Purple cabbage (Brassica oleracea L.) cookies as nutraceutical product for Maintaining Healthy Heart
Purple cabbage (Brassica oleracea L.) is one of the agricultural products that contain anthocyanins which have the potential as antioxidants. The amount of production in Indonesia is still relatively low due to a lack of consumer demand and a lack of innovation in its utilization. So it is necessary...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Indonesian Nutrition Association
2023-08-01
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| Series: | World Nutrition Journal |
| Subjects: | |
| Online Access: | https://worldnutrijournal.org/OJS/index.php/WNJ/article/view/546 |
| _version_ | 1797730794294214656 |
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| author | Salsabila Eka Setia Ningrum Ludy Wiji Lestari Reza Maulinda Nur Cahya Berlianti Asyifaul Khasanah Faza Saiqur Rahmah Mayu Rahmayanti |
| author_facet | Salsabila Eka Setia Ningrum Ludy Wiji Lestari Reza Maulinda Nur Cahya Berlianti Asyifaul Khasanah Faza Saiqur Rahmah Mayu Rahmayanti |
| author_sort | Salsabila Eka Setia Ningrum |
| collection | DOAJ |
| description | Purple cabbage (Brassica oleracea L.) is one of the agricultural products that contain anthocyanins which have the potential as antioxidants. The amount of production in Indonesia is still relatively low due to a lack of consumer demand and a lack of innovation in its utilization. So it is necessary to make new innovations, one of which is by processing it into flour to make Almond Crispy which is then given the name "Ceamond Crispy". The reason Almond Crispy is made, because it is easy to process and can be consumed for a long time. This study aims to determine the anthocyanin compounds contained in processed food "Ceamond Crispy". Almond Crispy is made with a ratio of purple cabbage flour and moderate protein flour in 3 formulations namely formulation 1 (1:2), formulation 2 (1:1), and formulation 3 (2:1). This research was conducted by organoleptic test, anthocyanin, nutritional content. Therefore, it can be concluded that the organoleptic test results obtained brown color, taste like chocolate, vanilla aroma, and crunchy texture. The anthocyanin test results obtained positive results in all three formulations. The results of the nutritional content test showed that the 3 formulations contained the same protein, carbohydrates (starch), and carbohydrates (glucose), but did not contain fat. The results of the preference test showed that formulation 3 was the most preferred formulation. Thus, proving that "Ceamond Crispy" can be received with a positive response by the community and has the potential to be developed into an innovative food that is beneficial for the heart. Thus, proving that "Ceamond Crispy" is safe for consumption by the public and can be developed into innovative foods that are beneficial for heart health. |
| first_indexed | 2024-03-12T11:49:24Z |
| format | Article |
| id | doaj.art-30b29a89c053452e84eabfb4f3eb1c89 |
| institution | Directory Open Access Journal |
| issn | 2580-7013 |
| language | English |
| last_indexed | 2024-03-12T11:49:24Z |
| publishDate | 2023-08-01 |
| publisher | Indonesian Nutrition Association |
| record_format | Article |
| series | World Nutrition Journal |
| spelling | doaj.art-30b29a89c053452e84eabfb4f3eb1c892023-08-31T10:25:37ZengIndonesian Nutrition AssociationWorld Nutrition Journal2580-70132023-08-01701748410.25220/10.25220/WNJ.V07.i1.0011546Purple cabbage (Brassica oleracea L.) cookies as nutraceutical product for Maintaining Healthy HeartSalsabila Eka Setia Ningrum0Ludy Wiji Lestari1Reza Maulinda Nur Cahya Berlianti2Asyifaul Khasanah3Faza Saiqur Rahmah4Mayu Rahmayanti5Faculty of Medical and Health Science, Maulana Malik Ibrahim State Islamic University, IndonesiaFaculty of Medical and Health Science, Maulana Malik Ibrahim State Islamic University, IndonesiaFaculty of Medical and Health Science, Maulana Malik Ibrahim State Islamic University, IndonesiaFaculty of Medical and Health Science, Maulana Malik Ibrahim State Islamic University, IndonesiaFaculty of Medical and Health Science, Maulana Malik Ibrahim State Islamic University, IndonesiaFaculty of Medical and Health Science, Maulana Malik Ibrahim State Islamic University, IndonesiaPurple cabbage (Brassica oleracea L.) is one of the agricultural products that contain anthocyanins which have the potential as antioxidants. The amount of production in Indonesia is still relatively low due to a lack of consumer demand and a lack of innovation in its utilization. So it is necessary to make new innovations, one of which is by processing it into flour to make Almond Crispy which is then given the name "Ceamond Crispy". The reason Almond Crispy is made, because it is easy to process and can be consumed for a long time. This study aims to determine the anthocyanin compounds contained in processed food "Ceamond Crispy". Almond Crispy is made with a ratio of purple cabbage flour and moderate protein flour in 3 formulations namely formulation 1 (1:2), formulation 2 (1:1), and formulation 3 (2:1). This research was conducted by organoleptic test, anthocyanin, nutritional content. Therefore, it can be concluded that the organoleptic test results obtained brown color, taste like chocolate, vanilla aroma, and crunchy texture. The anthocyanin test results obtained positive results in all three formulations. The results of the nutritional content test showed that the 3 formulations contained the same protein, carbohydrates (starch), and carbohydrates (glucose), but did not contain fat. The results of the preference test showed that formulation 3 was the most preferred formulation. Thus, proving that "Ceamond Crispy" can be received with a positive response by the community and has the potential to be developed into an innovative food that is beneficial for the heart. Thus, proving that "Ceamond Crispy" is safe for consumption by the public and can be developed into innovative foods that are beneficial for heart health.https://worldnutrijournal.org/OJS/index.php/WNJ/article/view/546purple cabbage cookiesnutraceuticalcardiovascular healthanthocyanin |
| spellingShingle | Salsabila Eka Setia Ningrum Ludy Wiji Lestari Reza Maulinda Nur Cahya Berlianti Asyifaul Khasanah Faza Saiqur Rahmah Mayu Rahmayanti Purple cabbage (Brassica oleracea L.) cookies as nutraceutical product for Maintaining Healthy Heart World Nutrition Journal purple cabbage cookies nutraceutical cardiovascular health anthocyanin |
| title | Purple cabbage (Brassica oleracea L.) cookies as nutraceutical product for Maintaining Healthy Heart |
| title_full | Purple cabbage (Brassica oleracea L.) cookies as nutraceutical product for Maintaining Healthy Heart |
| title_fullStr | Purple cabbage (Brassica oleracea L.) cookies as nutraceutical product for Maintaining Healthy Heart |
| title_full_unstemmed | Purple cabbage (Brassica oleracea L.) cookies as nutraceutical product for Maintaining Healthy Heart |
| title_short | Purple cabbage (Brassica oleracea L.) cookies as nutraceutical product for Maintaining Healthy Heart |
| title_sort | purple cabbage brassica oleracea l cookies as nutraceutical product for maintaining healthy heart |
| topic | purple cabbage cookies nutraceutical cardiovascular health anthocyanin |
| url | https://worldnutrijournal.org/OJS/index.php/WNJ/article/view/546 |
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