Ecology, Environment and Conservation Paper

THE EFFECT OF BAKING ON ANTIOXIDANT ACTIVITY, PHENOLIC COMPOUNDS, AND HEDONIC VALUE OF SNACK BAR SUPPLEMENTED WITH MORINGA SEEDS

Eny Idayati and Kartiwan

Abstract

The snack bar is an alternative to local food development with a combination of nuts and fruits with a dense texture unified by a binding agent. Moringa seeds are known to have high nutritional content and antioxidant activity. This study aimed to analyze the effect of the baking process on the content of antioxidant compounds and the sensory quality of the snack bar supplemented with Moringa seeds. The snack bar treatment used the percentage of Moringa seeds, temperature, and time in the baking process. Determination of the Phenolic content of the product using the Folin Ciocalteu method and antioxidant activity using the free radical scavenger DPPH and followed by a preference test (hedonic analysis). The experimental design used was a completely randomized design using ANOVA If the result obtained showed a significant difference at the 5% (p 0.05), it would then be continued using Duncan’s Analysis. The results showed that there were significant increases in the antioxidant activity, phenolic compounds, and hedonic analyses, the higher the percentage treatment of 100% Moringa seeds with a baking time of 40 minutes at a temperature of 130 °C.