Abstract
The research objective was to determine functional characteristics of marshmallow with kinang (chew of betel) extract addition which consisted of 10 treatment levels: E1 (10 %), E2 (20 %), E3 (30 %), E4 (40 %), E5 (50 %), E6 (60 %), E7 (70 %), E8 (80 %), E9 (90 %) and E10 (100 %) dissolved in 100 mL water used for gelatin soaking and 3 best treatments will be taken later. Determination of the best treatment was decided by organoleptic analysis based on the panelist preference. The three best treatments based on panelist preference were E4 (marshmallow + 40% kinang extract), E6 (marshmallow + 60% kinang extract) and E8 (marshmallow + 80% kinang extract). The testing conducted in the reserach were antibacterial analysis, antioxidant analysis and anti dental caries analysis, respectively. The best treatment was E8 (marshmallow + 80% kinang extract) having antibacterial activity of 2.15 mm, antioxidant activity of 2.78 mg/ml and dental caries value of 4.0 and caries inhibition percentage of 83%, respectively.
Highlights
IntroductionKinang (chew of betel) is a mixture of ingredients such as betel leaf, areca nut, lime and gambier used for betel chewing activity
Kinang is a mixture of ingredients such as betel leaf, areca nut, lime and gambier used for betel chewing activity
Organoleptical test results for marshmallow color of kinang extract showed that the highest preference level score was 4.3 and the lowest one was 3.0
Summary
Kinang (chew of betel) is a mixture of ingredients such as betel leaf, areca nut, lime and gambier used for betel chewing activity. According to [15], the longer the panelists conduct betel chewing activity, the lesser the caries occurrence. Ingredients mixture for betel chewing activity have different benefits. Gambier has benefit as bacterial growth inhibitor of Streptococcus mutans and antioxidant [15], due to its catechin content with magnitude of 7 to 33% [7]. Areca nut has benefits as antibacteria and antioxidant [8] because it has tannin content with magnitude of 15% [6]. Betel leaf produces specific aroma because it contains essential oil with magnitude of 4,5 %. Betel lime has capability to change acid environment into alkali (bases) environment [2]
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