Abstract
Solid brem is one of Indonesian traditional food. The low level of antioxidant content might be increased by adding powdered spice formula which is rich in phenolic compounds. The objective of this study was to determine the effect of powdered spices formula on antioxidant activity and sensory quality of solid brem. The formulation of powdered spices was ginger, turmeric, cloves, nutmeg, pepper, and cinnamon in a ratio of 3: 1: 1: 1: 1: 0.5. Randomized Complete Block Design (RCBD) with six treatments of adding powdered spices formula (0, 1, 2, 3, 4, and 5%) and three replications were used as the method. The data were analyzed by analysis of variance (ANOVA) at a 5% significance level using Co-Stat software and tested further by Orthogonal Polynomial Method (OPM) or using Honestly Significant Difference (HSD). The result showed that adding powdered spices formula on solid brem had a significant different effect on antioxidant activity, water activity, pH value, physical quality (texture and color), and sensory quality (hedonic) on color, taste, texture, and melting in the mouth. The addition of 4% of the spices formula is recommended to produce the best quality of solid brem with the following characteristic: 80.51% of antioxidant activity, 15.71 mg GAE/g of material total phenol, 40.90% Brix of total dissolved solids, 0.55 water activity (Aw), 3.44 pH value, 9.08 N texture value (physical), and 84.68 oHue color value (physical). The product had light yellow; slightly spicy, solid and rather smooth texture, and melting in the mouth. The high content of antioxidant activity in the product proved the potential of using powdered spices in improving the antioxidant activity of solid brem.
Highlights
IntroductionAntioxidants are compounds that play an important role in maintaining the health of the human body
Traditional drinks with added various types of spices such as ginger, cardamom, lemongrass, and cloves showed greater phenolic levels and free radical scavenging capacities compare to traditional drinks without added spices
The addition of powdered spices affected the value of water activity (Aw), acidity, and antioxidant activity of solid brem
Summary
Antioxidants are compounds that play an important role in maintaining the health of the human body. Antioxidants can be both synthetic and natural. Septiana et al (2017) and Wijewardhana et al (2019) explained that spices contain natural antioxidants which rich in phenolic compounds. Adding formulas for various types of spices will result in higher antioxidant activity than adding just one type of spice. Bima West Nusa Tenggara has a food named Minasarua which contain spices including ginger, turmeric, pepper, cloves, nutmeg, and cinnamon with a ratio 3: 1: 1: 1: 1: 0.5 (Yasin, 2013). One of the food products with minimal functional properties is solid brem
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