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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) · pp. 20–28

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

Abstract

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.

Collaboration network of the authors

40 authors · 135 co-authorship links · showing the 40 most connected

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  • Institut Agama Islam Negeri Kendari
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Risti RosmiatiAffiliation unknown8
Nila Reswari HaryanaAffiliation unknown7
Juliarti JuliartiAffiliation unknown6
Novita Sari HarahapAffiliation unknown5
Erni RukmanaAffiliation unknown4
Hardi FirmansyahAffiliation unknown4
Zulfa Nur HanifaAffiliation unknown3
Yusrafiddin YusrafiddinAffiliation unknown3
Siti SutantiAffiliation unknown3
Ajeng Inggit AnugerahAffiliation unknown3
Elma Kartika DewiAffiliation unknown3
Edy Marjuang PurbaAffiliation unknown3
Nia Feronika PurbaAffiliation unknown2
Angelina HaryatiAffiliation unknown2
Elisi EmiliaAffiliation unknown2
Sondang P PakpahanAffiliation unknown2
Regania Pasca RassyAffiliation unknown2
Salwiah SalwiahInstitut Agama Islam Negeri Kendari1
Asmuddin AsmuddinAffiliation unknown1
Pakpahan PakpahanAffiliation unknown1
Muhtar AsshagabAffiliation unknown1
Sahlan SahlanAffiliation unknown1
Ardi NusriAffiliation unknown1
Nurul Fadilah ArdiAffiliation unknown1
Nadhifah Aulia GucieAffiliation unknown1
Yatty Destani SandyAffiliation unknown1
Faqilah Fadiyah FatahAffiliation unknown1
Yudia WulandariAffiliation unknown1
Rosita RositaAffiliation unknown1
Nessi MaisuriAffiliation unknown1
Salwinda SalwindaAffiliation unknown1
Fauzi FauziAffiliation unknown1
Mirna YusufAffiliation unknown1
Shafira Ulfa RahmaniAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/sju/index.php/spnj/oai, first harvested 6 Nov 2026, last seen 6 Nov 2026.
Original metadata (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>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:format>application/pdf</dc:format>
	<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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