Karakteristik Komponen Gizi, Antioksidan, dan Respon Organoleptik Bubur Jagung Tradisional Gorontalo dengan Ekstrak Daun Kersen (Muntingia calabura L.)

Abstract

Traditional food products are no longer attractive to the public, so it needs innovation to create the product has a functional value. The aim of this research is to produce fortified cornmeal with kersen leaf extract which has high antioxidant activity and consumer demand of organoleptics. This research used completely randomized design with single factor at 6 treatment level, soaking grits of corn on cherry extract with concentration 0%, 10%, 20%, 30%, 40%, and 50%. The results of nutrient analysis consists protein ranged from 7.59% – 8.93%, fat 0.53% – 0.96%, ash content 0.05% – 0.12%, water content 11.6% – 13.37% and carbohydrate 77.24% – 78.91%. The result of antioxidant activity showed that the higher concentration of kersen leaf extract which added higher also the antioxidant activity of fortified cornmeal is 11.85 – 36.17%. Based on panelist organoleptic test give neutral response until somewhat like for the aspect of color, texture, aroma and overall grits while for panelist taste aspect give response rather dislike.