program, Faculty of Medicine, Universitas Negeri Semarang, Indonesia
Bahasa
eng

Abstrak

Cookies are a practical food, easy to make, and can be stored for a long time. The main raw material for making cookies is wheat flour. Considering that the nutritional content of sorghum is not inferior to wheat flour, sorghum has the opportunity to replace wheat in food processing. The purpose of this study was to analyze the nutritional content and antioxidant activity of cookies substituted with sorghum flour. The design used an experimental study using the RAL (Completely Randomized Design) method. Cookies formulation carried out as many as 4 formulas.The best cookies were analyzed descriptively with the mean value and one-way-anova. The nutritional content of cookies was analyzed by gravimetric and titrimetric methods and the antioxidant activity test was analyzed by the DPPH method. The nutritional content of cookies substituted with sorghum flour obtained was the value of carbohydrates (49.9%), protein (5.69%), and fat (25.2%) and the antioxidant activity value of cookies substituted with sorghum flour was 104.48 ppm. The nutritional content of cookies has met the quality requirements of cookies based on SNI. 2793-2011 and the value of antioxidant activity on cookies substituted with sorghum flour is in the medium category based on the IC50 value.

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  • State University of Medan
  • Hasanuddin University
  • Mediterranean Universities Union
  • Universiti Sains Malaysia
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
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Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Risti RosmiatiState University of Medan8
Nila Reswari HaryanaState University of Medan7
Juliarti JuliartiState University of Medan6
Novita Sari HarahapState University of Medan5
Erni RukmanaState University of Medan4
Hardi FirmansyahState University of Medan4
Zulfa Nur HanifaState University of Medan3
Siti SutantiState University of Medan3
Ajeng Inggit AnugerahState University of Medan3
Elma Kartika DewiMediterranean Universities Union3
Nia Feronika PurbaState University of Medan2
Angelina HaryatiState University of Medan2
Elisi EmiliaState University of Medan2
Yusrafiddin YusrafiddinAfiliasi tidak diketahui2
Sondang Purnamasari PakpahanAfiliasi tidak diketahui2
Regania Pasca RassyUniversiti Sains Malaysia2
Harun AchmadHasanuddin University1
Sherly HoraxHasanuddin University1
Sri RamadanyHasanuddin University1
Cahya ArumdaniHasanuddin University1
Emmy RiskaHasanuddin University1
Nurdhian AfrianiHasanuddin University1
Nika PermataHasanuddin University1
Rabbania PaloloangHasanuddin University1
Aliefah PutriHasanuddin University1
Nurul Fadilah ArdiState University of Medan1
Ardi NusriState University of Medan1
Nadhifah Aulia GucieState University of Medan1
Yatty Destani SandyState University of Medan1
Faqilah Fadiyah FatahAfiliasi tidak diketahui1
Yudia WulandariState University of Medan1
Caca PratiwiState University of Medan1
Salsabila AkbarState University of Medan1
Luqiyana MelayogaState University of Medan1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/sju/index.php/spnj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 6 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Analisis Kandungan Gizi dan Aktivitas Antioksidan pada Cookies Substitusi Tepung Sorgum (Sorghum bicolor, L)</dc:title>
	<dc:creator>Farrah, Sondang Dhea</dc:creator>
	<dc:creator>Emilia, Esi</dc:creator>
	<dc:creator>Mutiara, Erli</dc:creator>
	<dc:creator>Purba, Rasita</dc:creator>
	<dc:creator>Ingtyas, Fatma Tresno</dc:creator>
	<dc:creator>Marhamah, Marhamah</dc:creator>
	<dc:description xml:lang="en-US">Cookies are a practical food, easy to make, and can be stored for a long time. The main raw material for making cookies is wheat flour. Considering that the nutritional content of sorghum is not inferior to wheat flour, sorghum has the opportunity to replace wheat in food processing. The purpose of this study was to analyze the nutritional content and antioxidant activity of cookies substituted with sorghum flour. The design used an experimental study using the RAL (Completely Randomized Design) method. Cookies formulation carried out as many as 4 formulas.The best cookies were analyzed descriptively with the mean value and one-way-anova. The nutritional content of cookies was analyzed by gravimetric and titrimetric methods and the antioxidant activity test was analyzed by the DPPH method. The nutritional content of cookies substituted with sorghum flour obtained was the value of carbohydrates (49.9%), protein (5.69%), and fat (25.2%) and the antioxidant activity value of cookies substituted with sorghum flour was 104.48 ppm. The nutritional content of cookies has met the quality requirements of cookies based on SNI. 2793-2011 and the value of antioxidant activity on cookies substituted with sorghum flour is in the medium category based on the IC50 value.</dc:description>
	<dc:publisher xml:lang="en-US">Nutrition Study Program, Faculty of Medicine, Universitas Negeri Semarang, Indonesia</dc:publisher>
	<dc:date>2022-06-10</dc:date>
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	<dc:identifier>https://journal.unnes.ac.id/sju/spnj/article/view/55195</dc:identifier>
	<dc:identifier>10.15294/spnj.v4i1.55195</dc:identifier>
	<dc:source xml:lang="en-US">Sport and Nutrition Journal; Vol 4 No 1 (2022): Sport and Nutrition Journal; 20-28</dc:source>
	<dc:source>2685-2845</dc:source>
	<dc:source>2685-6018</dc:source>
	<dc:source>10.15294/spnj.v4i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/sju/spnj/article/view/55195/21743</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Sport and Nutrition Journal</dc:rights>
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