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Background: Cancer is a non-communicable disease, or NCD (Non-communicable
diseases) caused by free radicals, figs which contain high antioxidants in the form of
phenols, unsaturated fatty acids such as omega 3, omega 6 and omega 9, which is useful
to ward off bad cells that cause cancer. Antioxidants are substances that can fight the
harmful effects of free radicals that are formed as a result of oxidative metabolism, which
is the result of chemical reactions and metabolic processes that occur in the body. Thus,
consuming lots of foods that contain high antioxidants is beneficial for the body to ward
off free radicals as cancer triggers.
Objective : The general objective of the study was to determine the effect of adding figs to
the characteristic and antioxidant activity of white bread to reduce the risk of cancer.
Research Methods: The research method used is the oneway ANOVA method of variance
to determine the effect of adding fig flour in making white bread on antioxidant content,
sensory quality, and proximate quality.
Results: The results of the sensory texture test on fig flour white bread ranged from 2.52
to 3.60 with a P value of 0.001. The color of fig white bread ranges from 2.60 to 3.24
with p value = 0.038. The taste of fig white bread ranged from 2.04 to 3.84 with p value
= 0.000. The aroma of fig fresh bread ranged from 2.16 to 3.16 with p value = 0.009. The
content of antioxidant activity of fig fresh bread ranged from 4375.7567 to 131.6664 with
p value = 0.000. Proximate test results obtained ash content (2.02%), water content
(30.99%), fat content (10.83 %), protein content (9.68%), carbohydrate content
(46.48%).
Conclusion: Based on the results of the oneway ANOVA test, the sensory quality of the
proportion of fig flour and wheat flour on aroma, taste, texture and color affects fig white
bread. the proportion of fig flour and wheat flour to antioxidants significantly affected the
level of antioxidant activity. Based on the proximate analysis of fig bread, it met the 1995
SNI standard for water, ash, fat, carbohydrates and protein content. |
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