SENYAWA FITOKIMIA PADA COOKIES JENGKOL (Pitheocolobium jiringa)

  • Thomas Ghozali Teknologi Pangan Fakultas Teknik Universitas Pasundan
  • Supli Efendi Teknologi Pangan Fakultas Teknik Universitas Pasundan
  • Hendra Abdul Buchori Teknologi Pangan Fakultas Teknik Universitas Pasundan

Abstract

The aims of the research were determine the proper comparison between jengkol flour and wheat flour in making cookies as a result of differences in temperature roasting, and determine the response to that produced both chemical and organoleptic as well as the existence of multiple phytochemical compounds. Research methods were conducted preliminary research and primary research. Early research was included analysis of jengkol, determined the best comparison of jengkol and wheat flour for cookies making. The experimental design used in this study randomized block design with three factorial design and three times replication. The variables were used roasting temperature (Y) with three level i.e Y1 (150°C), Y2 (160°C), and Y3 (170°C); the periode of roasting (X) with three levels i.e X1 (1:1), X2 (1:3), and X3 (1:5). Based on sensory evaluation showed that X3Y2 was preferred for 160°C roasting temperature with comparisons of jengkol flour and wheat flour 1:5. Phytochemical compounds in the cookies were detected phenolics, flavonoids, alkaloids, steroids, saponins, and tannins.


Keywords: flour, jengkol, roasting temperature, phytochemical compounds

Published
2013-12-31
How to Cite
GHOZALI, Thomas; EFENDI, Supli; BUCHORI, Hendra Abdul. SENYAWA FITOKIMIA PADA COOKIES JENGKOL (Pitheocolobium jiringa). JURNAL AGROTEKNOLOGI, [S.l.], v. 7, n. 02, p. 120-128, dec. 2013. ISSN 2502-4906. Available at: <https://jurnal.unej.ac.id/index.php/JAGT/article/view/2267>. Date accessed: 26 nov. 2024.
Section
Articles

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