| dc.description.abstract |
Background : High levels of cholesterol in the blood can be caused by factors of the food
consumed. Indonesia is a country with one of the cardiovascular workers who
continuously ranks first. One of them is coronary heart disease. Based on data from
Riskesdas (Basic Health Research) in 2013, the proportion of Indonesian population with
above-normal total cholesterol levels is higher in women (39.6%) than in men (30.0%)
and in urban areas is higher than in rural areas. In 2017 the incidence of
hypercholesterolemia was 39.8%.
Purpose: To determine the effect of the addition of onion flour and mocaf flour on
phytochemicals and the acceptability of cookies as an alternative food for people with
hypercholesterol.
Method: This study is a type of research on single-factor RAL (Complete Randomized
Design) (Monofactor). With the free variables in this study is the acceptability and
phytochemical of quercetin levels. Each experiment is carried out 3 times, so that 12 units
of experimental units will be obtained. Data collection using interview and questionnaire
methods. Statistical tests using the Oneway Anova test.
Results: Statistical testing results show that there is an influence on the proportion of
onion flour and mocaf flour on the color, taste, texture and quercetin content of cookies.
The average yield of color p = 0.000, aroma p = 0.395, taste p = 0.000, texture p = 0.000
quercetin content p = 0.000 The proportion of onion flour 10% and mocaf flour 90% is
the best treatment based on quercetin content and acceptability with water content
4.36%, fat content 33.98%, protein content 1.48%, ash content 1.78% and carbohydrates
58.4%
Conclusion: there is an effect of the addition of shallot flour on the color, taste, texture
and quercetin content |
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